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 1/8 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