New York Cheesecake

8-10 Servings
100% would make this recipe for New York Cheesecake again.

We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, dense, with a slightly lemony flavor. The Lindy's cheesecake in our 1991 (Gourmet) issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.

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New York Cheesecake Ingredients

-- CRUMB CRUST --	1 3/4 cups Sugar
1 1/2 cups Graham crackers finely ground (or cookies such as chocolate or vanilla wafers or	3 tablespoons All purpose flour
5 tablespoons Unsalted butter melted	Finely grated zest of 1 orange
1/3 cup Sugar	Finely grated zest of 1 lemon
1/4 teaspoon Salt	5 large Eggs
-- CHEESECAKE --	2 large Egg yolks
5 8-oz packages Cream cheese softened	1/2 teaspoon Vanilla

Instructions for New York Cheesecake

CRUMB CRUST
Makes enough for a 24-centimeter cheesecake. Active time: 10 minutes. Start to finish: 10 minutes.
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
(Gourmet, November 1999)

CHEESECAKE
Make crumb crust as directed above. Preheat oven to 500 degrees.

Beat together cream cheese, sugar, flour, and zests with an electric mixer 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.

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 12 minutes or until puffed. Reduce temperatur to 200 degrees and continue baking until cake is mostly firm (center will be slightly wobbly when pan is gently shaken), about 2 hours more. Don't open the open door during baking!

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.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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for flavor and categorization

I have made many cheesecakes and in order to have it come out with NO cracks you must bake in a water bath. Be sure to line your Springform pan with parchment also. ;)