Recipe of Ultimate Ed's New York Style Cheesecake
by Marguerite Cobb
Ed's New York Style Cheesecake
Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ed's new york style cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Ed's New York Style Cheesecake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Ed's New York Style Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook ed's new york style cheesecake using 26 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Ed's New York Style Cheesecake:
Take (For 9-inch Spring Pan Recipe) 😊
Make ready CRUST INGREDIENTS:
Take 1½ c. crushed graham crackers (about ⅓ box of crackers)
Prepare 2 T. sugar
Make ready 2 T. cinnamon
Make ready 3 T. melted butter
Prepare (For 10-inch Spring Pan Recipe) 😊
Take CRUST INGREDIENTS:
Get 2¼ c. crushed graham crackers (about 2/3 box of crackers)
Make ready 3 T. sugar
Prepare 3 T. cinnamon
Make ready 5 T. melted butter
Make ready (For 9-inch Spring Pan Recipe) 😊
Make ready FILLING INGREDIENTS:
Get 2 (8 oz) pkgs cream cheese (Philadelphia cream cheese)
Take 1 c. sugar
Prepare 3 medium eggs
Take 1 pint sour cream (2 cups)
Make ready 1 t. vanilla extract (imitation acceptable)
INSTRUCTIONS FOR FILLING (Use electric mixer): Hand break or cut cream cheese into chunks and place in mixing bowl
Add sugar and vanilla
Mix until smooth
Add and mix 1 egg at a time until smooth
Add and mix sour cream until smooth (not the highest speed to avoid air bubbles
Pour filling into pan and spread evenly
Bake at 375 for 40 minutes.
Turn oven off and let cool in oven for 2 hours (can extend cooling time in oven the next time if cheesecake if too soft in the middle. Every oven is different) (DO NOT open oven door during cooling.)
Remove, cover pan with foil or press-and-seal clear cling wrap, and refrigerate 24 hours. (Best after 48 hours)
INSTRUCTIONS FOR CRUST: Grease spring pan with butter. (hand in sandwich bag works)
Place crackers in gallon bag and crush fine with rolling pin.
Spoon mix cracker ingredients and press moistened crumbs half way up the side of the pan, and the rest on the bottom with spoon.
(For 8-inch Spring Pan Recipe) 😊
Use ingredients for 9" cake and same oven temporature. The cool-down period is just 1-hour.
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