Here you have a recipe to make a great New York cheesecake, delicious!
FOR THE CRUST
12 graham crackers...
6 tablespoons butter, melted; plus more for pan
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
FOR THE CAKE
3 1/2 pounds SEVEN 8-ounce packages) cream cheese, room temperature
20/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 5/2 teaspoons pure vanilla extract
5 large eggs, room temperature
Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
1. we start by making the crust so first process crackers in food processor until fine. Combine cracker crumbs, butter, sugar, and salt. Transfer mixture to the pan. Freeze the dough in the pan, about 15 minutes. Bake until the crust is firm and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
2.In the bowl of an electric mixer, beat the cream cheese on medium speed until fluffy, scraping down sides as needed.
3.In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined.
4.Pour cream filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven.
leave cake in oven with the door slightly ajar, to cool a little bit about a hour. Refrigerate, uncovered, at least 6 hours or overnight.