New York Cheesecake

New York Cheesecake

Crust: 1/2 C. Graham Cracker Crumbs

1 1/2 Tbsp. Sugar

1 1/2 Tbsp. Butter or Margarine (Melted or softened)

Filling: 4 Pkg (8oz each) Cream Cheese, softened, room temperature

1 C. Sugar

3 Tbsp. Flour

1 Tbsp Vanilla

1 Cup Sour Cream

4 Eggs

Crust:

Mix crumbs, sugar, and butter. Press onto the bottom of 9-inche spring-form pan. Freeze while making filling.

Filling:

Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well mixed. Avoid mixing more than necessary. Blend sour cream. Add the eggs and mix on low speed just until blended. Pour over crust

Bake @325 degrees for 65-70 minutes, or until the center is almost set, if using the silver spring-form (or at 300 degrees if using the non-stick pan). Run knife or metal Spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Tips:

http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx

Baking Cheesecake, Step by Step

By: Allrecipes Staff

The way a cheesecake is baked is the key to its perfection.

Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle, or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

Preheat your oven to the temperature recommended by the cheesecake recipe you are following.

1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.

3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.

For tips on slicing and serving, read Slicing Cheesecakes and Layer Cakes.

Mixing Matters

• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
• Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
• Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
• If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.