2 tablespoon Unsalted butter Graham crackers 7/8 cup Sugar 3 tablespoon Cornstarch
sifted 30 ounce Cream cheese :
at room temp. 1 Extra-large egg 1/2 cup Heavy cream 3/4 teaspoon Vanilla Liberally grease the side and bottom of an 8-inch springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450 degrees F. Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake. Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.
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Crust : 200 grams cookies 1 tbsp brown sugar 4 tbsp butter
Filling : 2 8oz bars of cream cheese 2 tbsp vanilla 3/4 cup of sweetened condensed milk 2 tbsp lemon juice ( juice of 1 lemon) 1/4 cup of sour cream 2 tbsp heavy cream 2 large eggs
Topping 1 cup of crushed pineapple and juice together 2 tbsp brown sugar 1 tbsp lemon juice splash of vanilla 1 tbsp corn starch 1 tbsp water
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The Easiest New York CHEESECAKE RECIPE | NO Water Bath
Easy New York Cheesecake Recipe ! How to make cheesecake without a water bath
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Detailed Cheesecake Recipe:
Cheesecake Recipe:
FOR THE CRUST:
- 5½ tablespoons (80g) unsalted butter - 5oz (150g) graham crackers (about 10 graham crackers)
FOR THE FILLING:
- 27oz (750g) Philadelphia cream cheese, at room temperature - ¾ cup (150g) sour cream, room temperature - 1 tbsp vanilla extract - 1 cup (200g) granulated white sugar - 3 medium eggs, at room temperature - 3 tbsp (30g) all-purpose flour - ¼ tsp salt
Bake for 1 hour. Then turn the oven off and leave the cheesecake in the oven with the door CLOSED for 20 minutes. Then, open the oven door and allow the cheesecake to sit for another 10 minutes. Detailed cheesecake recipe on my website.
00:00 Intro 00:35 Make the Cheesecake Crust 01:04 How to assemble the Cheesecake pan 01:34 Make the Cheesecake filling 03:24 Bake the Cheesecake 04:16 Cool and Refrigerate the Cheesecake 04:34 Serve the Cheesecake