Hamilton Beach 40110 Recipes And User Manual page 15

840141700 ENv00.qxd
New York Style Cheesecake
Crust
1 cup (250 ml) graham cracker crumbs
1 cup (250 ml) walnuts chopped (finely)
1 tablespoon (15 ml) sugar
6 tablespoons (90 ml) unsalted butter, melted; divided
Preheat oven to 500ºF (260ºC). Combine graham cracker crumbs, chopped
walnuts, and sugar in medium bowl. Add 5 tablespoons (75 ml) of melted
butter and toss with fork until evenly mixed. Empty crumb mixture into 9-inch
(23 cm) springform pan and press evenly into pan bottom. Set aside.
Filling
2 1 ⁄ pounds (1.125 kg) cream cheese, softened
2
1 ⁄ teaspoon (0.625 ml) salt
8
1 1 ⁄ cups (375 ml) sugar
2
1 ⁄ cup (80 ml) sour cream
3
1 tablespoon (15 ml) lemon juice
2 teaspoons (10 ml) vanilla extract
2 large egg yolks plus 6 large whole eggs
Place cream cheese into a large bowl and beat at low speed to break up and
soften, about 1 minute; scraping bowl as necessary. Add salt and sugar and
beat at medium-low speed until combined, about 1 minute. Scrape bowl; add
sour cream, lemon juice, and vanilla; beat at low speed until combined.
Scrape bowl; add yolks and beat at medium-low speed until thoroughly
combined. Add whole eggs two at a time, beating until thoroughly combined
and scraping bowl between additions, as needed.
Grease sides of springform pan with remaining melted butter. Set springform
pan on rimmed baking sheet. Pour filling into pan and bake 10 minutes;
without opening oven door, reduce oven temperature to 200ºF (93ºC) and
continue to bake until center of cheesecake has a jelly consistency
(150ºF/66ºC internal temperature), about 1 hour 15 minutes.
Transfer cake to wire rack and cool 5 minutes. To avoid cracking, free
cheesecake from the sides of the pan with a paring knife before allowing it to
cool fully. Cool until barely warm, 2 to 3 hours. Wrap tightly in plastic wrap
and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide thin metal spatula
between crust and pan bottom to loosen, then slide cake onto serving plate.
Makes: 12 to 16 servings.
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