SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE
This wonderful cheesecake recipe is from Emeril Lagasse with a few modifications to the crust. One of the secrets to a successful cheesecake that does not crack is to avoid over mixing the batter. The zest adds such a great flavor and it really is simply delicious.
Provided by Luby Luby Luby
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, melted butter & 2 tbsp sugar, mixing well.
- Press onto bottom of a 10 inch springform pan, pressing up sides slightly.
- Bake in preheated oven about 8-10 minutes.
- Set aside to cool.
- In large mixing bowl using an electric mixer combine cream cheese, 1 3/4 cup sugar, zests and vanilla extract beating until light and creamy.
- Add the flour, eggs, yolks, sour cream, vanilla bean seeds and bourbon and mix just until smooth.
- Pour mixture into the prepared springform pan.
- Wrap the pan with heavy duty foil and place in a roasting pan.
- Fill the roasting pan with enough hot water to come half way up the sides of the pan.
- Bake for 1 1/2 hours.
- Remove from oven and remove from water bath.
- Remove foil and place on counter until it comes to room temperature.
- Place in refrigerator overnight or at least 6 hours.
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Adams Adams
[email protected]This is the best cheesecake recipe I've ever tried! It's so creamy and delicious. I've made it several times and it's always a hit with my friends and family.
Ava Zatek
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Gaurav Rajpoot
[email protected]I love this cheesecake! It's so easy to make and it always turns out great. I've made it for birthdays, holidays, and just because. It's always a hit.
Mike Matt
[email protected]This cheesecake was delicious! I made it for a party and it was a huge hit. The crust was perfectly graham crackery and the filling was creamy and smooth. I will definitely be making this again.
Afzalkhan Afzalkhan
[email protected]I've made this cheesecake several times and it always turns out perfect! The crust is crispy and buttery, the filling is smooth and creamy, and the sour cream topping adds a nice tang. I highly recommend this recipe.