The Best New York Style Cheesecake Recipe EVER | Cheesecake Recipe | Holiday Dessert | Cooking Show

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The Best New York Style Cheesecake Recipe EVER | Cheesecake Recipe | Holiday Dessert | Cooking Show New York Style Cheesecake Recipe Ingredients I Used: Crust: 2 cups Honey Maid graham cracker crumbs, (finely crush) ¼ cup Domino’s granulate white sugar (not store brand) ½ cup Land O Lakes salted butter (melted) Filling: 32 ounces cream cheese, room temperature (not reduced) 1 cup Domino’s granulate white sugar (not store brand) 3 tablespoons all purpose flour (any brand) 5 large eggs, room temperature 1/3 cup heavy whipping cream 1 tablespoon lemon zest 1 or 1½ teaspoon pure vanilla extract (McCormick or Watkins) Topping: 1 cup sour cream (not reduced) 2 tablespoons Domino’s granulated sugar (not store brand) ½ teaspoon pure vanilla extract (McCormick or Watkins) Preparation: Butter or spray a 9 inch springform pan. Place springform pan on a larger pan when baking to catch any leakage. Preheat oven to 350 degrees. The Crust: In a medium bowl crush graham crackers finely, then add granulated white sugar and melted butter. Blend well. Press the crumbs evenly over the bottom and sides. Cover and refrigerate while you make the filling. The Filling: In a bowl place the cream cheese, granulated white sugar and all-purpose flour. With a mixer beat on medium speed until smooth (about 2 minutes). Scrap down the sides of the bowl if needed. Add the eggs one at a time, beating well for about 30 seconds after each egg. Scraped down the sides of the bowl. Add the heavy whipping cream, lemon zest, pure vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place cheesecake pan in the oven on the middle rack. Bake for 15 minutes on 350 degrees, and then lower oven temperature to 250 degrees and then continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. *The baking time may vary due to different ovens. Remove from oven and place on a rack. The Topping: Meanwhile in a small bowl combine the 8 oz sour cream, 2 tablespoons granulated white sugar and ½ teaspoon pure vanilla extract. Mix well, then spread topping over the warm cheesecake and return to oven for about 15 minutes. Remove from oven and carefully run a knife around the inside edge of pan to loosen the cheesecake (helps to prevent cheesecake from cracking as it cools). Let cheesecake cool completed before covering with plastic wrap. Refrigerate several hours before serving. Preferably overnight. Serve with fresh fruits or fruit sauces. If you would like for me to try your favorite recipe email: CookingWithSandraFay@gmail.com Be sure to Like, Share, Comment and Subscribe and click the notifications bell, then click all. You don't want to miss not one recipe, because I Cook Just About Everything! Hmmm Mmm!!! So comeback every week y'all, for more mouthwatering recipes that you just can't get enough of! Visit: http://www.cookingwithsandrafay.com Follow Me On Social Media: YouTube: http://www.cookingwithsandrafay.com Facebook: http://www.facebook.com/cookingwithsandrafay Instagram: http://www.instagram.com/cookingwithsandrafay Twitter: http://www.twitter.com/cookingwithfay