New York Cheesecake
By: Catherine Ford
Published: Tuesday, December 8, 2009 - 11:44pm

Ingredients




For the cheesecake base
5 ounces finely ground Graham crackers
5 tablespoons unsalted butter, melted
 cup sugar
1/8 teaspoon salt
For the cheesecake
5 ounces x 8  of cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
Finely grated zest of 1 large orange
Finely grated zest of 1 lemon
5 large organic eggs
2 large organic egg yolks
1/2 teaspoon pure vanilla extract

Preparation

1 Preheat oven to 550°F. 2 To make the New York cheesecake base, mix the ingredients together and press down in spring form pan and then chill for at least two hours. 3 To make the cheesecake, beat together cream cheese, sugar, flour, and zests gently. Add eggs and yolks, one at a time. Do not add anything more until the one egg has been slowly and thoroughly incorporated. Scrape down the sides of the bowl well between additions. Add the vanilla essence. 4 Put spring form pan with crust in a shallow dish and add boiling water to act as a bain marie, which helps to stop the cheesecake from cracking. 5 Pour filling into crust and bake in the water bath in the middle of oven for 12 minutes. Reduce the temperature to 200°F and continue baking until cake is mostly firm but still wet and wobbly. Depending on your oven it should take about an hour. Cool in the oven and then overnight in the refrigerator. Bring to room temperature before serving and garnish with fresh fruit or serve as it is.

About


Cheesecakes are easy to make from scratch and they can be perfect every time. The first secret is to make them with a water bath and let them cool slowly in the oven. This cheesecake is better the next day.

Comments:
omnavkarmantra

WOW that;s looks too good!