Ingredients
-
2
-
1/2
-
5
-
1 3/4
-
2
-
1 1/2
-
5
-
2
-
1/3
-
1
-
-
-
-
-
Directions
New York Cheesecake,What a delicious way to end a meal! There’s nothing better than a great piece of New York Cheesecake!,I made this ALMOST to the letter. I had a 10″ pan, instead of a 9″ pan. The graham cracker crust was too thin for this size pan so I’ll add more, next time. I didn’t have heavy cream but had sour cream so I substituted that, instead. And I added about 1 1/2 tsp of lemon juice along with the lemon zest and increased vanilla to 2 tsp. The flavor was just awesome! The texture was creamy smooth. I will adjust the heat to 300 next time as I’m using a convection oven and the top browned too much. But other than that, this is a keeper recipe!,What sugar substitute would be best since I have to replace the real sugar? Thank you
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Steps
|
1
Done
|
For Crust, Combine Graham Cracker Crumbs and Melted Butter. |
|
2
Done
|
Stir Until Well Combined. |
|
3
Done
|
Press Onto Bottom and About 2-1/2 Inches Up the Sides of a 9x3-Inch Springform Pan. |
|
4
Done
|
Mix Cream Cheese, Sugar, Flour, and Vanilla. |
|
5
Done
|
Beat With an Electric Mixer Until Fluffy. |
|
6
Done
|
Add Eggs and Egg Yolks, Beating on Low Speed Just Until Combined. |
|
7
Done
|
Stir in Whipping Cream and Lemon Peel. |
|
8
Done
|
Pour Into Pan. |
|
9
Done
|
Place Pan in a Shallow Baking Pan in the Oven. (does not Mention Anything About a Water Bath) |
|
10
Done
|
Bake in a 325 Degree F Oven About 1-1/2 Hours or Until Center Appears Nearly Set When Shaken. |
|
11
Done
|
Cool 15 Minutes. |
|
12
Done
|
Loosen Crust from Sides of Pan. |
|
13
Done
|
Cool 30 Minutes More; Remove Sides of Pan. |
|
14
Done
|
Cool Completely. |
|
15
Done
|
Chill 4 to 24 Hours. |
