NEW YORK STYLE CHEESECAKE RECIPES FROM SCRATCH RECIPES

Steps:

• In a mixing bowl,  mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
• Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
• In another mixing bowl, add cream cheese and whip until smooth.
• Add eggs, egg yolks, vanilla extract and mix until combined. 
• Add sugar, flour and mix until well-blended. 
• Add heavy cream and mix until mixture is smooth and creamy.  
• Pour mixture in the prepared springform pan. 
• Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F. 
• Bake the cheesecake for 3 hours. 
• At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.  
• At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
• While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy. 
• Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.