Best way to grow 3 New York Cheesecake
This recipe outlines the "best way to grow" three New York Cheesecakes, although it's important to note that cheesecakes are baked, not grown. This likely refers to making three individual cheesecakes or scaling a single recipe for three.
Equipment
- 9-inch springform pans (3)
- large mixing bowls (2)
- electric mixer
- roasting pan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Filling
- 3 pounds cream cheese, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Crust
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture evenly into the bottom of three 9-inch springform pans. Bake for 10 minutes, then let cool.
Filling
- Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese and sugar until smooth.
- Beat in eggs one at a time, then stir in sour cream, vanilla extract, and lemon zest.
- Pour the filling mixture over the cooled crusts in the springform pans.
Baking and Cooling
- Place springform pans in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pans.
- Bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly. Turn off the oven and let cheesecakes cool in the oven with the door ajar for 1 hour.
- Remove from oven, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For best results, ensure all ingredients are at room temperature. The water bath helps prevent cracking. Chill thoroughly for optimal texture and flavor.