| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| New York – Style Cheesecake |
Ingredients
For the crust:
1 1/2 cups finely ground graham crackers [or cookies such as chocolate or vanilla
wafers or gingersnaps]
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Method
Stir together crust ingredients and press onto bottom and 1 inch up side of a
buttered 9-inch springform pan
For the cheesecake:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Method
Preheat oven to 550º
Beat together cream cheese, sugar, flour, and zests with an electric mixer until
smooth. Add eggs and yolks, 1 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 baking pan [to catch any drips]
in middle of oven 12 minutes, or until puffed. Reduce temperature to 200° and
continue baking until cake is mostly firm [center will still be slightly wobbly when
pan is gently shaken], about 1 hour 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.
Baker’s Note: Cheesecake keeps, covered and chilled up to two weeks
For the crust:
1 1/2 cups finely ground graham crackers [or cookies such as chocolate or vanilla
wafers or gingersnaps]
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Method
Stir together crust ingredients and press onto bottom and 1 inch up side of a
buttered 9-inch springform pan
For the cheesecake:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Method
Preheat oven to 550º
Beat together cream cheese, sugar, flour, and zests with an electric mixer until
smooth. Add eggs and yolks, 1 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 baking pan [to catch any drips]
in middle of oven 12 minutes, or until puffed. Reduce temperature to 200° and
continue baking until cake is mostly firm [center will still be slightly wobbly when
pan is gently shaken], about 1 hour 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.
Baker’s Note: Cheesecake keeps, covered and chilled up to two weeks
