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New York Cheesecake Recipe
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What You Need
Crust
• 1 cup flour, sifted
• 1/4 cup sugar
• 1 teaspoon finely grated lemon rind
• 1 teaspoon finely grated orange rind
• 1/2 cup butter
• 1 egg yolk
• 1/4 teaspoon vanilla
Filling
• 2 1/2 pounds cream cheese
• 1 3/4 cup sugar
• 3 tablespoons flour
• 1 1/2 teaspoons finely grated lemon rind
• 1 1/2 teaspoons finely grated orange rind
• 1/4 teaspoon vanilla
• 5 eggs
• 2 egg yolks
• 1/4 cup cream
What To Do
Crust
1. Combine flour, sugar and grated rinds in a large bowl. Cut in butter until mixture reaches the texture of coarse crumbs. Stir in egg yolk and vanilla and form a soft dough. Chill at least one hour.
After dough is chilled, preheat oven to 400F. Roll out dough on floured board to a thickness of 1/8-inch. Cut out a 9-inch circle (refrigerate the trimmings). Place the circle of dough over bottom of well-greased 9-inch springform pan. Bake about 20 minutes, or until dough is golden. Let cool.
Filling
Preheat oven to 550F. Beat cream cheese with the sugar, flour, lemon and orange
rinds and vanilla using an electric mixer. Add eggs and yolks, one at a time, beating thoroughly after each. Stir in cream.
Grease sides of cooled springform pan. Take dough trimmings and roll them out, then cut into 2-inch-wide strips. Press against sides of springform pan, and press and edge into the bottom crust.
Pour cream cheese mix into pan. Bake 12 minutes, then reduce oven temperature to 200F and bake another hour. Let cheesecake cool on wire rack. Refrigerate at least 2 hours before serving.
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