New York Cheesecake (6 Inch)

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READY IN: 1hr 10mins
SERVES: 8
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake).
  • Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
  • Gently press the crumbs into the bottom and up the sides of the pan.
  • Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform.
  • Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake.
  • Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly.
  • Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes.
  • Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.
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