Ingredients for Pagliacci's New York Cheesecake
- Graham Wafer Crumbs
- ¼ cup granulated sugar (or equivalent Splenda/DaVinci's syrup)
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Fresh Lemon Juice
- Vanilla
- 2 tablespoons all-purpose flour (optional, omit for low-carb)
- Salt
- 4 large eggs
- Egg Yolks
- Whipping Cream
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How to Make Pagliacci's New York Cheesecake
- Preheat oven to 350°F (175°C). Prepare your springform pan (9-inch).
- For the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan.
- For the filling: Beat cream cheese until smooth and creamy. Gradually add sugar (or Splenda/DaVinci's syrup), beating until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour (if using).
- Pour the filling over the crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 75-85 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the oven with the door slightly ajar.
- Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
188g
Fat
137g
Carbs
18g
