Classic New York Cheesecake

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This New York cheesecake is extra creamy, rich, and smooth with a classic topping of cherries. I used canned ones because real cherries are so expensive this time of the year. It’s been baked with a waterbath to create the creamy texture. This isn’t my recipe, so you can find it here on the kitchn.com

It’s a lovely website which explains all the individual components and ingredients and how they contribute to the texture, taste, and structure of the cake. Definitely  a must-read!

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I would like it a little bit firmer, so I probably won’t use the water bath in the future. But to each his own 🙂

For those who don’t know what a water bath is, it’s simple a tray filled with water which you then place your uncooked cheesecake into. It allows the cheesecake to bake evenly due to the even temperature it helps to distribute around it, and also helps to prevent cracks from forming. I don’t really mind the cracks, because they’re going to be covered by the toppings anyway #lazybaker95IMG_20150629_170344With a basic cheesecake recipe, you can create your own versions and flavors. But there are a few things you should remember when baking a cheesecake.

1. Baking. The cheesecake is baked when the outer 2-3 inches of the cheesecake are firm, but the middle still wobbles like jelly. Anything more and it will be over-baked.

2. Cooling. It takes a really long time to make. You’ll have to let the cheesecake cool in the oven with the door slightly open so that the cheesecake won’t shrink so fast and crack. In addition, after it cools completely, you’ll have to store it in the fridge for a minimum of 4 hours up to overnight uncovered. SO if you want to bake a cheesecake, make sure to do it the day before serving.

But I assure you, it is worth all the time in the world 🙂 Have fun baking!

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