New York Cheesecake Recipe
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.
You don't want to know!
This is an amazingly delicious cheesecake!! Try it!
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