New York Cheesecake | Original Cheesecake Factory's Recipe 

New York Cheesecake | Original Cheesecake Factory's Recipe
In this video, you'll find original New York Cheesecake recipe from Cheesecake Factorty.
If you missed some ingredients while watching video, don't worry because you'll find all secret ingredients below in description. Also you'll able to find how to make great ganache with chocolate chips and sour cream topping for ultimate touch on your cheesecake.
I bet you this will be the most tasty cheesecake recipe ever you try at home.
Ingredients
For Crust;
8.10 oz. (230g) Graham Cracker
2 tbsp Brown Sugar
1/2 tsp Salt
4 1/2 tbsp Unsalted Butter
For Filling;
32 oz. (900g) Cream Cheese
11 oz. (310g) Granulated Sugar
Pinch of Salt
3 tsp Vanilla Extract
4 Eggs + 1 Egg Yolk
2/3 Cup (160ml) Sour Cream
1/2 Lemon Zest
1/4 Fresh Lemon Juice
2/3 Cup (160ml) Heavy or Heavy Whipping Cream
1/4 Cup Corn Starch
For Ganache;
4.25 oz (120g) Bitter Chocolate
4.75 oz. (140ml) Scalded Heavy Whipping Cream
1 tbsp Unsalted Butter
For Sour Cream Topping
1/2 Cup Sour Cream
1 tsp Vanilla Extract
0.7 oz. (20g) Powder Sugar
Important Steps;
Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking. Therefore you are supposed to cook cheesecake in a controlled manner after 70 mins.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 5 hours but recommended 12 hours.