Category: Cuisine

Slow Cooker Turkey Bone Stock

Slow Cooker Turkey Bone Stock is the perfect use for your leftover roasted turkey bones from the holidays. Put them in the slow cooker, add a couple of vegetables & water. That’s it, you’ll have homemade turkey bone stock. Simple and savory flavor that is far superior to store bought broth, when made using the slow cooker. With some ingredients (not including filtered water) you can have delicious homemade stock ready for use as you prepare for your next food adventure. Follow this recipe and you should end up with 12-16 cups of authentic clear stock that will elevate the freshness of your next dish. 

If you want to make a truly home cooked dish leave the cans and cartons of broth on the shelf at the store. Start your next broth based meal with no artificial preservatives and less salt. When you consider the number of cups as compared to the cost of the fancy carton you end up saving dollars and having more broth. If you are using cubes, cans or cartons of broth; please give this a try and step up your homecoming game. Watch the video, read the instructions and you will never (under normal circumstances) plan to use factory made broth again. 

When you don’t have time to stew or simmer a whole chicken and don’t want to be in the kitchen for hours, this recipe is for you. You’ll get clear fresh stock with minimal effort in the most efficient and timely manor possible (need I say more?). You can refrigerate the stock for up to a week or freeze up to 3 months. 

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Place roasted turkey bones in the slow cooker.

Add the rest of the ingredients. Optional: add turkey neck, giblets, thyme, bay leaves or parsley. Fill with water, leaving at least ½” room on top. 

Cook on low for 18-24 hours.

Discard the bones and vegetables. Place a mesh/strainer on top of a mixing bowl. Pour the liquid through a fine strainer or you can scoop out the grease that is floating around the top.

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Slow Cooker Turkey Bone Stock

Use your leftover roasted turkey bones from the holidays. Put them in the slow cooker, add a couple of vegetables & water. That's it, you'll have homemade turkey bone stock.
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Prep Time 5 minutes
Cook Time 18 hours
Total Time 18 hours 5 minutes
Course Holiday
Cuisine American
Servings 12 cups
Calories

Equipment

Ingredients
  

  • 12-15 lbs turkey bones
  • 1 large onion cut in quarters
  • 2 celery stem cut in half
  • 2 carrots peeled & cut in half
  • 2 garlic cloves
  • 2 tsp whole peppercorn
  • water

Instructions
 

  • Place roasted turkey bones in the slow cooker. Add the rest of the ingredients. Optional: add turkey neck, giblets, thyme, bay leaves or parsley.
  • Fill with water, leaving at least ½" room on top.
  • Cook on low for 18-24 hours.
  • Discard the bones and vegetables. Place a mesh/strainer on top of a mixing bowl. Pour the liquid through a fine strainer or you can scoop out the grease that is floating around the top.

Refrigerate up to 5 days or freeze up to 6 months.

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    Slow Cooker Brisket

    Slow Cooker Brisket is an easy way to prepare a challenging cut of beef. It can be difficult to master how to produce tender and juicy brisket. This recipe was developed after several attempts and I believe you willl not be disappointed in how delicious the Beef Brisket method of preparation is. The brisket will be so tender you can separate it using a fork. Urban BBQ has found a new way to get an old recipe to the table. This recipe is perfect for beginners, homemakers that don’t want to get all smokey and anyone that loves to eat flavorful tender beef.

    Simply watch the video and follow the instructions below to serve up a comforting old fashioned beef brisket tonight. Let the Slow Cooker work its magic and enjoy a juicy tender serving of this delicious brisket. Feel free to get creative with the sauce, my husband like to add a bit of his favorite Kentucky Mash and apple cider to this recipe when he makes it at home. Share this or any of my recipes form the eatfoodlicious catalogue. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    In a bowl: combine all the dry rub ingredients together and mix.

    Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step. Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It’s going to be a very thick coat of the seasoning). 

    Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs. 

    Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil. 

    Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens.

    Coat with BBQ sauce.

    Slice the brisket. Plate the brisket and cover with BBQ sauce.

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    Slow Cooker Brisket

    Slow Cooker Brisket is tender and delicious in this simple to follow (dump and go) recipe.
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    Prep Time 20 minutes
    Cook Time 9 hours
    Total Time 9 hours 20 minutes
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Equipment

    Ingredients
      

    Dry Rub

    • 1 tbsp brown sugar
    • 1 tsp smoke paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp mustard powder
    • 1 tsp salt
    • 1 tsp ground cumin
    • ½ tsp black pepper

    BBQ Sauce

    • 1 ½ cups ketchup
    • ½ cup apple cider vinegar
    • ¼ cup brown sugar
    • 2 tbsp Worcestershire sauce
    • 2 tsp liquid smoke
    • 2 tsp mustard powder
    • 1 tsp onion powder
    • 1 tsp smoke paprika
    • ¼ tsp black pepper
    • ¼ tsp ground cayenne pepper

    Meat

    • 3.5 – 4 lbs brisket (flat or point)

    Instructions
     

    • In a bowl: combine all the dry rub ingredients together and mix.
    • In the slow cooker: Combine all the BBQ sauce ingredients together and mix. Optional: favorite store bought BBQ sauce can replace in this step.
    • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It's going to be a very thick coat of the seasoning).
    • Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs.
    • Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil.
    • Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens. Coat the brisket with BBQ sauce. Broil in the oven on high for 4-5 minutes. Slice the brisket.

    Serve & enjoy!

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      Soft Gingerbread Cookies

      A warm batch of Soft Gingerbread Cookies are fragrant, rich and tasty. I love cookies like this with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

      Watch the video and follow the instructions below to have a warm batch of these Soft Gingerbread Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.

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      In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth. 

      Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.

      Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough.

      Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 

      Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.

      Optional: sprinkle with powdered sugar on top of the cookies.

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      Soft Gingerbread Cookies

      Soft Gingerbread Cookies in this simple to follow easy to bake classically delicious seasonal recipe.
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      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Baked Goods, Dessert, Holiday Cookie
      Cuisine American
      Servings 24 cookies
      Calories

      Ingredients
        

      • 1 ½ cups all-purpose flour
      • ¾ cup dark brown sugar
      • ½ cup unsalted butter softened (room temperature)
      • 3 tbsp molasses Grandma's Brand; do not use blackstrap
      • 1 tsp vanilla extract
      • 1 tsp ground cinnamon
      • 1 tsp ground ginger
      • ½ tsp salt
      • ½ tsp baking soda
      • ¼ tsp ground cloves
      • 1 large egg room temperature
      • powdered sugar

      Instructions
       

      • In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth.
      • Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
      • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
      • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 
      • Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.
      • Optional: sprinkle with powdered sugar on top of the cookies.

      Enjoy!

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        The Best Texas Brisket Chili

        Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

        Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.

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        Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.

        In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.

        Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth. 

        Prepare

        • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

        Cook

        Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.

        Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. 

        Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. 

        Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.

        Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies

        Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 

        Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

        Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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        Texas Brisket Chili

        Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
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        Prep Time 20 minutes
        Cook Time 3 hours 20 minutes
        Total Time 3 hours 40 minutes
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Ingredients
          

        • 4.5 – 5 lbs brisket (flat or point)
        • 24 oz Mexican beer Cerveza
        • 20 oz fire roasted diced tomatoes with green chilies
        • 2 tsp salt
        • 1 tsp pepper
        • 1 large onion
        • 3 bay leaves
        • 6 bacons
        • 2 tbsp butter

        Mixture

        • 6 dried ancho (mild heat) or guajillo (medium heat) chiles
        • 5 garlic cloves
        • 2 cups water
        • 2 tbsp chili powder
        • 1 tbsp spanish paprika
        • 2 tsp ground cumin
        • 2 tsp Mexican oregano
        • 2 tsp ground coriander
        • 1 tsp salt

        Instructions
         

        Pepper Mixture

        • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
        • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.

