This is an amazingly delicious cheesecake!! Try it!
- CRUMB CRUST
- 1 1/2 cups (5 oz) finely ground graham crackers
- 5 tablespoons unsalted butter, melted
- 3 Tbsp. sugar
- 5 (8-oz) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9" springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 500F.(475 F for dark pans).
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 8 - 10 minutes, or until puffed. Reduce temperature to 2000F (175 F for dark pans),and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour and 50 minutes to 2 hours.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
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Source: www.epicurious.com/ Revised by Meryl
Submitted By: Meryl
New York Cheesecake