I don’t like cheesecake. I know, it’s weird. Everyone likes cheesecake – it’s fluffy & creamy & beautiful. But for me, it just gets stuck in my throat and the texture is slimy. Well, this cheesecake has converted me. It’s thick and rich, but not slimy. I think this might have been one of my fiance’s favorite desserts that I have prepared.
This cheesecake has the perfect tall crust & falls just enough in the middle to accommodate the fruit topping of your choice. I topped it with cherries, but I think it would be equally as delicious with blueberries, blackberries or strawberries – you could even drizzle some chocolate on top.
New York Cheesecake Originally printed by Gourmet Magazine
- 15 – 4 3/4 x 2 1/2-inch sheets of graham cracker
- 8 tbs unsalted butter, melted
- 1/2 C Sugar
- 1/4 tsp Salt
- 5 (8-ounce) block of cream cheese, softened
- 1 3/4 C Sugar
- 3 tbs Flour
- 2 tsp Finely grated lemon zest
- 5 Large Eggs
- 2 Large Egg Yolks
- 1/2 tsp Vanilla
Make crumb crust
Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 1/2-inch (or 24 cm) springform pan.
Preheat oven to 550 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. This is really important or else you’ll have cream cheese pockets.
Put springform pan with crust in a shallow baking pan (to catch drips & it will drip). Pour filling into crust (springform pan will be completely full) and place in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm, about one hour more. My oven temperature is off, so mine baked for around 90 minutes. Use your best judgement – firm, yet a little jiggly in the center.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours. It will set the best if you allow it to chill overnight.
After it’s chilled, top with fruit filling of your choice. You can make it or buy it, it will be delicious either way.