Saturday, January 31, 2009

New York Cheesecake

This cheesecake is amazing! To die for! And extremely fattening. But so delicious you won't care. If it isn't the best cheesecake you've ever tasted you can hold me personally responsible.

You will need:

  • A 9" springform pan. It needs to be very deep. If yours isn't deep enough you can do like I did and line the edge with tin foil folded in half to build up the sides. This works pretty well and keeps the cheesecake from sticking to the sides of the pan also

Crumb Crust

  • 1 cup graham cracker crumbs
  • 1/2 cup butter
  • 2 tbs sugar
  • Filling

    • 5- 8oz pkg cream cheese (softened)
    • 1 3/4 cup sugar
    • 3 tbs all purpose flour
    • zest from one lemon and one orange
    • 5 large eggs
    • 2 large egg yolks
    • 1/2 tsp vanilla

    1. Preheat the oven to 350 degrees and bake the crust 10 minutes. Cool completely and turn oven up to 550 degrees.
    2. beat together cream cheese, sugar, flour and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then add vanilla
    3. Put the spring form pan with crust in a shallow baking pan in case of leaks.
    4. Pour the filling into the pan and bake in the middle of the oven for 12 minutes until it puffs up.
    5. Reduce the temperature to 200 degrees and bake until cake is mostly firm, about 1 hour. the center will wobble a little.
    6. Remove the cake from the oven and cool. Then cover loosely and refrigerate at least 6 hours. (if you can control yourself that long!)

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