New York Cheesecake Tips and Tricks!!

Описание: Having troubles with your cheesecake coming out cracked, browned, lumpy, dense, or caved in? Learn how to make a stunning cheesecake that everyone will love, at home!!

Recipe:
Ingredients:

Cheesecake crust:
2 1/4 cups graham crackers crumbs
5 Tbs sugar
1/4 tsp salt
10 Tbs real butter

Cheesecake:
4 (8oz) packages cream cheese, softened
2 Tbs corn starch
1 1/4 cup sugar
1/2 cup sour cream
2 tsp vanilla extract
5 large eggs

Topping:
1/2 cup sour cream
2 tsp sugar

Instructions:
Preheat oven to 350 degrees.

Make Crust: mix graham cracker crumbs, sugar, salt and melted butter until well combined. Press into the bottom of a 9x3 inch (deep dish) springform pan lined with parchment paper. Bake at 350 for 10-15 minutes until lightly toasted. Take out of oven and place in fridge to cool.

Place large pan that will easily fit your 9-inch springform pan inside. Fill large pan with 1/2 inch of hot water and let it sit in the preheated oven while preparing filling.

Make filling: use a stand or hand mixer to mix cream cheese, sugar, sour cream, corn starch, and vanilla together. Blend until smooth and creamy. Make sure to scrape the sides of the bowl.
Wisk the eggs in a separate bowl then add to cream cheese mixture. blend until just incorporated, being very careful not to over mix.
Remove crust from fridge and wrap the pan in 2 heavy duty 18-inch pieces of tin foil. Now, pour batter into pan and very carefully place springform pan into the larger preheated water bath.
Bake cake at 350 for 12 minutes. Then turn the oven down to 300 degrees and cook for 60-80 more minutes until there's just a slight jiggle in the middle. Try not to open the oven door until at least the 50–60-minute mark as to not affect the way it cooks.
When the cake has just a slight jiggle in the middle, turn off the oven and keep the cake inside with the door shut for 30 minutes. Then crack the oven door for 30 minutes. Then pull the cake out to rest on the counter for 30-60 minutes more. Then let it rest in the fridge overnight, or at least 8+ hours.

Topping (optional) mix together 1/2 cup of sour cream and 2 tsp sugar. after the cake has been in the fridge 8+ hours frost it with sour cream mixture and keep in the fridge. You can also freeze for later.