Classic New York-Style Cheesecake

Ingredients and Weight:

• 250g Cream cheese (full-fat)
• 125g Sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 1 tsp Lemon juice
• 1 tsp Cornstarch
• 1 cup Graham crackers (crushed) for crust
• 50g Butter (for crust)

Preparation Time:

• Preparation Time: 2 hours (includes chilling time)
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the crust: Mix the crushed Graham crackers with melted butter and press into the bottom of a springform pan. Set aside.
2. In a large bowl, beat the cream cheese until smooth. Add sugar and mix well.
3. Add eggs, one at a time, mixing after each addition.
4. Stir in vanilla extract, lemon juice, and cornstarch.
5. Pour the mixture into the prepared crust.
6. Place in a preheated oven and bake for 45 minutes, or until the center is almost set.
7. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutritional Information: (Please note that the nutritional information may vary slightly based on the exact ingredients used.)

• Calories: Approx. 400 per slice (based on a 9-inch cheesecake)
• Fat: 28g
• Carbohydrates: 42g
• Protein: 12g

Dish Characteristics:

• Smooth and creamy texture
• Rich and sweet taste
• Dense and firm in texture, yet slightly creamy in the center
• The crust is crispy and adds a contrasting flavor to the rich cheesecake filling.

User Comments:

1. "This is an excellent recipe! The cheesecake was so creamy and delicious." - John Doe, New York City, USA.
2. "I've been looking for a good cheesecake recipe for years, and this one hit the spot." - Jane Smith, Los Angeles, USA.
3. "The crust was perfect - crispy and not too sweet. The cheesecake filling was smooth and rich." - Michael Johnson, Chicago, USA.

Special Precautions and Tips:

• Use full-fat cream cheese for best results. Low-fat cream cheese may result in a different texture and taste.
• Be sure to bake the cheesecake until the center is almost set to prevent overcooking and ensure a creamy texture.
• Let the cheesecake cool completely before refrigerating to avoid condensation on the surface.