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Cheesecake Recipe

Create a lasting impression with a smooth, creamy cheesecake. Whether you prefer rich chocolate or fresh fruit, the perfect cheesecake for you.


Many commercial cheesecakes are huge and overflowing with a host of strange ingredients like peanut butter cups or chocolate chip cookie dough.




Best Cheesecake

Crust
9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
1 tablespoon raw sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled
Cheesecake And Assembly
20 ounces cream cheese (2½ 8-ounce bars), room temperature
¾ cup granulated sugar
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise
? cup sour cream, room temperature
¼ teaspoon finely grated lemon zest
2 large eggs, room temperature
Special Equipment
A 9" springform pan

Crust
Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.
Cheesecake And Assembly
Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.










Classic New York Cheesecake

For the crust:
1/2 cup almonds, finely ground
1/2 cup vanilla wafers, finely ground
1/2 cup graham crackers, ground
2 tablespoons melted butter

For the filling:
24 ounces cream cheese, at room temperature
1 1/3 cups granulated sugar
5 large eggs, at room temperature
16 ounces sour cream, at room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

For the blueberry compote (optional):
1 cup blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 tablespoon cornstarch
DIRECTIONS

Preheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray.
Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour.
Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.
Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.




















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