NY Cheese Cake
Active time: 45
min Start to finish:10 hr
1 crumb-crust recipe, made with finely
ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (used ½)
Finely grated zest of 1 lemon (used ½)
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
( I used ½ cup sour cream in cake
and vanilla wafer recipe
¾ stick + ¾ box might work
Make crumb crust as directed in separate recipe. (Melt butter in a pan on the stove, turn off heat mix in the vanilla wafer crumbs (take a food processor to the wafers) place in spring form pan)
Preheat oven to 550°F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs, yolks,sour cream, 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 drips, Needs a inch of water in the baking pan, or things turn ugly) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F ( we reduced to 250 still not right) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Crack oven to cool. 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.
@čeesecake keeps, covered and chilled, 2 weeks.
Tastes best if frozen after the cake cools.
Makes 8 to 10 servings.