NY Cheesecake Recipe

[Signe Bishop]

NY Cheesecake Recipe

I make this every year for my partner's birthday and it's a pretty
solid recipe. The reviews say to have all the ingredients at room
temperature before you start to prevent cracking. Mine always cracks
anyway but it still tastes good and the cracks just make it look
homemade.

For Crust:
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as
chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
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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.

For Filling:
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

Preheat oven to 550°F. 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 12 minutes, or until puffed. Reduce
temperature to 200°F and continue baking until cake is mostly firm
(center will still be slightly wobbly when pan is gently shaken),
about 1 hour more. 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.