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New York Cheesecake

Yield 2 Cakes

Prep
Cook
Serves 2people
Ingredients
ingredients measurements
6
oz butter, melted
14
oz granulated sugar
1
lb graham crackers, crushed
1
vanilla extract
8
eggs
2
oz cake flour
1 1/2
tsp lemon zest, grated fine
14
fl oz heavy cream
cream cheese, room temp 3lb 6 oz
Directions
1.
1. Combine the graham cracker crumbs with the melted butter. Press the mixture into the bottom of two
2.
rounded spring form plans. Bake for 12 to 15 minutes at 375 F til the crust is dry to the touch. Set aside.
3.
2. Blend the cream cheese and sugar on low speed in the bowl of a mixture fitted with the paddle attach-
4.
ment until no lumps remain. Scrape down the bowl often.
5.
3. Add the eggs one at a time, waiting for eah egg to be fully incorporated before adding more. Scrape
6.
down the bowl after each adddition.
7.
4. Add the flour and mix until combined. Add the remaining ingredents and mix to blend.
8.
5. Divide the cheesecake batter evenly between the two pans. Wrap the bottom and sides of each pan in
9.
several layers of aluminum foil.
10.
6. Preheat oven to 300 F. Place the batter filled pans in a hotel pan and set hotel pan in the preheated oven
11.
pour in enough water to come halfway up the sides of the pans, Bake until the batter is set and no longer
12.
trembles, approximately 75 to 90 minutes.
13.
7. Cool the cake on a wire rack in their pans, then refrigerate them overnight. Remove the cakes from the
14.
pan.

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