{"id":3590,"date":"2021-06-10T08:32:40","date_gmt":"2021-06-10T08:32:40","guid":{"rendered":"http:\/\/happybirdsnest.com\/info\/?p=3590"},"modified":"2021-06-10T08:32:40","modified_gmt":"2021-06-10T08:32:40","slug":"new-york-style-cheesecake","status":"publish","type":"post","link":"https:\/\/happybirdsnest.com\/info\/new-york-style-cheesecake.html","title":{"rendered":"New York Style Cheesecake"},"content":{"rendered":"

How to make New York Style Cheesecake<\/h2>\n

\"\"<\/p>\n

INGREDIENTS :<\/h2>\n

TO MAKE THE CRUST, I NEEDED:<\/strong><\/p>\n

2 cups of graham cracker crumbs.<\/p>\n

5 tbsp of melted margarine.<\/p>\n

3 tbsp of white sugar.<\/p>\n

A pinch of salt.<\/p>\n

FOR FILLING, I USED:<\/strong><\/p>\n

2 large containers of full-fat cream cheese (room temperature).<\/p>\n

1 cup and half of the white sugar.<\/p>\n

A pinch of salt.<\/p>\n

2 tsp of vanilla extract.<\/p>\n

1 tbsp of fresh lemon juice.<\/p>\n

1 tbsp of cornstarch.<\/p>\n

4 eggs (room temperature).<\/p>\n

1 cup sour cream (room temperature).<\/p>\n

FOR TOPPING, I USED:<\/strong><\/p>\n

3 cups of diced fresh strawberries.<\/p>\n

6 tbsp white sugar.<\/p>\n

1 tbsp of fresh lemon juice.<\/p>\n

1 tsp vanilla extract.<\/p>\n

INSTRUCTIONS :<\/h2>\n

Step 1:<\/p>\n

I preheated the furnace to 350 F, and I placed the rack in the lower third.<\/p>\n

Step 2:<\/p>\n

Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.<\/p>\n

Step 3:<\/p>\n

I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.<\/p>\n

Step 4:<\/p>\n

I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.<\/p>\n

Step 5:<\/p>\n

I changed the oven temperature down to 325 F when it was done!<\/p>\n

Step 6:<\/p>\n

I beat cream cheese until smooth and moist to make the filling.<\/p>\n

Step 7:<\/p>\n

I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.<\/p>\n

Step 8:<\/p>\n

After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.<\/p>\n

P.S: don\u2019t introduce a lot of air into the batter, please.<\/p>\n

Step 9:<\/p>\n

I added in the sour cream at last.<\/p>\n

Step 10:<\/p>\n

In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.<\/p>\n

Step 11:<\/p>\n

I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).<\/p>\n

Step 12:<\/p>\n

I placed them in the oven and bake at 325 F for 60 to 50 minutes.<\/p>\n

Step 13:<\/p>\n

I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.<\/p>\n

Step 14:<\/p>\n

I covered the top when cooled and put it in the refrigerator to chill throughout the night. This is how I made the strawberry topping:<\/p>\n

Step 15:<\/p>\n

I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.<\/p>\n

Step 16:<\/p>\n

I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!<\/p>\n

ENJOY IT!<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make New York Style Cheesecake INGREDIENTS : TO MAKE THE CRUST, I NEEDED: 2 cups of graham cracker crumbs. 5 tbsp of melted margarine. 3 tbsp of white sugar. A pinch of salt. FOR FILLING, I USED: 2 large containers of full-fat cream cheese (room temperature). 1 cup and half of the white […]<\/p>\n","protected":false},"author":1,"featured_media":3591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/posts\/3590"}],"collection":[{"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/comments?post=3590"}],"version-history":[{"count":1,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/posts\/3590\/revisions"}],"predecessor-version":[{"id":3592,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/posts\/3590\/revisions\/3592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/media\/3591"}],"wp:attachment":[{"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/media?parent=3590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/categories?post=3590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/happybirdsnest.com\/info\/wp-json\/wp\/v2\/tags?post=3590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}