a pinch of kosher salt
unsalted butter, melted
For the Crumb Topping
all purpose flour
For the Cheesecake Filling
Place the cream cheese, sugar, and flour in a mixing bowl and cream together on medium speed until fluffy.
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Stir in the cream and vanilla, and pour the mixture into the prepared pan.
Place in a larger, ovenproof dish and fill about halfway up the sides with hot water. Bake for 10 minutes, then top with the reserved Crumb Topping. Lower the oven temperature to 200 degrees F and bake for an additional 45-50 minutes, or until the sides are set but the center is still a little bit wobbly.
Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool in the warm oven for an hour. Chill overnight before removing from the pan.
Garnish with powdered sugar. Notes
MIX crumbs, 3 tablespoons sugar and butter. Crack oven door open slightly and allow cheesecake to temper for about 30 minutes. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. 1 cup graham cracker crumbs
Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. So tomorrow I will have something else for you, but today I am going to share my new favorite recipe for NewYork Style Cheesecake
For crust, combine graham cracker crumbs and melted butter. 2 cups finely crushed graham cracker crumbs. (g) 12, sodium (mg) 494, Percent Daily Values are based on a 2,000 calorie diet 2 cups finely crushed graham cracker crumbs
NewYorkCheesecake (adapted from Vivian Pang Kitchen). Both the NewYork and Oreo version. LOL~ And the next day, I received a phone call from my mum, her collit is asking if I know how to make Cheesecake