Homemade New York Cheesecake

I love cheesecake or you can called me the cheesecakeholic ^^ My husband love cheesecake from some restaurant and he love the taste of it. He did not know what was the ingredients to make that cheesecake but by eating that cheesecake, he guess what that should be use for the ingredients. He had been trying to make the same taste of the cheesecake from that restaurant. However, we got the taste really close but I think there is still something missing.  Since then, I have been adjusting the recipes for more than 100 times to find this cheesecake recipe. I have been trying in the wrong and right ways. How to bake is the most difficult because if I bake too high temperature, it became crack or bake at low temperature, it become uncooked. To found the perfect recipe took me almost 3 years, I hope you enjoy my homemade cheesecake!

Makes for 10 to 12 Slices

Ingredients for Crust:

• 1 cup of Unsalted or Less Salt Crackers, crushed (crushed or you can use “Graham Cracker Crumbs”)
• 2 tablespoons of Brown Sugar
• 1/2 teaspoon of Cinnamon Powder
• 3 tablespoons of Unsalted Butter (melted)

Preparation:

Preheat oven for 350 ℉

1. Crush crackers with brown sugar and cinnamon powder in a food processor until they corporate and look ground. Then put in a clean mixing bowl (small bowl).
2. Add melted butter into the bowl and mix well.
3. Spray the baking pan with vegetable oil or you can use the butter as well.
4. Add the mixed crust on the baking pan and press them all over the pan.
5. Bake for about 7 – 8 minutes until golden brown. Then take it out from the oven and let it cool for about 5 minutes before pour the filling.
   

Ingredients for Cheesecake Filling:

• 4 packs (8 oz.) of Organic Cream Cheese
• 4 large Eggs
• 1 and 1/2 cups of Fined Sugar
• 1/2 teaspoon of Pure Vanilla Extract
• 2 tablespoons of Amaretto or Almond Liqueur (I use “Disaronno Amaretto Liqueur, it’s optional)
• 2 tablespoons of Cornstarch
• 1 cup or 8 oz. of Organic Sour Cream
  

Preparation

I use a hand mixer, big size bakery mixing bowl, and 10 inches baking pan for cheesecake.

Preheat oven for 350 ℉

1. Beat cream cheeses in the large mixing bowl until cream cheese look creamy.
2. Add sugar and mix well until corporate. (at this process, the cream will get a bit more shinny). Beat for about 60 second (or 1 minutes).
3. Add egg one at a time and beat until the egg corporate with the cream (at this process you don’t need to beat too much because if you beat too much the egg will make the cheesecake rise which we don’t need the cheesecake to rise while cooking).
4. Add the left of ingredients; vanilla extract, Amaretto, sour cream, and cornstarch, then mix by hand spatula until they all corporate and looks creamy.
5. Pour the filling into the baking pan oven the baked crust and bake for 1 hour and 30 minutes or until the surface look a bit light golden brown (use a toothpick check at the middle of the cheesecake, if it come out clear, it means inside cooked).
6. Let the cheesecake cool completely before put in the refrigerator over the night before serve.