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| New York Cheesecake by Stephanie Jaworski |
Crust:
2 cups (200 grams) Graham Cracker Crumbs or finely crushed Digestive Biscuits
1 tablespoon (15 grams) granulated white sugar
1/2 cup (113 grams) melted butter
Cheesecake Filling:
1 tablespoon (4 grams) freshly grated lemon zest
1 cup (200 grams) granulated white sugar
3 tablespoons (27 grams) all purpose flour
32 ounces (900 grams) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 teaspoon (4 grams) pure vanilla extract or vanilla bean paste
5 large (250 grams) eggs, at room temperature
1/3 cup (80 ml/grams) heavy whipping cream, at room temperature (cream with a 35-40% butterfat content)
Topping: (optional)
1 cup (240 grams) sour cream, at room temperature (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon (2 grams) pure vanilla extract or vanilla bean paste
New York Cheesecake:
Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan.
Crust:
In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until all the crumbs are moistened (can also make the crust in your food processor). Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
Cheesecake Filling:
In a small bowl, rub the lemon zest into the sugar. Stir in the flour.
In bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the cream cheese, sugar mixture, and vanilla extract. Beat on medium low speed until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the springform pan on a larger baking pan, to catch any drips, and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 70 minutes or until firm (the center of the cheesecake will still look a little wet, and if you gently shake the pan the cheesecake will jiggle just a bit). Remove from oven and place on a wire rack.
Topping:
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for about 15 minutes. Remove from oven and place on a wire rack. Immediately run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool completely at room temperature and then place in the refrigerator, uncovered, to chill for about one hour. Then cover with plastic wrap and chill for at least 8 hours, preferably overnight.
Makes one - 9 inch (23 cm) cheesecake.
To freeze:
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and place in a freezer bag or container. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Clip from Youtube.com
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