New York Cheese Cake

INGREDIENTS:

GRAHAM CRACKER CRUST:

• 1 tablespoons sugar (less sweet)
• 5 tablespoons butter (50g soft melted)
• 10 large graham crackers, pulsed into crumbs
• 1 tsb cinnamon (option)

CHEESECAKE FILLING:

• 360g cream cheese (or 1 1/2 packages)
• 1/4 teaspoon salt
• 1 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• 2 large eggs + 1 egg yolk
• 1/2 cup sour cream (160g)

INSTRUCTIONS

1. Preheat your oven to 180 Celsius.  Lightly coat the 6 inch pan entire inside with oil and place two strips parchment paper up against the sides. Wrap fully outside of the pan with aluminium foil.
   In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and bake  for 10 minutes then let it cools.
   In a small bowl, mix together the eggs, lemon juice, and vanilla with a fork. Set aside.
2. Mix the room temp cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds.
3. Stop and let it sit for a couple minutes, scrape down the sides and bottom of the bowl, then mix again for another 30 seconds or until it comes together.
4. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3-4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!
5. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.
6. Pour the batter into the pan once the crust is cooled and tap the pan against your counter a couple times to bring up any air bubbles that might have been caught in there. Place the cheesecake on the middle rack and carefully pour the boiling water into the pan below. (If you don’t have two racks, place the racke in the middle of the oven and wrap the base of the cheesecake pan in foil. Place it into the roast pan before pouring in the water).
7. Bake at 180 Celsius for 60 minutes then at 150 Celsius  for 30 minutes . It will puff up a little in the oven but will come back down when it’s cooling. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.
8. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan and cut yourself a well deserved slice!
9. *i do not have springform pan, so I jus cover the pan  fully with 1 piece of parchment paper.
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