New York Style Cheesecake

Beautifully creamy slices, with a thin, crisp graham cracker crust.

Just baked... and ready to cool!

Going into the oven...this cheesecake does not
require a water bath, which makes it easy to transfer, and
a bit shorter time to cook.


When you want a great dense and thick cheesecake, that is beautifully tall
for a presentation, this is my go to recipe.

As Always, 

ENJOY!

Recipe Source:  Classic Home Desserts by Richard Sax

Crust:

1 cup graham cracker crumbs

1 1/2 Tbsp. sugar

2 1/2 Tbsp. butter melted

Filling:

2 1/2 lbs. cream cheese softened

1 1/2 cups sugar

zest of 1 lemon and 1 orange

1/2 tsp. vanilla extract

3 Tbsp. flour

5 large egg 

2 large egg yolks

1/2 cup sour cream

Preheat oven to 375 degrees. Butter a 9" springform pan. Combine crumbs with sugar and butter  and toss to moisten. Press mixture onto the bottom of the pan. 

Bake about 8 minutes until golden. Set aside to cool.

Increase oven to 500 degrees.

In a large bowl with an mixer beat the cream cheese and sugar, zest and vanilla, until creamy. Add the flour and beat in the eggs and yolks one at a time, mixing well after each addition. Add the sour cream and mix until very smooth. Pour the mixture into the pan. 

Bake for 12 minutes and then reduce temperature to 200 degrees. Bake for 1 hour more. 

Cool the cheesecake for about 15 minutes. Use a knife to loosen it from sides of pan. Once cooled to room temperature, chill until cold and firm, at least 3 hours. 

Remove from refrigerator at least 20 minutes before serving.