This is Beth of cooking and crafting, and today we are going to be making New York style cheesecake U two's best for creative things.

It's cooking and crap Sting.

Today we are going to be making a New York style cheesecake.

And the first thing you want to do is preacher up into 350 degrees, which is what I have already done.

And then I have my springform pan here that I am going to spray with cooking spray in just a second.

And then we're gonna suck up to the side and create our crust.

So let's just go ahead, dig that out.

I still everything out, fixed everything for that already.

So this is 3/4 cup of, um, Graham cracker crumbs, and this is three tablespoons of challenge butter, and we're gonna mix that together.

We're gonna put that crust right into the freeform all over the very bottom and up inside as much as all right.

So I have one cup of granulated sugar and two tablespoons of corn starch that I'm going to mix together here and in this bowl.

Put this.

I went ahead and took care of that commence full here.

I have not won, not to Mach three.

Not for what?

Five Lots of cream cheese.

So that is two and 1/2 pounds of challenge cream cheese here.

And what we're gonna do is we are going to go ahead on DDE at the sugar and the corn starch into this pole here and a medium speed.

We are going to blend it until it is nice and smooth.

All right, so now that we have that in there, we have two large eggs and we are going to add one tablespoon of vanilla.

Martha Stewart likes to say the best quality vanilla that you can get.

So I use 100% vanilla vanilla from Costco.

We're gonna mix this until it comes together.

All right?

So I added that just until it came together.

And what we're gonna do now is we are going to add half a cup of whipping cream.

One of the things I've had issues with in the past is buying a big old thing of whipping cream and all the rest of it goes bad before I can use all of it.

And you know what I found it.

Um, Trader Joe's when I went to the mainland.

Waas shelf stable whipping cream.

No fix.

Gonna.

There we go.

Okay.

I just had to have it focus.

Anyway, you can start at room temperature until you're ready to open it and then just refrigerate for six hours prior to whipping and then refrigerate any product remaining.

And that's awesome.

So this works perfectly for me.

I used half a cup, and there's probably another fourth cup in there, I think, and once again, we're gonna put this on low, and we're gonna mix it on Lee until it just comes together.

We don't want to over beat this.

We are now going to pour this batter into the prepared crossed here and then into that 300 50 degree oven.

We're gonna cook this for, um bake it for 55 to 60 minutes more until it the edges are likely.

Balance on the center still jiggles because it will continue to bake after it comes out of your oven.

It was nice, thick, beautiful.

I just love of this challenge.

Cream cheese.

It's so smooth and creamy and beautiful.

All right.

Now, this is just a New York style.

It is not in New York.

She's cake witch believe.

Uses a lot more eggs and, um, working.

So I just want to see if I can get a couple of bubbles out of there.

Now.

We're gonna put that into the stew in the oven Will be back.

Oh, my God.

Look at how beautiful it is on the inside is still a little jiggly, so it will continue to bait.

Looks like that cool.