Classic New York Baked Cheesecake Chanelle Shephard Copy Me That Preheat the oven to 350 degrees f (175 degrees c). fill a large, round, disposable aluminum pan with about 1 2 inch of water to create a water bath. combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. mix until well combined and spread evenly in a 9 inch springform pan. press down firmly on crumbs with a small, flat. Transfer the crust mix into a parchment paper lined 7 inches round springform pan and press it down evenly and firmly. set aside. in a separate bowl, beat cream cheese until smooth for 30 seconds. scrape the sides of the bowl, add the sugar, flour, salt, lemon zest, and lemon juice and beat again for 20 seconds.
Classic New York Baked Cheesecake Bake Play Smile Remove the pan from the oven and set aside. reduce the oven temperature to 325°f. set a kettle of water to boil. make the batter: in the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Step 4 bake low and slow. put the cheesecake tin onto a flat baking tray (to catch any drips or spills) and place into a low oven set to 140 degrees celsius (fan forced) or 160 degrees celsius (conventional). bake for 1 ¼ hours. do not open the door at any stage as this will cause the cheesecake to crack and sink. Beat the cream cheese. in an electric mixer fitted with the paddle attachment or using a handheld mixture, beat the cream cheese on medium speed until creamy, about 1 2 minutes, using a rubber spatula to scrape down the sides. mix in the sugar. add the sugar and combine completely. then add the cornstarch. Prepare a water bath. choose a roasting pan that fits in the 9 inch springform pan. place the roasting pan in the oven, then place the cheesecake pan in the middle of it. carefully pour boiling water into the space around the cheesecake until the water level is 1 inch deep. bake for 55 60 minutes.
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