New York Cheesecake
- CRUMB CRUST:
- 1 Crumb Crust (see below)
- 5 packages cream cheese - (8 oz ea) 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 1/2 cups finely-ground graham crackers - (5 oz) (or cookies such as chocolate or vanilla wafers or gingersnaps)
- 5 tablespoons unsalted butter melted
- 1/3 cup sugar
- 3/4 teaspoon salt
Make Crumb 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.
Preheat oven to 550 degrees.
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 and continue baking until cake is mostly firm (center will stay 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. Cheesecake keeps, covered and chilled, 2 weeks.
This recipe yields 8 to 10 servings.