How to make a true New York style cheesecake

Cheesecake is one of the most beloved deserts, but it tends to strike fear in the average baker' s heart. Cheesecake is notoriously hard to make, however, the step by step instructions outlined in this article make New York cheesecake simple for everyone, including the novice baker.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 ½ lbs Cream Cheese (softened)
• 1 ¾ Cups of White Sugar
• 3 Tablespoons of All-Purpose Flour
• 5 Large Eggs
• 2 Egg Yolks
• 1 Teaspoon Vanilla Extract
• 1 Cup Heavy Cream
• ½ Cup of Butter (melted)
• 12 oz. Package of Sugar Ice-cream Cones
• Springform Pan

1. Doing the prep work:
   This first step is when you get everything you need ready before you begin. It is very important that you prepare everything properly, if you want your cheesecake to come out perfectly.
   
   1. Layout all ingredients well ahead of time, so they may reach room temperature before you begin. An hour or so usually does the trick.
   
   2. Arrange the racks in your oven, so that one rack is at the lowest setting and another is in the middle.
   
   3. Pre-heat the oven to 400 degrees F (200 degrees C).
   
   4. Fill a large roasting pan with water and place it in the oven on the lowest rack. This will create a humid atmosphere needed to keep you cheese cake from cracking.
   
   5.Coat the bottom and sides of a 10 in. spring form pan lightly with vegetable oil.

2. The crust:
   A solid crust is very important. If your crust is to hard or to soft your cheesecake will suffer.
   
   1. Crush Sugar Cones into a coarse powder. (The best method for crushing cones is to place them inside a plastic freezer bag. Lay a thick kitchen towel over the top of the plastic bag to help prevent puncturing in the bag. Use a heavy kitchen utensil like a rolling pin or tenderizing mallet to crush the cones inside the bag.)
   
   2. Mix crushed sugar cones and ½ cup melted butter in small bowl. (Mix until all of the Cones are thoroughly coated in the melted butter and a coarse paste is formed. It is ok to add more butter as needed, but do not make the mixture runny. The mixture should be about the constancy of chunky peanut butter.)
   
   3. Pour sugar cone butter mixture into the 10 in. spring form pan and spread until the bottom of the pan is coated. (Press firmly on the mixture to pack and fill any holes or gaps in the crust.)
   
   4. Place spring form pan in the oven on the middle rack for 10 min.
   
   5. Remove spring form pan from oven and set aside to cool.

3. The filling:
   This is where the things can get a little tricky. Follow the instructions very closely. Don't be afraid to over mix, there is no such thing. remember that scraping the bowl is the most important step in the whole process.
   
   1. In a large bowl gently beat cream cheese until smooth. (Make sure you scrape the sides of the bowl regularly to avoid sticking.)
   
   2. Gradually add the pinch of salt, 1 ¾ cups of sugar, and 3 tablespoons flour. (Beat until well combined; be sure to scrape down the sides of the bowl.)
   
   3. In a second smaller bowl gently beat the vanilla, 5 eggs, and 2 yolks. (You can mix these quickly and effectively using a fork.)
   
   4. Gradually add egg mixture to cream cheese mixture (mix until fully combined and smooth. Make sure you scrape the sides.)
   
   5. Combine heavy cream with cream cheese mixture. (Mix gently until blended.)
   
   6. Pour filling over the crust in the 10 inch spring form pan. (Gently shake pan to settle mixture.)
   
   7. Using a spatula or flat knife, gently smooth the surface of the filling using an “S” shape pattern. (This removes air bubbles and helps prevent cracking.)
   
   8. Wait 5 minutes and repeat step 7.

4. Baking:
   This is where most people falter when making cheesecake. You have to be patient, it's a virtue
   
   1. Place pan on the middle rack and close oven door.
   
   2. After 10 minutes. Turn oven temp down to 200 degrees. (Very important that you remember this step or your cheese cake will burn.)
   
   3. Bake at 200 degrees for 1 hour.
   
   4. After an hour turn off the oven. DO NOT OPEN OVEN DOOR! Your oven is a perfect humid environment for the cheesecake to set in, if you open the door you will loose the temp and humidity needed to prevent cracking.
   
   5. After an hour remove the cheesecake from the oven. Leave the spring form pan in place. No peeking! cover the cheesecake with plastic wrap and Place the cheesecake in the refrigerator to chill over night. (Yes, over night! Sorry, but perfection takes time.)
   
   Enjoy your New York style Cheesecake!

Tips & Warnings

• You can use any cookie you like for the crust including gram crackers or Oreos.
• when I say "don't" it means "don't"! Cheesecake is touchy you have to give it space.