New York Cheese Cake

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New York Cheesecake is a classic dessert made with cream cheese, sugar, eggs, and a graham cracker crust. It is known for its rich, creamy texture and slightly tangy flavor.

The dessert originated in New York in the 1900s and has since become a popular dessert around the world. The graham cracker crust is made by combining graham cracker crumbs, sugar, and butter, then pressing the mixture into the bottom of a springform pan.

The filling is made by beating cream cheese, sugar, and vanilla extract together, then adding eggs one at a time. The cheesecake is then baked in the oven until set, then chilled in the refrigerator for several hours. It can be served plain or topped with fruit, whipped cream, or other toppings of your choice.

Ingredients

Optional Crust:2 bags of honey graham crackers(about 2 cups after grinding)5tbsp melted butterCheesecake:4 (8oz) blocks of cream cheese1 can condense milk6 eggs2/3 cup heavy cream (optional)

Instructions

1.Grind the graham crackers and pour in the melted butter. Mix well.2.Press the mixed graham cracker on a 9 inch springform pan; bake at 350 for 8-10 minutes3.Using a stand mixer with a paddle hook . Blend condensed milk and cream cheese blocks very well.4.Add eggs, one at a time, until each addition is blended smoothly5.Add heavy cream, and mix until smooth. Scrape down the side of the bowl if needed.6.Pour the batter in the pre-baked crust, wrap the springform with aluminum foil. Put it in a hot water bath; bake 375 for one hour, turn off the heat, and leave the cake in the oven with a slightly opened door for another hour (center of the cake should be jiggling)7.Take the pan out without the aluminum foil and place on the rack to cool completely. refrigerate the cake for at least four hours or overnight.PS. The mistake I made was that I put the cake batter in a 450 oven for 15 minutes and drop down to 350 for 50 minutes.