The New York Style Cheesecake that has made multiple appearances on Wingin’ It.
|2 c||finely crushed graham crackers|
|½ c||butter, melted|
|2½ pounds||or 5- 8 oz, packages of regular cream cheese, softened|
|2 Tbsp||all-purpose flour|
|1/3 c||whipping cream|
|1 tsp||lemon peel, finely grated|
Special Equipment Required
One 9×3 inch springform pan
Combine melted butter with graham cracker crumbs and mix until well combined. Pour crumb mixture into pan, press the crumbs into the pan starting in the center and working the crumbs up the sides of pan until ¼” from top edge of pan. Set aside. Preheat oven to 325º.
Mix sugar and flour until combined. Add vanilla and sugar mixture to cream cheese and mix until smooth and fluffy then add eggs and egg yolks until just combined. Stir in whipping cream and lemon peel and pour batter into pan.
Place pan in center of oven on a cookie sheet or jelly roll pan. Bake for 1½ hours, or until center of cake is nearly set when shook. Begin to check for doneness after roughly an hour and fifteen minutes. Remove from oven and allow to cool for 15 minutes. Loosen sides of cake from pan using a thin bladed knife. Allow cake to cool for another 30 minutes and release sides from bottom of pan. Cool for roughly 2 additional hours before chilling in the refrigerator for a minimum of 4 hours.
Serves 12 to 16.
Tips & Tricks
After crushing or grinding graham crackers, sift through sieve to remove large crumbs.
Cream cheese can be softened in the microwave. Microwave for 3 minutes on medium power (5) remove and stir, microwave for 2 more minutes, stir and check consistency. As microwaves vary, additional time may be required. To break up any lumps, press cream cheese through a sieve.
A mixer may be used, but care is required in mixing, if too much air added to the batter the cake will fall while baking.
If you lack the lemon peel a drop or two of lemon extract can be used.