NEW YORK CHEESECAKE

Cheesecake

Ingredients

  • *Here's my newest revised version. Enjoy!
  • Ingredients:
  • MERYL'S CRUMB CRUST
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 Tbsp sugar
  • CHEESECAKE
  • 5 (8-oz) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 tsp finely grated orange zest (from about 1/2 orange)
  • 1 tsp finely grated lemon zest (from about 1 lemon)
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon vanilla
  • 1/4 cup sour cream

Directions

Directions:

CRUMB CRUST

Mix together crust ingredients and press onto bottom and 1 inch up sides of a buttered 9" springform pan. Fill immediately or chill up to 2 hours.

CHEESECAKE

Preheat oven to 500F.(475 F for dark pans).

With an electric mixer, beat together cream cheese, sugar, flour, and zests until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Stir in sour cream until just blended.

Put springform pan with crust on a shallow baking pan/cookie sheet and pour filling into crust, (springform pan will be completely full). Bake on baking pan/cookie sheet (to catch drips) in middle of oven 8-10 minutes, or until puffed and lightly browned. (I use the third rack up from the bottom).
*Tip: put pan of water on the rack below the rack where the cheesecake is. This will keep moisture in the oven and prevent the cheesecake from cracking.

Reduce temperature to 200 F (175 F for dark pans), and continue baking about 1 hour and 50 minutes to 2 hours, until cake is mostly firm and center is still slightly wobbly when pan is gently shaken. Cake should be set around 3 inches from the edge.

Run a sharp 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 or overnight.

To serve, remove pan sides and transfer cake to a plate. Serve chilled or at room temperature.

Makes 10 servings




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Submitted 6/13/05.
Source: Adapted from Gourmet *Crust by Meryl
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
NEW YORK CHEESECAKE