new york cheesecake

How To Make new york cheesecake

• 1

  Let the cream cheese warm up to room temperature before making the filling. This lets you beat more air into the cheese mixture, making a lighter, higher, and creamier cheesecake.
• 2

  Preheat oven to 350. Generously butter a 9 inch springform pan. At this point I dust the pan with graham cracker crumbs, but you can also make a graham cracker crust if you want to.
• 3

  Place one 8 oz. package of cream cheese, 1/3 cup of the sugar and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes; then beat in the remaining 3 packages of cream cheese.
• 4

  Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended.
• 5

  Gently spoon the cheese filling into the pan. Place the springform pan in a large shallow pan containing hot water that comes a out 1 inch up the sides of the pan Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
• 6

  Cool the cake on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate until it is completely cold - preferably overnight. Remove the sides of the pan. Slide the cake off the bottom of the pan onto a serving plate, or, you can just leave it on the bottom of the pan.
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