Original Recipe from Smitten Kitchen. Back in the mid-90's, when we lived in CT, I had a gourmet Thanksgiving dinner, in which I made a pumpkin cheesecake. I needed to find that recipe again, and couldn't, so this was the next best thing. It really was.
New York Cheesecake
Yield:
prep time:
cook time:
total time:
Ingredients
-
Crumb crust Ingredients
- 8 ounces graham cracker crumbs
- 1 stick unsalted butter (melted)
- 1/2 cup sugar
- 1/4 teaspoon salt
Cheesecake
Filling
- 5 8-ounce packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Instructions
-
Crust Directions:
- Hand butter the bottom and sides of a spring-form pan.
- Stir together crust ingredients until well mixed.
- Press into bottom and up the
sides, of a spring form pan leaving an inch from the top.
Filling
Directions:
- Preheat oven to 475 F degrees.
- Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust place in the middle of the oven for 12 minutes or until puffed.
- Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
- Run a knife around the top edge of the cake to loosen it and cool the cake completely, then chill at least 6 hours.
- Top with your favorite topping – mine is cherry.
- Note to self: Don’t lighten the shadows so much on the photos.
All photographs copyright Janet S. Grey.
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