想找New York Cheese Cake的做法和食譜(要英文版本食譜)

Ingredients
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For crust:
1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted (plus additional butter for pan)
1 t. cinnamon
Pinch of salt (if using unsalted butter)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 large eggs
3/4 cup heavy whipping cream
Directions
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Preheat the oven to 350
Generously butter a 9-inch spring form pan.
Melt Butter. Mix in remaining crust ingredients and press into pan, slightly coming up sides.
Make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the heavy cream. Turn mixer to low and mix eggs only until completely blended. Be careful not to over mix the batter -- overmixing may cause the cheesecake to crack.
Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Turn off oven and allow cake to sit for 1 hour.
Cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.