New York Style Cheesecake, Crust | Hamilton Beach 80674 manual

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New York Style Cheesecake

Crust

1 cup (4 ounces) graham cracker crumbs

1 cup walnuts chopped (finely)

1 tablespoon sugar

6 tablespoons unsalted butter, melted; divided

Preheat oven to 500ºF. Combine graham cracker crumbs, chopped walnuts, and sugar in medium bowl. Add 5 tablespoons of melted butter and toss with fork until evenly mixed. Empty crumb mixture into 9-inch springform pan and press evenly into pan bottom. Set aside.

Filling

21⁄2 pounds cream cheese, softened

1⁄8 teaspoon salt

11⁄2 cups sugar

1⁄3 cup sour cream

1 tablespoon lemon juice

2 teaspoons vanilla extract

2 large egg yolks plus 6 large whole eggs

Place cream cheese into a large bowl and beat at low speed to break up and soften, about 1 minute; scraping bowl as necessary. Add salt and sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla; beat at low speed until combined. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined. Add whole eggs two at a time, beating until thoroughly combined and scraping bowl between additions, as needed.

Grease sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet. Pour filling into pan and bake 10 minutes; without opening oven door, reduce oven temperature to 200ºF and continue to bake until center of cheesecake has a jelly consistency (150ºF internal temperature), about 1 hour 15 minutes.

Transfer cake to wire rack and cool 5 minutes. To avoid cracking, free cheese- cake from the sides of the pan with a paring knife before allowing it to cool fully. Cool until barely warm, 2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate.

Makes: 12 to 16 servings.