New York Cheesecake
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."I absolutely love this recipe. I've made it multiple times over the years. Everyone I've made it for has loved it as well. I only use about 1/3 of a lemon for zest and 1/2 a small Cutie tangerine zest. " - tcgiangreco
Yield: 8 Ready in 1 hours
167 people trying soon
|-- CRUMB CRUST --|
|1 1/2 cupsGraham crackers; finely ground (or cookies such as chocolate or vanilla wafers or|
|5 tablespoonsUnsalted butter; melted|
|-- CHEESECAKE --|
|5 8-oz packagesCream cheese; softened|
|1 3/4 cupsSugar|
|3 tablespoonsAll purpose flour|
|orange zest; of 1 orange, finely grated|
|lemon zest; of 1 lemon, finely grated|
|2 largeEgg yolks|
New York Cheesecake Preparation
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)
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.
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