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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lindy's New York Style Cheesecake Recipe

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This recipe for Lindy's New York Style Cheesecake is from The Dobesh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 box of graham cracker crumb crust, prepare as box says

Filling:
5 8-ounce packages Neufchatel cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1 tablespoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
Directions:
Directions:
Preheat oven to 525º
Make crumb crust and press into 10 inch springform pan.
Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes. Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each. Beat for another 30 seconds. On low speed, beat in the heavy cream. Scrape the mixture into the pan and smooth the top.
Place springform pan on a cookie sheet.
*Baking option to add a pan of water to oven to help eliminate craking of the cheesecake
Bake for 10 minutes, then reduce the heat to 250 degrees and bake for 1 hour longer, the top will be golden brown. Cool to room temperature on a rack. Cover loosely and refrigerate for at least 6 hours; overnight is best.
To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.

 

 

 

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