New-York-Style Cheesecake
This is a huge fukin' cake, so if you're by yourself I do not recommend making as much as I have in the recipe. Even if you make just a quarter of it, it'll last you for a good while. That said, here's the recipe.
Ingredients
* 24cm Diameter Cake Form
* 125g Graham Crackers or Butter Crackers
* 50g Sugar
* 80g Butter
* 6 Eggs
* 300g Sugar
* 900g Cream cheese
* 250ml Sour cream
* 250ml Cream
* 1 Lemon
* 1 Tablespoon of Vanilla Extract
* 2 (heaped) Tablespoons of Flour
Steps
This recipe will take you a long time to complete, but most of the time is spent waiting. So make sure you got your day free or you won't be able to make this.
Crunch the crackers into a fine-ish powder. You can either beat it or use a mixer of sorts. Just make sure there's no big pieces left.
Heat up the butter to make it fluid.
Mix the butter with the 50g of sugar and the crackers powder to get a paste-ish thing.
Assemble the cake form and spread the mix over the bottom. Make sure everything is covered nicely, and press the mix down with a spatula so that it's nicely dense. If it isn't dense enough you might get a leak, and that's no good.
Put the cake form into the fridge while you do the rest.
Milk the lemon for its delicious lemon juice.
Get a nice, big bowl and put the eggs, sugar, cream cheese, sour cream, cream, lemon juice, vanilla extract, and flour into it.
Now mix it, very gently. Don't use a mixer at first and just stir it a bit until the cream cheese has dissolved a bit. After that you can use a mixer, but make sure to only use it on its lowest setting. Only mix it until it's a smooth cream, and don't mix it too long either. This is very important, as too many bubbles in the cream will wreck your cake and may cause it to overflow while baking.
Get the cake form out of the fridge and very gently pour the cream into it. Be *very* gentle here, as you might otherwise rip holes into the cake bottom. I recommend using a ladle to pour parts of it into it one by one.
Let it rest for 5-10 minutes while you wait for your oven to heat up to 220°C.
Put the cake into the oven (watch out, it's heavy) and bake it at 220°C for 15 minutes.
Reduce the heat to 135°C and wait let it bake for 1 hour.
Turn off your oven, but don't open the door! Let the gently cool down and rest in there for about 2 hours.
Get the cake out of your oven and put it into the fridge where it has to rest for about 8 hours.
Enjoy a delicious cheesecake! Make sure to only cut very small slices of it, as you'll be surprised how heavy and filling it is.
If your cheesecake gets huge ridges and cracks, you might also want to consider baking it in a water bath to make sure there isn't too big of a temperature difference in the oven.