New York Cheesecake
This cake is easy to make, and it’s so delicious. Everyone that’s tried it has said it tasted just like the ones in a deli! You’ll love it!
This classic New York cheesecake recipe yields a rich, creamy and dense cake, and doesn’t require a water bath like in many other recipes so it’s also easy to make.
How to make it:
For the crust:
Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.
Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.
Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.
Scrape the bowl: add the sour cream, lemon juice, and vanilla and beat at low speed until combined.
Scrape the bowl; add the egg yolks and beat and med-low speed until thoroughly combined, about 1 minute.
Scrape the bowl; add the remaining eggs, two at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
Pour the filling into the cooled crust and bake 10 minutes, without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake registers about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours.
Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated for up to 4 days.)
Then slide the cake onto a serving plate, Let the cheesecake stand at room temp about 30 minutes, then cut into wedges and serve with fresh strawberry topping if desired.
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