feat: add Martha Stewarts New York-Style Cheesecake. Fixes #499.

cook/desserts/Martha Stewarts New York-Style Cheesecake.cook

@@ -0,0 +1,18 @@
+>> source: https://www.marthastewart.com/332755/new-york-style-cheesecake
+>> serves: 1 10 inch cake
+
+Preheat the oven to 350°F. Butter the sides of a #10-inch springform pan{}. Wrap exterior of pan (including base) in a double layer of #foil{}.
+
+To make the crust, process @graham crackers{12%squares} in #food processor{} until fine. Combine graham cracker crumbs, @unsalted butter, melted{6%Tbsp}, @granulated sugar{2%Tbsp}, and @salt{1%pinch} in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about ~{15%minutes}. Place pan on a #baking sheet{}. Bake until the crust is firm to the touch and deeply golden brown, about ~{15%minutes}. Transfer pan to a #wire rack{} to cool completely.
+
+In the bowl of an electric mixer fitted with the paddle attachment, beat the @(7 pkgs) cream cheese{3.5%lbs} on medium speed until fluffy, about ~{3%minutes}, scraping down sides as needed.
+
+In a #large bowl{}, whisk together @granulated sugar{2.25%cups} and @all-purpose flour{1/2%cup}. With mixer on low speed, add @vanilla{1.5%tsp}. Gradually add a little bit of the sugar mixture to cream cheese, a little bit of @sour cream, room temperature{1%cup} and an @eggs{5%large}. Repeat process until all ingredients are mixed. Beat until just combined; do not over mix.
+
+Optionally, add a tsp of @lemon zest (optional){1%tsp}.
+
+Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
+
+Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about ~{30%minutes} more. Turn off oven; leave cake in oven with the door slightly ajar, about ~{1%hour}. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least ~{6%hours} or overnight. Before unmolding, run a knife around the edge of the cake.
+
+Optionally, add a sour cream topping.

dictionary.txt

@@ -586,3 +586,5 @@ echinacea
 Crustless
 beefless
 Umami
+pounder
+Stewarts

docs/desserts/martha-stewarts-new-york-style-cheesecake.md

@@ -0,0 +1,95 @@
+---
+comments: true
+tags:
+  - dessert
+  - martha-stewart
+  - cheesecake
+---
+# :cake: Martha Stewart's New York-Style Cheesecake
+
+![Martha Stewarts New York-Style Cheesecake](../assets/images/martha-stewarts-new-york-style-cheesecake.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1 10 inch cake | 8.05 hours |
+
+## :salt: Ingredients - Crust
+
+- :flatbread: 12 squares graham crackers
+- :butter: 6 Tbsp unsalted butter, melted
+- :candy: 2 Tbsp granulated sugar
+- :salt: 1 pinch salt
+
+## :salt: Ingredients - Cake
+
+- :cheese_wedge: 3.5 lbs (7 pkgs) cream cheese
+- :candy: 2.25 cups granulated sugar
+- :ear_of_rice: 0.5 cup all-purpose flour
+- :icecream: 1.5 tsp vanilla
+- :rice: 1 cup sour cream, room temperature
+- :egg: 5 large eggs
+- :lemon: 1 tsp lemon zest (optional)
+
+## :cooking: Cookware
+
+- 1 10-inch springform pan
+- 1 foil
+- 1 food processor
+- 1 baking sheet
+- 1 wire rack
+- 1 large bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a
+double layer of foil.
+
+## :pencil: Instructions - Crust
+
+### Step 2
+
+To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, unsalted butter,
+melted, granulated sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the
+bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet.
+Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool
+completely.
+
+## :pencil: Instructions - Cake
+
+### Step 3
+
+In the bowl of an electric mixer fitted with the paddle attachment, beat the (7 pkgs) cream cheese on medium speed until
+fluffy, about 3 minutes, scraping down sides as needed.
+
+### Step 4
+
+In a large bowl, whisk together granulated sugar and all-purpose flour. With mixer on low speed, add vanilla. Gradually
+add a little bit of the sugar mixture to cream cheese, a little bit of sour cream, room temperature and an eggs. Repeat
+process until all ingredients are mixed. Beat until just combined; do not over mix.
+
+### Step 5
+
+Optionally, add a tsp of lemon zest (optional).
+
+### Step 6
+
+Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling
+water into roasting pan to reach halfway up sides of springform pan.
+
+### Step 7
+
+Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the
+center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan
+to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a
+knife around the edge of the cake.
+
+### Step 8
+
+Optionally, add a sour cream topping.
+
+## :link: Sources
+
+- <https://www.marthastewart.com/332755/new-york-style-cheesecake>
+- <https://www.youtube.com/watch?v=0UB2nOT6Wic>

mkdocs.yml

@@ -265,6 +265,7 @@ nav:
       - Grandma Kleins Chocolate Caramels: desserts/grandma-kleins-chocolate-caramels.md
       - Gulab Jambu: desserts/gulab-jambu.md
       - Ina Garten's Apple Crisp: desserts/ina-garten's-apple-crisp.md
+      - Martha Stewarts New York-Style Cheesecake: desserts/martha-stewarts-new-york-style-cheesecake.md
       - Mamie Eisenhower's Fudge: desserts/mamie-eisenhower's-fudge.md
       - Melomakarona: desserts/melomakarona.md
       - Millefeuille: desserts/millefeuille.md