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New York Cheesecake

Source of Recipe


Emeril Lagasse



List of Ingredients



• GRAHAM CRACKER CRUST:
  
• 1 1/2 c. graham cracker crumbs
  
• 1/4 c. sugar
  
• 1 t. ground cinnamon
  
• 6 T. melted butter
  
• CHEESECAKE FILLING:
  
• 1 1/2 lb. cream cheese, softened
  
• 1 c. sugar
  
• 2 T. flour
  
• 1 t. grated lemon zest
  
• 1 t. grated orange zest
  
• 1 t. vanilla extract
  
• 4 lg. eggs
  
• 2 T. heavy cream
  






Instructions



1. Preheat the oven to 375 degrees. Line the bottom of a 9" springform pan with parchment paper.
   
   
2. In a bowl, mix together the crumbs, sugar and cinnamon. Add the butter and mix well. Using the back of a spoon or a glass, press evenly into the bottom of and slightly up the sides of a 9" springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool on a rack before filling.
   
   
3. In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer until creamy and smooth. Make sure to scrape the sides of the bowl a couple of times. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, zest and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
   
   
4. Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, carefully loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.