Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a instant dish, new york style cheese cake. One of my favorites food recipe. This time, I will make it a little bit tasty. This will be really delicious.

This is the classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base. A New York-style baked cheesecake made with (gluten free) ginger nut biscuits and soft goat's cheese. Next wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top.

New York Style Cheese Cake is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. New York Style Cheese Cake is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook new york style cheese cake using 11 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make New York Style Cheese Cake:

1. Get and 1/2 sleeve of graham cracker
2. Prepare butter melted
3. Get granulated sugar
4. Make ready packages of cream cheese
5. Take granulated sugar
6. Get large eggs
7. Prepare sour cream
8. Take heavy cream
9. Get vanilla
10. Take salt
11. Make ready Make sure all ingredients are room tempreture before starting

This dense, creamy New York Style Cheesecake is a slice of dessert heaven! It's a rich, velvety cheesecake with a classic graham cracker crust that will make you fall in love with cheesecake all over again. Try this easy cheesecake recipe made with a classic water bath, or this simple no-bake cheesecake! The next year, a jury of six cool-headed cheesecake lovers for New York magazine named Junior's the Champion Cheesecake.

Instructions to make New York Style Cheese Cake:

1. Preheat oven to 350 degrees.
2. In food processor or large ziplock bag, crush graham crackers into fine crumbs.
3. Add the melted butter and 2 tablespoons of granulated sugar. Mix until crumbs are well covered with butter. It should look like wet sand.
4. In a 9 inch spring form pan, spray with non stick spray. Pour the crumbs into pan and press crumbs on bottom and up sides of pan evenly as possible.
5. Bake crust for 10 minutes. Remove and place on baking rack to cool. Lower oven to 325.
6. In large mixing bowl, using stand or hand mixture, cream the 4 packs of cream cheese about 4 minutes or until smooth.
7. Add the granulated sugar to cream cheese. Mix on high until smooth. About a minute.
8. Add the eggs one at a time. Beat on high just until eggs are combined before adding the next egg.
9. Add the vanilla, salt and sour cream. Add the 2/3 cup heavy cream. Mix until well combined.
10. Place a oven safe cooking bag around spring form pan. Using heavy duty foil, wrap sides and bottom of pan crimping foil at top lip of pan. This keeps the water from ruining your cheese cake.
11. Pour the cream cheese mixture into pan. Smooth the top and spread to even.
12. In a deep pan big enough to hold the spring form pan, place the cheesecake inside the roaster or cassarole pan.
13. Add hot water to outer pan. Water should come halfway up spring form pan.
14. Place on lower third of oven carefully. Bake for 1 hour and 45 minutes. If you like a denser cheesecake, cook 2 hours without opening door.
15. After the time is up, slightly crack open oven door and let cake sit undisturbed for 1 hour.
16. After 1 hour, remove the springform pan from water bath. Place in refrigerator on cooling rack for 6 hours or preferably over night. Do not cover.
17. If you like the sour cream topping that is shown i will make a seperate recipe after this.
18. Remove spring form pan and serve with topping of choice.
19. Here is my Chocolate Chip Cheesecake with Ganache, Cookie Dough Frosting Swirls and a Cookie crust

I asked Alan Rosen what makes it so special: "It's light but not crumbly,. New York cheesecake is known for its creamy, satiny texture. It's rich, dense and tall with a flat top - exactly how I like my cheesecake. It's made with cream cheese, eggs, egg yolks and heavy cream or sour cream, to add richness and a smooth consistency. Sometimes it's flavored with lemon to add freshness.

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