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  • Hello, everyone.

  • This is Beth of cooking and crafting, and today we are going to be making New York style cheesecake U two's best for creative things.

  • It's cooking and crap Sting.

  • Today we are going to be making a New York style cheesecake.

  • And the first thing you want to do is preacher up into 350 degrees, which is what I have already done.

  • And then I have my springform pan here that I am going to spray with cooking spray in just a second.

  • And then we're gonna suck up to the side and create our crust.

  • So let's just go ahead, dig that out.

  • I still everything out, fixed everything for that already.

  • So this is 3/4 cup of, um, Graham cracker crumbs, and this is three tablespoons of challenge butter, and we're gonna mix that together.

  • We're gonna put that crust right into the freeform all over the very bottom and up inside as much as all right.

  • So I have one cup of granulated sugar and two tablespoons of corn starch that I'm going to mix together here and in this bowl.

  • Put this.

  • I went ahead and took care of that commence full here.

  • I have not won, not to Mach three.

  • Not for what?

  • Five Lots of cream cheese.

  • So that is two and 1/2 pounds of challenge cream cheese here.

  • And what we're gonna do is we are going to go ahead on DDE at the sugar and the corn starch into this pole here and a medium speed.

  • We are going to blend it until it is nice and smooth.

  • All right, so now that we have that in there, we have two large eggs and we are going to add one tablespoon of vanilla.

  • Martha Stewart likes to say the best quality vanilla that you can get.

  • So I use 100% vanilla vanilla from Costco.

  • We're gonna mix this until it comes together.

  • All right?

  • So I added that just until it came together.

  • And what we're gonna do now is we are going to add half a cup of whipping cream.

  • One of the things I've had issues with in the past is buying a big old thing of whipping cream and all the rest of it goes bad before I can use all of it.

  • And you know what I found it.

  • Um, Trader Joe's when I went to the mainland.

  • Waas shelf stable whipping cream.

  • No fix.

  • Gonna.

  • There we go.

  • Okay.

  • I just had to have it focus.

  • Anyway, you can start at room temperature until you're ready to open it and then just refrigerate for six hours prior to whipping and then refrigerate any product remaining.

  • And that's awesome.

  • So this works perfectly for me.

  • I used half a cup, and there's probably another fourth cup in there, I think, and once again, we're gonna put this on low, and we're gonna mix it on Lee until it just comes together.

  • We don't want to over beat this.

  • We are now going to pour this batter into the prepared crossed here and then into that 300 50 degree oven.

  • We're gonna cook this for, um bake it for 55 to 60 minutes more until it the edges are likely.

  • Balance on the center still jiggles because it will continue to bake after it comes out of your oven.

  • It was nice, thick, beautiful.

  • I just love of this challenge.

  • Cream cheese.

  • It's so smooth and creamy and beautiful.

  • All right.

  • Now, this is just a New York style.

  • It is not in New York.

  • She's cake witch believe.

  • Uses a lot more eggs and, um, working.

  • So I just want to see if I can get a couple of bubbles out of there.

  • Now.

  • We're gonna put that into the stew in the oven Will be back.

  • Oh, my God.

  • Look at how beautiful it is on the inside is still a little jiggly, so it will continue to bait.

  • Looks like that cool.

Hello, everyone.

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B1 whipping cream vanilla cheesecake york cream cheese

New York Style Cheesecake

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    林宜悉 posted on 2020/03/25
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