{"id":4317,"date":"2019-07-15T23:37:46","date_gmt":"2019-07-15T23:37:46","guid":{"rendered":"https:\/\/lincon.com\/site\/?p=4317"},"modified":"2026-02-03T20:14:01","modified_gmt":"2026-02-03T20:14:01","slug":"slow-baked-new-york-cheesecake","status":"publish","type":"post","link":"https:\/\/lincon.com\/site\/slow-baked-new-york-cheesecake\/","title":{"rendered":"Slow-Baked New York Cheesecake"},"content":{"rendered":"<div id=\"linco-1003032700\" class=\"linco-before-content linco-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-7218081052625257\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-7218081052625257\" \ndata-ad-slot=\"2982622224\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><br style=\"clear: both; display: block; float: none;\"\/><div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4317?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4317?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Print<\/span><\/a><\/div>\n<p>This\n dense, creamy New York cheesecake is easy to make and turns out \nperfectly every time! No air bubbles, no excess browning &#8212; just the \nbest cheesecake ever!\nYield:&nbsp;<\/p>\n\n\n\n<p>16 servings\nIngredients:&nbsp;<\/p>\n\n\n\n<p>Crust Ingredients:<\/p>\n\n\n\n<p>1 1\/4 cups graham cracker crumbs*<br>3 tablespoons sugar<br>4 tablespoons butter<\/p>\n\n\n\n<p>Filling Ingredients:<\/p>\n\n\n\n<p>3 pounds (48 ounces) softened cream cheese**<br>1 3\/4 cups granulated sugar<br>4 whole eggs<br>4 egg yolks<br>1 tablespoon vanilla extract<br>1\/2 cup heavy cream\nInstructions:&nbsp;<\/p>\n\n\n\n<p>1.\n To prepare crust, mix crust ingredients in a bowl. Press mixture firmly\n in the bottom of a lightly-greased 10-inch springform pan. Bake crust \nfor 6-8 minutes at 325 degrees. Set aside to cool.<\/p>\n\n\n\n<p>2. In a large mixing bowl, mix the softened cream cheese with the 1 \n3\/4 cups sugar by hand or on LOW with an electric mixer, until \nwell-mixed.<\/p>\n\n\n\n<p>3. Add the eggs, a couple at a time, stirring by hand to combine. \nStir in the vanilla and then gently stir in the cream. You should have a\n nice smooth batter.<\/p>\n\n\n\n<p>4. Pour batter over the prepared cooled crust. Preheat oven to 250 degrees. <\/p>\n\n\n\n<p>If using a CheesecakeMoat, fill outer ring of CheesecakeMoat  half way with room-temperature water, and place springform pan with  cheesecake batter in the inner circle of the CheesecakeMoat. <\/p>\n\n\n\n<p>If you don&#8217;t have a CheesecakeMoat,  I recommend using a 9&#215;13-inch dish of water placed on the shelf below  the cheesecake (with cheesecake on shelf above, NOT in the 9&#215;13) or else  a traditional water bath.<\/p>\n\n\n\n<p><br><em>Cheesecake batter and CheesecakeMoat, ready to go in the oven<\/em><\/p>\n\n\n\n<p>5. Bake cheesecake at 250 degrees for about 3 hours. The top of the \ncheesecake should feel firm to a soft touch, and be only lightly \nbrowned.<\/p>\n\n\n\n<p>6. Remove cheesecake from oven and allow to cool in pan. Refrigerate overnight, or for at least 8 hours. Cut with dental floss  or a sharp thin knife (wash knife between each cut). Serve plain, or  with your favorite cheesecake topping (strawberries, cherries, whipped  cream, lemon glaze, etc.).<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"425\" height=\"319\" src=\"https:\/\/lincon.com\/site\/wp-content\/uploads\/newyorkcheesecake425a.jpg\" alt=\"\" class=\"wp-image-4318\" srcset=\"https:\/\/lincon.com\/site\/wp-content\/uploads\/newyorkcheesecake425a.jpg 425w, https:\/\/lincon.com\/site\/wp-content\/uploads\/newyorkcheesecake425a-300x225.jpg 300w\" sizes=\"auto, (max-width: 425px) 100vw, 425px\" \/><figcaption>Slow-Baked New York Cheesecake<\/figcaption><\/figure><\/div>\n\n\n\n<p>This recipe is from Tammy&#8217;s Recipes.<\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4317?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4317?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Print<\/span><\/a><\/div><a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Facebook\" href=\"https:\/\/www.facebook.com\/facebook\" style=\"font-size: 0px;width:48px;height:48px;margin:0;margin-bottom:5px;margin-right:5px\"><img 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dense, creamy New York cheesecake is easy to make and turns out perfectly every time! No air bubbles, no excess browning &#8212; just the best cheesecake ever! Yield:&nbsp; 16 servings Ingredients:&nbsp; Crust Ingredients: 1 1\/4 cups graham cracker crumbs*3 tablespoons sugar4 tablespoons butter Filling Ingredients: 3 pounds (48&#8230; <a href=\"https:\/\/lincon.com\/site\/slow-baked-new-york-cheesecake\/\">Read more &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":4318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[78,6,25,24],"tags":[],"class_list":["post-4317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-dessert","category-snacks","category-tammys-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Slow-Baked New York Cheesecake - LincOn.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lincon.com\/site\/slow-baked-new-york-cheesecake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slow-Baked New York Cheesecake - LincOn.com\" \/>\n<meta property=\"og:description\" content=\"This dense, creamy New York cheesecake is easy to make and turns out perfectly every time! No air bubbles, no excess browning &#8212; just the best cheesecake ever! Yield:&nbsp; 16 servings Ingredients:&nbsp; Crust Ingredients: 1 1\/4 cups graham cracker crumbs*3 tablespoons sugar4 tablespoons butter Filling Ingredients: 3 pounds (48... 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No air bubbles, no excess browning &#8212; just the best cheesecake ever! Yield:&nbsp; 16 servings Ingredients:&nbsp; Crust Ingredients: 1 1\/4 cups graham cracker crumbs*3 tablespoons sugar4 tablespoons butter Filling Ingredients: 3 pounds (48... 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