Yummy Classic Oven CheeseCake

Well, the first secret is 'New York Cheesecake'.

I'hv found this recipe from many websites and mixed it up for my favorite. The Classic! True New York style cheesecake made with only the freshest ingredients for a smooth, creamy and unparalleled experience.

Ingredients:-

Crust:

- 2 cups (190 grams) of biscuit/cookies (process whole cookies in a food processor until they are crumbs)
- 1/4 cup (50 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted

Filling:

- 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 3 tablespoons (40 grams) all purpose flour
- 5 large eggs, room temperature
- 1/3 cup (80 ml) whipping cream
- 1 tablespoon lemon

- 1 teaspoon pure vanilla extract

"The major ingredients in almost all plain cheesecakes are cream cheese, sugar, lemon juice, vanilla extract, egg yolks, whole eggs, and either heavy cream or sour cream. My recipe starts with a quick preparation of the crust."

Break the biscuit/cookies into small pieces and place into a food processor. The biscuit/cookies can also be broken by placing them into a large resealable plastic bag and crushed by rolling a pin over the bag. Then, in a medium bowl, mix the sugar and butter with the crackers until all the crackers take on a wet appearance.

Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.

Prepare the Filling:-

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

Cut the cream cheese into small chunks and place the pieces into work bowl of a standing mixer. Beat the cheese on low until smooth, about two or three minutes. It may be easier to beat half the cream cheese first, followed by the second half. Once the cheese is smooth, add the salt and about a third of the sugar. Beat until integrated and scrape down the sides. Add another third of the sugar and continue to mix until the sugar is mixed in. Then add the final third of sugar and mix in. Optionally, three tablespoons of flour can be added with the sugar to help add a bit of stability to the cake. Adding flour will not affect the taste or texture of the cake, but will reduce the likelihood of a cracked cake. Add the lemon juice and vanilla extract and mix.

Scrape the sides down and add the heavy cream. Add the egg yolks and mix until they are blended in. Now add three whole eggs and mix until the eggs have been completely mixed into the filling. Scrape down the sides and beat in the final three eggs.

Now, pour the filling into the springform pan onto the cooled crust.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake until firm and only the center of the cheesecake looks a little wet and wobbly ... about 1 hour and 40 minutes.

Remember to keep baking at 500°F for the full ten minutes. Notice that the edges of the cake had begun to brown, but the whole surface of the cake is still a light shade. This cake resulted in the texture of a New York style cheesecake.

After a about ten minutes, run a paring knife along the rim of the cake to release it from the walls of the pan. After about two to three hours of cooling, wrap the pan tightly in plastic wrap and place the cake into the refrigerator to chill for at least five hours.

This cheesecake tastes best after being refrigerated for at least a day. Serve with fresh fruit or fruit sauces.