simple new york style cheesecake
here's fluffy, light, and perfect cheesecake, done the new york way . plan ahead for this one for best results, this cheesecake needs at least 6 hours to chill after baking . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
butter, honey graham crackers, light brown sugar, cinnamon, salt, unsalted butter, brick style cream cheese, granulated sugar, sour cream, vanilla extract, salt, eggs
- butter
 - 8.0 ounce honey graham crackers
 - 0.2 cup light brown sugar
 - 0.2 teaspoon cinnamon
 - 0.1 teaspoon salt
 - 0.5 cup unsalted butter
 - 2.0 pound brick style cream cheese
 - 1.1 cup granulated sugar
 - 0.5 cup sour cream
 - 1.0 tablespoon vanilla extract
 - 0.1 teaspoon salt
 - 4.0 eggs

- preheat the oven to 400degf.
 - lightly grease the sides of a 9 inch spring form pan with softened butter.
 - cut a circle of parchment paper to fit the bottom of the pan.
 - lay the circle on the bottom of the spring form pan.
 - create four sheets of aluminum foil approximately 18 inches long each.
 - lay one sheet of foil over another to create a cross.
 - make another foil cross with the remaining two sheets, and position it at an angle over the first cross, creating a jagged circle.
 - place the spring form pan in the center of the foil circle.
 - pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan.
 - pack the foil closely against the sides of the pan.
 - place the graham crackers in the bowl of a food processor or high powered blender.
 - pulse into fine crumbs.
 - add the brown sugar, cinnamon, and salt to the graham cracker crumbs.
 - pulse the mixture a few more times to combine.
 - transfer the crumb mixture to a mixing bowl.
 - place the butter in a microwave safe bowl.
 - microwave on high until melted, 45 60 seconds.
 - pour the melted butter over the graham cracker crumbs.
 - use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.
 - carefully turn the graham cracker crumb mixture into the spring form pan.
 - using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.
 - bake the crust on the middle rack of oven until the edges just begin to brown, 9 11 minutes.
 - when the crust is done, remove from the oven and set aside to cool.
 - reduce the oven temperature to 350degf.
 - place the cream cheese and sugar into a stand mixer bowl or large bowl.
 - beat with on medium high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
 - add the sour cream, vanilla extract, and salt to the bowl.
 - continue to beat on medium high speed until the sour cream is fully incorporated into the cream cheese, 1 2 minutes.
 - use a rubber spatula to scrape down the sides of the bowl.
 - add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain.
 - the batter should be ivory colored and the consistency of yogurt.
 - pour the batter into the cooled graham cracker crust.
 - lightly tap the spring form pan on a counter top 4 5 times to release any air bubbles.
 - place the spring form pan inside a large roasting pan.
 - carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.
 - bake the cheesecake on middle rack of oven until the edges are firm, and the center is still slightly wobbly when shaken, 75 90 minutes.
 - do not open the oven door while it bakes.
 - check to see that the cheesecake is done.
 - add time as needed, and when done, turn off the oven and crack the door open 1 2 inches.
 - allow the cheesecake to rest in the oven for 1 hour.
 - refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.
 - to unmold the cheesecake, carefully run a butter knife around the inside edges of the pan.
 - undo the clasp and slowly remove the sides in an upward motion.
 - slice and serve.
 - leftover cheesecake can be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.
 - .

### Human: Generate cooking recipes. Include ingredients:
- butter
- 8.0 ounce honey graham crackers
- 0.2 cup light brown sugar
- 0.2 teaspoon cinnamon
- 0.1 teaspoon salt
- 0.5 cup unsalted butter
- 2.0 pound brick style cream cheese
- 1.1 cup granulated sugar
- 0.5 cup sour cream
- 1.0 tablespoon vanilla extract
- 0.1 teaspoon salt
- 4.0 eggs

 ### Assistant: The ingredients you'll need are:
- butter
- 8.0 ounce honey graham crackers
- 0.2 cup light brown sugar
- 0.2 teaspoon cinnamon
- 0.1 teaspoon salt
- 0.5 cup unsalted butter
- 2.0 pound brick style cream cheese
- 1.1 cup granulated sugar
- 0.5 cup sour cream
- 1.0 tablespoon vanilla extract
- 0.1 teaspoon salt
- 4.0 eggs


You can follows these steps to make the recipe:
- preheat the oven to 400degf.
- lightly grease the sides of a 9 inch spring form pan with softened butter.
- cut a circle of parchment paper to fit the bottom of the pan.
- lay the circle on the bottom of the spring form pan.
- create four sheets of aluminum foil approximately 18 inches long each.
- lay one sheet of foil over another to create a cross.
- make another foil cross with the remaining two sheets, and position it at an angle over the first cross, creating a jagged circle.
- place the spring form pan in the center of the foil circle.
- pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan.
- pack the foil closely against the sides of the pan.
- place the graham crackers in the bowl of a food processor or high powered blender.
- pulse into fine crumbs.
- add the brown sugar, cinnamon, and salt to the graham cracker crumbs.
- pulse the mixture a few more times to combine.
- transfer the crumb mixture to a mixing bowl.
- place the butter in a microwave safe bowl.
- microwave on high until melted, 45 60 seconds.
- pour the melted butter over the graham cracker crumbs.
- use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.
- carefully turn the graham cracker crumb mixture into the spring form pan.
- using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.
- bake the crust on the middle rack of oven until the edges just begin to brown, 9 11 minutes.
- when the crust is done, remove from the oven and set aside to cool.
- reduce the oven temperature to 350degf.
- place the cream cheese and sugar into a stand mixer bowl or large bowl.
- beat with on medium high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
- add the sour cream, vanilla extract, and salt to the bowl.
- continue to beat on medium high speed until the sour cream is fully incorporated into the cream cheese, 1 2 minutes.
- use a rubber spatula to scrape down the sides of the bowl.
- add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain.
- the batter should be ivory colored and the consistency of yogurt.
- pour the batter into the cooled graham cracker crust.
- lightly tap the spring form pan on a counter top 4 5 times to release any air bubbles.
- place the spring form pan inside a large roasting pan.
- carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.
- bake the cheesecake on middle rack of oven until the edges are firm, and the center is still slightly wobbly when shaken, 75 90 minutes.
- do not open the oven door while it bakes.
- check to see that the cheesecake is done.
- add time as needed, and when done, turn off the oven and crack the door open 1 2 inches.
- allow the cheesecake to rest in the oven for 1 hour.
- refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.
- to unmold the cheesecake, carefully run a butter knife around the inside edges of the pan.
- undo the clasp and slowly remove the sides in an upward motion.
- slice and serve.
- leftover cheesecake can be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.
- .

