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content/2024/01/18/cheesecake-recipe.md

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+title: Cheesecake
+description: My birthday is soon, here's a cheesecake recipe.
+tags: baking, cooking, cheesecake, recipes
+date: 2024-01-18 12:05
+
+# New York style cheesecake
+
+Shamelessly stolen from [martha stewart](https://www.marthastewart.com/865202/new-york-style-cheesecake).
+
+Converted to markdown and posted here to preserve for my own purposes.
+
+## Ingredients
+
+### For the Crust
+
+- 4 ounces graham crackers, broken into pieces
+- ¼ teaspoon coarse salt
+- ⅓ cup sugar
+- 4 tablespoons unsalted butter, melted
+
+### For the Filling
+
+- 2 ½ pounds cream cheese (five 8-ounce packages), room temperature
+- 4 ounces unsalted butter, room temperature
+- 8 ounces sour cream, room temperature
+- 1 ¾ cups granulated sugar
+- 5 large eggs, plus 2 egg yolks
+- Zest of 1 lemon
+- 1 teaspoon vanilla extract
+
+## Directions
+
+1. **Preheat oven and prepare pan:**
+   - Preheat oven to 375°F with rack in the lower third of the oven.
+   - Butter bottom and sides of a 9-inch springform pan.
+   - Line sides of the pan with 4-inch-high strips of parchment and butter parchment.
+
+2. **Combine graham crackers and sugar for crust:**
+   - In a food processor, pulse graham crackers with salt and sugar to fine crumbs.
+   - Add butter and pulse until fully incorporated.
+
+3. **Bake and cool crust:**
+   - Press evenly into the bottom of the prepared springform pan and bake until the crust is golden brown and set (15 minutes).
+   - Remove from oven and transfer to a wire rack to cool for 10 minutes.
+   - Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer.
+
+   > Other cookies, like chocolate disks, gingersnaps, or Biscoff wafers, can be used instead of graham crackers.
+
+4. **Mix cheesecake filling:**
+   - In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth.
+   - Add eggs, yolks, zest, and vanilla:
+     - Beat in eggs one at a time until fully incorporated.
+     - Beat in remaining egg yolks, zest, and vanilla extract.
+
+5. **Line pan with foil and parchment:**
+   - Crisscross two long pieces of foil and place a piece of parchment on top.
+
+6. **Wrap exterior of pan in foil:**
+   - Place the springform in the center of the foil and wrap the foil tightly around the bottom and sides of the pan.
+
+   > Lining the pan with foil helps keep water from seeping into the cheesecake, which causes the crust to become soggy.
+
+7. **Place pan in water bath; transfer to oven and bake:**
+   - Transfer to a roasting pan, pour filling into the springform pan, and smooth the top.
+   - Pour boiling water into the roasting pan to come halfway up the sides of the springform pan and carefully transfer to the oven.
+   - Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.
+
+8. **Remove from water bath and foil; chill:**
+   - Lift cheesecake from the water bath, remove foil and parchment from outside of springform, and chill cheesecake in the refrigerator for at least 8 hours.
+
+9. **Slice the cheesecake and serve:**
+   - To serve, remove the side of the springform pan and parchment strips.
+   - Cut the cheesecake with a long, thin-bladed knife.
+
+### How to Slice Cheesecake
+
+For perfect slices every time, run a long thin-bladed knife under hot tap water, wiping it clean between cuts.

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