        Prepare

        • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

        Cook

        • Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
        • Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 
        • Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
        • Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

        Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

          Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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            Cranberry Christmas Sheet Cake

            Simply delicious Cranberry Christmas Sheet Cake is moist rich and filled with tasty tart cranberries that are perfect for a get together, family gathering or on any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

            Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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            In a large bowl: combine the unsalted butter and sugar then beat.

            Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. 

            Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

            Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). 

            Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan. 

            Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

            Garnish with powdered sugar. Serve & enjoy!

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            Cranberry Christmas Sheet Cake

            Cranberry Christmas Sheet Cake is absolutely delicious with festive holiday appeal in this easy to follow recipe.
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            Prep Time 10 minutes
            Cook Time 45 minutes
            Total Time 55 minutes
            Course Baked Goods, Dessert
            Cuisine American
            Servings 12
            Calories

            Equipment

            • 9" x 13" Sheet Pan

            Ingredients
              

            • 2 cups all-purpose flour
            • 2 cups granulated sugar
            • 1 cup unsalted butter softened
            • 1 cup whole milk warm
            • 2 tsp baking powder
            • 1 tsp vanilla extract
            • 1 tsp salt
            • 12 oz fresh or frozen cranberry
            • 3 large eggs

            Instructions
             

            • Preheat the oven to 350°F. Grease the 9" x 13" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
            • In a large bowl: combine the unsalted butter and sugar then beat. Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
            • Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the pan. 
            • Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

            Garnish with powdered sugar. Serve & enjoy!

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              Classic New York Cheesecake

              New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic. Best described as a creamy filling taste of the buttery rich vanilla. The graham cracker crust if fresh and the perfect combination for this fancy desert. Delicious with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion.

              Watch the video and follow the instructions below to be on your way to the universal joy of homemade Classic New York Cheesecake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this recipe and we hope yours does too.

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              Crust

              Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). 

              Cheesecake

              Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth.

              Add sugar and beat until smooth.

              Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. 

              Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use.

               Use a spatula to transfer the batter to the springform. 

              Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. 

              Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).Then, open the oven door approx. half way , leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the water bath. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

              Decorate

              Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

              Serve

              Enjoy!

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              New York Cheesecake (low & slow)

              New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic.
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              Prep Time 15 minutes
              Cook Time 2 hours
              Total Time 2 hours 10 minutes
              Course Dessert
              Cuisine American
              Servings 10
              Calories

              Equipment

              • 9" springform pan
              • heavy duty aluminum foil
              • roasting or lasagna pan

              Ingredients
                

              Crust

              • 15 full sheets graham crackers about 1 ¾ cups
              • ¼ cup granulated sugar
              • 6 tbsp unsalted butter melted

              Cheesecake

              • 32 oz cream cheese full fat (4 blocks) room temperature & softened
              • 1 ¼ cups superfine sugar
              • ½ cup sour cream full fat
              • 1 tbsp cornstarch
              • 1 ½ tsp vanilla extract
              • 1 tsp lemon juice
              • ¼ tsp salt
              • 4 large eggs room temperature

              Additional

              • boiling hot water

              Instructions
               

              Crust

              • Preheat the oven to 325°F.
              • Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
              • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
              • Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

              Cheesecake

              • Turn down the heat to 275°F.
              • In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
              • Add cornstarch (make sure to sift it) and mix everything together until smooth.
              • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
              • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
              • Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door). Then, open the oven door approx. half way, leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven.
              • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Use a knife to loosen the cheesecake from the springform. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

              Serve

              • Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

              Video

              Keyword best new york cheesecake, classic new york cheesecake, easy new york cheesecake, low and slow new york cheesecake, water bath new york cheesecake
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