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Ruhlman’s Classic NY Cheesecake




Source of Recipe


"Ruhlman’s Twenty" by Michael Ruhlman


Recipe Introduction


This is one of the recipes that I tried out when I was testing recipes for this cookbook back in 2010. My notes from then said: “The texture of this cheesecake is, to me, perfect. Dense and smooth – not at all fluffy (I detest fluffy cheesecakes). The flavor is very good, but I’d probably double the lemon zest when I made it again – the lemon flavor is almost not there and I’d like a more pronounced lemon flavor.” This is really easy to put together and you can tart it up with fruit toppings or just leave it bare – good either way.


List of Ingredients




CRUST:
1 1/2 c. (150 grams) fine graham cracker crumbs
1 1/2 c. (30 grams) sugar
6 T. (85 grams) butter, melted

FILLING:
2 1/2 lbs. cream cheese, room temperature
1/2 c. (120 ml.) sour cream
1 3/4 c. (350 grams) sugar
7 large eggs
1 T. grated lemon zest
1 T. lemon juice, or more to taste
2 t. vanilla extract


Recipe



Heat oven to 350 degrees. Wrap across the bottom and up the sides of a 9-inch springform pan with extra wide foil.

CRUST:
In a bowl, mix the cracker crumbs and sugar for the crust. Drizzle with the butter and mix well. Press into the bottom of the prepared springform and bake until browned – about 10 minutes.

FILLING:
Place the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until smooth. Add the sour cream and, beating on low, add the sugar. Mix well, scrape down sides of bowl, if needed and mix again.

In another bowl, mix the eggs, lemon zest, juice and vanilla. Whisk to mix. With the stand mixer on medium, pour the egg mixture into the cream cheese mixture. Raise speed to high and mix until well combined. Taste and add more lemon juice, if needed. Pour into the foil-wrapped springform pan and place pan in a roasting pan. Pour hot water half way up the sides of the springform pan. Place in the oven and bake until the center is JUST set (will still be a bit jiggly underneath) – about 1 to 1 1/2 hours.

Cool completely, then cover and refrigerate to chill. Can make 2 days ahead.

Serves 16.