New York Cheesecake
- 5 (8-ounce) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 orange, zested
- 1 lemon, zested
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
- 1 graham-cracker crust, recipe follows
- Graham-cracker Crust:
- 1 1/2 cups (5 ounces) finely ground graham crackers
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 3/4 teaspoon salt
Preheat oven to 550 degrees F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.Graham-cracker Crust:
Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Recipe courtesy of Robert Irvine