Ingredients: |
Ingredients: Crust:
1 1/2 c. finely ground graham crackers or cookies (chocolate or vanilla wafers or gingersnaps)
5 T. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Filling:
5 (8-oz.) pkg. cream cheese, softened to room temperature
1 3/4 c. sugar
3 T. all-purpose flour
5 large eggs
2 large egg yolks
2 T. vanilla
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Directions: |
Directions:Crust: Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 to 9.5-inch springform pan. Bake at 325° for 10-12 minutes or until lightly browned around edges. Cool slightly before filling. Preheat oven to 500°.
Filling: Beat together cream cheese, sugar and flour 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.
Wrap springform pan in foil. Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full). Fill baking pan with hot water until water comes approximately halfway up the side of the springform pan. (It is easiest if you set the baking pan with springform resting in it on the oven rack before adding the water. This makes it easier to gently slide into the oven without splashing water into the cheesecake.) Cover cheesecake loosely with foil. Bake in middle of oven 8-12 minutes, or until puffed. (Watch cheesecake closely to prevent browning.) Remove foil and reduce temperature to 200° and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1.5 - 2 hours more. (Do not open oven door for at least the first hour. This will help to prevent cracking on the top of the cake.)
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. |
This recipe for New York Cheesecake is from