New York Style Cheesecake
Source of Recipe
unknown
Recipe Introduction
Here's the original kind of rich, creamy cheesecake, unadorned by
fancy flavorings. Be sure to remove the cake from the oven as soon as the
center is set (no jiggling). It's better to undercook it a little than to
overcook.
To help prevent the cake from cracking, cover it with plastic wrap
while still warm. Serve with raspberry sauce or whipped cream. Serves 12 to
16.
List of Ingredients
Crust:
1-1/2 cups flour
1/4 cup sugar
1/2 cup butter
1 egg yolk
Filling:
2 pounds cream cheese, at room temperature
1-1/3 cups sugar
3 eggs, at room temperature
2 egg yolks, at room temperature
3 tablespoons flour
1 teaspoon lemon zest
1 teaspoon orange zest
1/3 cup whipping cream, at room temperature
Recipe
Preheat oven to 400 degrees. Grease a 9-inch springform pan.
Combine crust ingredients in a food processor and blend until crumbly.
Press mixture evenly over bottom and one inch up sides of pan. Bake ten
minutes. Increase oven temperature to 425 degrees.
Cream cheese with sugar until fluffy. Add eggs and yolks one at a
time, mixing well and scraping the bowl after each addition. Add flour,
zests, and cream; mix just until blended.
Pour into baked crust; bake ten minutes. Lower oven temperature to 200
degrees. Bake one hour longer. Remove from oven and cool completely
before refrigerating.
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