The Recipe
new york cheesecake
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
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INGREDIENTS
- 8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I
- crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
- 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
- 1/2 cup sugar
- 1/4 teaspoon salt
- 5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
- 10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
- 2 tablespoons lemon juice
- 1/4 cup sugar*
- 1 tablespoon cornstarch
- 1/2 cup water
- As some of the pictures might suggest, I really borked (an actual word, thank you) the baking of this cake. First, I was convinced that 550 degrees would singe my cake so I did the first step at 400, to see if you can get away with it. Yes, I am guilty of
- 200 is more like 150. And an hour later, was almost completely raw. Then I upped it to 300, which my oven told me was actually 250, where it still took another hour to bake and gained many cracks. I blame the fact that the oven didn’t start hot enough, as
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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