Guilty Pleasures

Classic New York Cheese Cake 

Bake at: Initial 200°C for 10 Minutes and Finish it OFF Baking at 125°C for 60 Minutes 

4 Hours of Chilling Required 

Nutrition Info: 374 Cals/ Serving (12 Servings)

Carbs :34.9g , Fat : 19.2g, Protein: 13.9g

Ingredients

​ Crust:

• 1 and 1/2 cups (150 g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)

•  2 tablespoons granulated sugar

•  4 and 1/2 tablespoons (65 g) unsalted butter, melted

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Filling:

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•  32 ounces (900 g) full-fat cream cheese, at room temperature

•  1 and 1/8 cups (225 g/8 oz.) granulated sugar

•  2 tablespoons cornstarch

•  4 large eggs plus 1 egg yolk, at room temperature

•  1/2 cup (120 ml) heavy cream

•  1 and 1/2 teaspoons pure vanilla extract

•  Grated lemon zest from 1 small lemon (1 teaspoon)

Instructions​​

1. Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.

2. In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of the prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow cooling completely on a wire rack. Meanwhile, prepare the filling.

3. Increase oven temperature to 392°F/200°C.

4. In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrap down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.

5. Bake cake for 10 minutes, then lower temperature to 257°F/125°C and continue to bake for 60 minutes until the sides are set but the centre is still slightly wobbly. My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe! Turn off the oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 4 hours.

6. Cheesecake will keep in the refrigerator for up to 5 day

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