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New York Cheesecake Recipe Video
|Graham cracker||12 Ounce (for the crust)|
|Cooking butter||8 Tablespoon (for the crust)|
|Sugar||3 Tablespoon (for the crust)|
|Salt||1⁄4 Teaspoon (for the crust)|
|Cream cheese||32 Ounce (4 packs, for the filling)|
|Egg||4 Large (for the filling)|
|Heavy cream||3⁄4 Cup (12 tbs) (for the filling)|
|Vanilla extract||1 Tablespoon (for the filling)|
|Vanilla bean||1 Teaspoon (optional, for the filling) (Optional)|
|Orange||2 Medium, zested (for the filling)|
Calories 1114 Calories from Fat 772
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 48.3 g241.5%
Trans Fat 0 g
Cholesterol 391.4 mg
Sodium 969.6 mg40.4%
Total Carbohydrates 66 g22%
Dietary Fiber 3.7 g14.9%
Sugars 31.4 g
Protein 18 g36%
Vitamin A 63.1% Vitamin C 46.3%
Calcium 25.9% Iron 17%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 Wrap the bottom of a 9" spring form pan with foil paper.
3 For the crust, In a pan, melt 8 tablespoons of butter.
4 In a food processor, process the graham crackers until you get a smooth powder.
5 In a large bowl, mix the graham crackers powder, melted butter, sugar, and salt.
6 Mix well to combine all the ingredients well.
7 In the prepared pan, spread the mixture evenly and press gently.
8 Place it in the oven and bake for 7 minutes.
9 Once the crust is done, remove from the oven, and let it cool down while preparing the cream cheese filling.
10 For the filling, all the ingredients should be at room temperature.
11 Zest the orange using a manual grater.
12 In a bowl, beat the sugar with the orange zest and the vanilla bean seeds at low speed using a stand mixer fixed with a paddle.
13 Beat in the cream cheese.
14 Add the heavy cream and mix well.
15 Incorporate the eggs one at a time and beat at low speed with the cream cheese mixture.
16 Add the vanilla extract. Mix well.
17 Pour the cream cheese filling in the baking pan, over the crust and spread evenly.
18 Place a shallow baking pan in the oven.
19 Place the cheesecake pan in the shallow pan, and pour boiling water around it.
20 The water should come to half the height of the cheesecake pan.
21 Bake for 50 minutes.
22 After 50 minutes, the edges of the cheesecake will be done and the center will still be jiggly. Turn off the oven, and let the cheesecake sit in the oven for another hour.
23 Remove the cheesecake from the oven and place it on the counter. Let it cool down completely, uncovered.
24 Cover the cheesecake with foil paper and place in the fridge for 5-6 hours or ovenight.
25 Remove from the fridge, open the springorm pan and place the cheesecake (resting on the bottom of the pan) on a plate.
26 Serve the cheesecake cold with your choice of fruits like blueberries and strawberries.