Direction to make this New York Cheesecake:
1 ) Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1″ (2.5 cm) up the side of a spring form pan.
2 ) Let the crust cool in the fridge while you prepare the filling.
3 ) Increase the oven temperature to 302 F (150 C). It needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough.
4 ) Cream the Sugar & Cream Cheese: In a large bowl, combine the sour cream, cream cheese, cane sugar, and whisk with your hand for about 6 minutes, until light and fluffy. Spread around 1 Tbsp. on the mixture and give it a little more whisk.
5 ) Whisk in the eggs one at a time until well mixed with other elements, and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
6 ) Pour the ½ of heavy cream, 1 Tbsp. of lemon juice, and 1 Tbsp. grand Marnier into the mixture and whisk until combined.
7 ) Now, you should have a nice lite and runny batter, sift it and then pour into your spring form pan.
8 ) Place the pan in hot water bath, slide it in the center rack and bake it in preheated oven at a 475 F (246 C) for 1 hour. After that turn the oven off, let the door half opened and the cheesecake cool inside.
9 ) Let the cheesecake cool and then refrigerate for at least 6-8 hours covered with a plastic wrap, before removing the sides of the pan and slicing.
10 ) Put raspberries, sugar, 1 tsp lemon juice in a handy pot and melt the whole on a medium heat stove. Sift the mixture and serve it with your cheesecake.
- SEE ALSO:
- How To Make An ULTRA Fluffy Chocolate cake
- How to Cook Any Steak Perfectly
- How to Cook Boneless And Skinless Chicken Breasts