New York-Style Cheesecake

By bubbles7380

oven 325*
8 inch round cake pan

Ingredients

• CRUST
• 3/4 cups graham cracker crumbs
• 1/4 teaspoon salt
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• CHEESECAKE
• 1 1/4 pounds cream cheese
• (2 1/2 8 oz boxes)
• 3/4 cup granulated sugar
• 1 teaspoon kosher salt
• 5 eggs
• 1 egg yolk
• 1/3 cup heavy cream
• 2 teaspoons vanilla extract

Preparation

Step 1

CRUST
heat oven to 325*
coat an 8 inch round cake a with butter and line the bottom with a circle of parchment paper
combine the cracker crumbs,salt,and brown sugar in a bowl and whisk to combine thoroughly
add the melted butter to the mixture and toss to moisten and combine
press the crust mixture into an even layer in the bottom of the prepared cake pan
bake the crust in preheated oven until it is lightly browned a set around the edges, about 15 minutes
remove from the over an cool completely
set aside until ready to fill
CHEESECAKE
combine cream cheese, sugar,and salt in the bowl of an electric mixer and blend on medium speed with the paddle attachment, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes
in a separate bowl, whisk together the eggs and egg yolk
add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scrapping down the bowl as needed
add the cream and vanilla extract to the cream cheese mixture and blend on medium speed until they are fully incorporated, scrapping down the bowl as needed
pour the batter into the prepared graham cracker crust,
gently tap the bottom of the pan on the counter to release any air bubbles
place cake pan in the center of a large baking dish, and fill the large dish with enough HOT water so that it comes approximately half way up the side of the cake pan
bake the cheese cake in this water bath until the center of the cake is set about 1 hour and 15 minutes
carefully remove the cake from the water bath and allow to cool completely in the pan on a wire rack
wrap the cake in the pan in plastic wrap and refrigerate over night before unmolding
to unmold run a knife between the cake and the side of the pan, place a plate over the cake, invert and gently tap to release
if necessary, you can apply heat to the bottom of the pan to help release the cake
remove the parchment paper from the bottom of the cake, place another plate over the base of the cake and flip the cake so that it is crust side down before serving