Scribd
Upload
405 views1 page

Simple New York-Style Cheesecake Recipe - Martha Stewart

This recipe is for a classic New York-style cheesecake. The crust is made from graham crackers, butter, and sugar processed and pressed into a springform pan. The filling combines cream cheese, sugar, flour, sour cream, eggs and vanilla beaten until smooth. It is poured into the crust and baked in a water bath to prevent cracking. The chilled cheesecake tastes best after being refrigerated overnight.

Uploaded by

Carlos Lopéz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
405 views1 page

Simple New York-Style Cheesecake Recipe - Martha Stewart

This recipe is for a classic New York-style cheesecake. The crust is made from graham crackers, butter, and sugar processed and pressed into a springform pan. The filling combines cream cheese, sugar, flour, sour cream, eggs and vanilla beaten until smooth. It is poured into the crust and baked in a water bath to prevent cracking. The chilled cheesecake tastes best after being refrigerated overnight.

Uploaded by

Carlos Lopéz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

New York-Style Cheesecake Yield: Makes one 10-inch

cake

Once chilled, this cake can be covered with


plastic wrap and refrigerated for up to three
days. In fact, it actually tastes best after
being chilled overnight. Let it stand at room
temperature for 20 minutes before serving.
Adapted from"Martha Stewart's Baking
Handbook."

Ingredients Directions
Preheat the oven to 350 degrees. Butter the sides of a 10-inch
For the Crust springform pan. Wrap exterior of pan (including base) in a
12 graham crackers double layer of foil.
6 tablespoons butter, melted;
plus more, room temperature,
for pan To make the crust, process graham crackers in food processor
until fine. Combine graham cracker crumbs, butter, sugar, and
2 tablespoons sugar
salt in a medium bowl. Transfer mixture to the pan and pat into
an even layer using the bottom of a measuring cup or meat
pounder. Freeze the dough in the pan, about 15 minutes. Place
for the Crust pan on a baking sheet. Bake until the crust is firm to the touch
Pinch of coarse salt and deeply golden brown, about 15 minutes. Transfer pan to a
wire rack to cool completely.

For the Cake


3 1/2 pounds (seven 8-ounce In the bowl of an electric mixer fitted with the paddle
packages) cream cheese, room attachment, beat the cream cheese on medium speed until
temperature fluffy, about 3 minutes, scraping down sides as needed.
2 1/4 cups sugar
1/2 cup all-purpose flour In a large bowl, whisk together sugar and flour. With mixer on
1 cup sour cream, room low speed, gradually add sugar mixture to cream cheese; mix
temperature until smooth. Add sour cream and vanilla; mix until smooth. Add
eggs, one at a time, beating until just combined; do not over
1 1/2 teaspoons pure vanilla
mix.
extract
5 large eggs, room
temperature Pour cream cheese filling into the prepared pan. Set pan inside a
large, shallow roasting pan. Carefully ladle boiling water into
roasting pan to reach halfway up sides of springform pan.

You might also like