PIES AND TACOS
This classic New York Cheesecake is a creamy, decadent dessert.
Firstly, we’ll make the Graham Cracker crust. Place the graham crackers in a food processor and process until fine crumbs form. Transfer the crumbs to a bowl and mix in the brown sugar. Next, combine the mixture with the melted butter.
Now, the Cheesecake Batter! Beat the cream cheese until it becomes creamy. Add sugar to the bowl and beat. Then, add the sour cream and mix until well combined, scraping the bowl as needed.
Add the eggs one at a time, mixing until each is incorporated before adding the next. Finally, add the vanilla extract and salt, and mix briefly. Pour the cheesecake batter over the baked and cooled crust.
Let’s prepare our pan now. Wrap the bottom of the pan with a few layers of aluminum foil to prevent water from leaking in. Place the pan in a larger roasting pan and add hot water to create a water bath, which helps prevent the cheesecake from cracking.
Bake the cheesecake in the 325ºF preheated oven for 60 to 75 minutes. The cheesecake should jiggle slightly in the center but look set around the edges.
Now, the best part; let’s decorate! I just dusted with powdered sugar and fresh raspberries. You can enhance your cheesecake even more with a variety of toppings such as strawberry sauce
This cheesecake boasts a buttery graham cracker crust and a rich, velvety filling.