Title: New York-Style Cheesecake
Categories: Dessert Cheesecake
Yield: 12 Servings

CRUST
1	c	Zwieback crumbs (18 pcs) or graham cracker crumbs (6 double
1 1/2	tb	Butter; melted
1 1/2	tb	Sugar
FILLING
40	oz	Cheese, cream; softened (5 - 8oz packages)
1 1/2	c	Sugar
2	ts	Orange zest; grated
1	ts	Lemon zest; grated
3	tb	Flour
1/2	ts	Extract, vanilla
5	lg	Eggs
2	lg	Eggs; yolks only
1/2	c	Cream, sour

Preheat oven to 375 degrees. Separate and then grease bottom and sides of a 9" springform pan.

To prepare crust, in small bowl, mix together crumbs, melted butter, and sugar. Press mixtue evenly over prepared pan bottom.

Bake crust until golden, 10 minutes. Transfer to a wire rack to cool. Gently attach pan sides to pan bottom.

Increase oven temperature to 500 degrees. To prepare filling, in a large bowl, beat together cream cheese, sugar, orange zest, and lemon zest at medium speed until creamy. Gradually beat in flour and vanilla.

Add eggs and egg yolks 1 at a time, beating well after each addition. Add sour cream and beat until smooth. Pour mixture into crust.

Bake for 10 minutes. Watch cake top to avoid overbrowning. Reduce oven temperature to 200 degrees. Bake for 1 hour.

Transfer pan to a wire rack to cool slightly. While cake is still warm, gently run a knife around edge. When cool, carefully remove sides of pan. Chill for at least 2 hours. Remove from refrigerator 20 minutes before serving.

Baking Tips: For a stunning finish, draw a star template on cardboard, cut it out, and place outline on top of cake. Sprinkle with confectioners' sugar, then remove template.

previous

next