Foolproof New York Cheesecake

Diana Bright

emma mae

subheading: GATHER YOUR INGREDIENTS:

subheading: Crust:

6 whole graham crackers, broken into pieces

⅓ cup packed (2 ⅓ ounces) dark brown sugar

½ cup (2 ½ ounces) all-purpose flour

¼ teaspoon salt

7 tablespoons unsalted butter, melted

subheading: Filling:

2 ½ pounds cream cheese, softened

1 ½ cups (10 ½ ounces) granulated sugar

⅛ teaspoon salt

⅓ cup sour cream

2 teaspoons lemon juice

2 teaspoons vanilla extract

6 large eggs plus 2 large egg yolks

View Nutritional Information i

subheading: KEY EQUIPMENT:

Stand Mixers (Inexpensive)

Springform Pans

Food Processors

Paring Knives

note: BEFORE YOU BEGIN

This cheesecake takes at least 12 hours to make (including chilling), so we recommend making it the day before serving. An accurate oven thermometer and instant-read thermometer are essential. To ensure proper baking, check that the oven thermometer is holding steady at 200 degrees and refrain from frequently taking the temperature of the cheesecake (unless it is within a few degrees of 165, allow 20 minutes between checking). Keep a close eye on the cheesecake in step 5 to prevent overbrowning. This cheesecake takes at least 12 hours to make (including chilling), so we recommend making it the day before serving. An accurate oven thermometer and instant-read thermometer are essential. To ensure proper baking, check that the oven thermometer is holding steady at 200 degrees and refrain from frequently taking the temperature of the cheesecake (unless it is within a few degrees of 165, allow 20 minutes between checking). Keep a close eye on the cheesecake in step 5 to prevent overbrowning.

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