The Recipe

new york cheesecake

COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
new york cheesecake
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Ingredients

DESCRIPTION

No description provided.


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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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