Ingredients for New York Cheesecake By Tyler Florence
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Cinnamon
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Lemon Zest
- Vanilla
- 4 large eggs
- Heavy Cream
- Creme Fraiche
- Fresh Cherries
- Water
- Cinnamon Stick
- Vanilla Bean
- Thyme
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How to Make New York Cheesecake By Tyler Florence
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a separate bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour the cream cheese mixture over the graham cracker crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75-90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
572g
Fat
231g
Carbs
54g
