New York Cheesecake
List of Ingredients
Cookie Crust
1 cup all-purpose flour
1/4 teaspoon sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg yolk, lightly beaten
1/4 teaspoon vanilla extract
Filling
5 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
1/2 cup sour cream
Recipe
Preheat the oven to 375° F.
To prepare the crust, in a large bowl, combine the flour, sugar, and
lemon zest. Using a pastry blender or two knives, cut in the butter
until the mixture is crumbly. Using a fork, stir in the egg yolk and
vanilla until all the dough is moistened.
Pat one third of the crust over the bottom of a 9-inch springform pan
with its sides removed. Bake for about 6 to 8 minutes, or until
golden brown. Cool. Grease the sides of the springform pan and attach
to the bottom. Pat the remaining two thirds of the crust around the
sides, coming up to a height of about 2 inches.
Increase the oven temperature to 475° F. In a large mixing bowl at
medium speed, beat together the cream cheese, sugar, and salt until
creamy. Add the vanilla. Add the eggs and egg yolks, one at a time,
beating well after each addition. Add the sour cream and mix well.
Pour the mixture into the prepared crust.
Bake for 10 minutes. Watch the top of the cake to avoid overbrowning.
Reduce the oven temperature to 200° F. and bake for an additional 60
minutes.
Transfer the pan to a wire rack to cool slightly, about 10 minutes.
While the cake is still warm, gently run a thin-bladed knife around
the inside edges of the pan to loosen the sides of the cake. When
completely cool, carefully remove the sides of the pan. Chill for at
least 2 hours before serving. Serves 12
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