New York-Style Cheesecake¶
 Serves |
 Total Time |
|---|---|
| 15-20 | 8.03 hours |
Ingredients¶
- 1 shortbread crust
1 egg white
2.5 lbs cream cheese
1.75 cups sugar
3 Tbsp all-purpose flour (optional)
1 tsp lemon zest
0.5 tsp vanilla- 5 large eggs
- 2 large egg yolks
- 0.5 cup heavy cream
Cookware¶
- 1 9-inch spring-form pan
- 1 fork
- 1 rack
- 1 large bowl
- 1 wooden spoon
- 1 rack
Instructions¶
Step 1¶
Do not be afraid of the extreme oven temperature - the surface of the cake will be golden, with a creamy interior. Preheat the oven to 400°F. Lightly grease a 9-inch spring-form pan. Prepare the dough for shortbread crust.
Step 2¶
Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes. Let cool completely on a rack. Press the remaining dough about ⅛ inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with 1 well beaten egg white.
Step 3¶
Refrigerate the crust if you are not filling it right away. Have all of the ingredients at room temperature, about 70°F. Preheat the oven to 500°F.
Step 4¶
Beat in a large bowl until smooth and creamy, about 30 seconds cream cheese.
Step 5¶
Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes sugar and all-purpose flour (optional), if you prefer a denser texture.
Step 6¶
Beat in lemon zest and vanilla.
Step 7¶
Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition eggs and egg yolks.
Step 8¶
On low speed, beat in heavy cream.
Step 9¶
Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more. Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Remove to a rack and let completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.
Source¶
- Joy of Cooking