If you haven’t perfected classic New York style cheesecake, here’s a recipe worth trying in the new year. I’ve made it twice in the past two weeks and think it might be our new go-to cheesecake. Or at least I hope. I need to stop hopping from one cheesecake recipe to another.
Anyhow, this one is good. The first time I made it, it was on the dense side and the top burnt. Carefully skimming off the burnt part and covering it with cherry topping was my short term solution, but I had to bake it again to get it just right.
With a few adjustments and a completely new crust, the second round was great.
This is the result of reading several recipes using various baking techniques, my favorite of which is one I found on a Food.com, where you put a pan of hot water in the oven with the cheesecake rather than set the cheesecake in a water bath. That tip was great, but I didn’t care for the shortbread crust nor did I like the aforementioned burnt top. So here’s the recipe again as I made it. If you have a better cheesecake recipe or some tips, feel free to share. And Happy Holidays! I hope you all are enjoying this month and have grand plans for 2012.
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 8 tablespoons salted butter
- 5 packages (8 ounces each) cream cheese, softened
- 1 3/4 cups sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- Set a roasting pan half-full of hot water on the bottom rack of the oven. Preheat to 475 degrees F.
- Grease a 9 inch round or 10 inch round springform pan. I’ve been using a 9 inch. Mix all the crust ingredients and press into the pan, going about one inch up the sides.
- In a large mixing bowl or the bowl of stand mixer, beat the cream cheese, sugar, lemon zest and vanilla on low speed until well mixed. Slowly add the eggs and the yolks, being careful not to beat extra air into the batter. With the mixer still on low, beat in the flour and cream. Pour into the prepared pan and drag a spatula through the batter to remove air bubbles. Let stand for about 10 minutes and drag the spatula again.
- Put the cheesecake in the hot and steamy 475F oven and lay a sheet of foil over the top. Bake for exactly 10 minutes, then without opening the door, reduce heat to 200F and bake for another hour. Without opening the door, turn off heat and let cheesecake sit in warm oven for another hour. Remove from heat and let cool completely, then cover top with foil and chill overnight.