In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at high speed. If using a stand mixer, begin at low-speed each time before moving to high speed. Be careful not to overmix.Īdd all the remaining ingredients except the egg whites one at a time and mix until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. Preheat oven to 350☏. Set a kettle of water to boil. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Prepare the pan:Use a little butter to grease the sides of the springform pan. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Alternatively, you can also put the graham crackers into a zip lock bag and crush them with a rolling pin.Ĭombine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. Make the crust:To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs. How do you make this New York Style Cheesecake Recipe?
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