New York-Style Cheesecake

Ingredients

This recipe has been adapted to fit the fast food cuisine by using readily available ingredients and simplifying the preparation process. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 4 packages (32 oz/907g) cream cheese, softened 4 packages (32 oz/907g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (180ml) heavy cream 3/4 cup (180ml) heavy cream
• 4 large eggs 4 large eggs
• 1 tablespoon (15ml) vanilla extract 1 tablespoon (15ml) vanilla extract
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour

Nutrition

• Calories (kcal / KJ): 720 / 3014
• Fat (total, saturated): 54g / 33g
• Carbohydrates (total, sugars): 51g / 38g
• Protein: 12g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat oven to 325°F (160°C).
2. 2.
   In a bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch (23cm) springform pan.
3. 3.
   In a large bowl, beat cream cheese and sugar until smooth. Add heavy cream and beat until combined.
4. 4.
   Add eggs one at a time, beating well after each addition. Stir in vanilla extract and flour.
5. 5.
   Pour mixture into prepared crust.
6. 6.
   Bake for 60-70 minutes or until the center is almost set.
7. 7.
   Turn off the oven and let the cheesecake cool inside for 30 minutes.
8. 8.
   Remove from oven and let cool completely before refrigerating for at least 4 hours or overnight.

Treat your ingredients with care...

• Cream cheese — Make sure it is softened to room temperature before using to ensure a smooth and creamy texture.
• Graham cracker crumbs — You can use store-bought crumbs or make your own by crushing graham crackers in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
• Heavy cream — Use full-fat heavy cream for the best results.
• Eggs — Make sure they are at room temperature before using to ensure even mixing.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• To prevent cracks from forming on the surface of the cheesecake, make sure all ingredients are at room temperature before mixing and avoid overmixing.
• To make a chocolate crust, substitute the graham cracker crumbs with chocolate cookie crumbs.
• To make a fruit topping, mix together fresh or frozen berries with sugar and cook over medium heat until the mixture thickens. Let cool before pouring over the cheesecake.

Serving advice

Serve chilled with whipped cream and fresh berries.

Presentation advice

Garnish with fresh mint leaves and dust with powdered sugar.