New York-Style Cheesecake

Scale:

Edit

📖 Joy of Cooking

🥘 Ingredients

all-purpose flour (optional)
3 Tbsp
cream cheese
2.5 lbs
egg white
1
egg yolks
2 large
eggs
5 large
heavy cream
1/2 c
lemon zest
1 tsp
shortbread crust
1
sugar
1.75 c
vanilla
1/2 tsp

🍳 Cookware

9-inch spring-form pan
fork
rack
large bowl
wooden spoon
rack

1

Do not be afraid of the extreme oven temperature - the surface of the cake will be golden, with a creamy interior. Preheat the oven to 400°F. Lightly grease a 9-inch spring-form pan . Prepare the dough for shortbread crust .

shortbread crust: 1
2

Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork . Bake until the crust is light golden brown, 10 to ⏱️ 15 minutes . Let cool completely on a rack . Press the remaining dough about 1/8 inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with 1 well beaten egg white .

egg white: 1
3

Refrigerate the crust if you are not filling it right away. Have all of the ingredients at room temperature, about 70°F. Preheat the oven to 500°F.
4

Beat in a large bowl until smooth and creamy, about ⏱️ 30 seconds cream cheese .

cream cheese: 2.5 lbs
5

Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to ⏱️ 2 minutes sugar and all-purpose flour (optional) , if you prefer a denser texture.

sugar: 1.75 c, all-purpose flour (optional): 3 Tbsp
6

Beat in lemon zest and vanilla .

lemon zest: 1 tsp, vanilla: 1/2 tsp
7

Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition eggs and egg yolks .

eggs: 5 large, egg yolks: 2 large
8

On low speed, beat in heavy cream .

heavy cream: 1/2 c
9

Scrape the batter into the crust and smooth the top. Bake for ⏱️ 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for ⏱️ 1 hour more. Turn the oven off, prop the oven door ajar with the handle of a wooden spoon , and let the cake cool in the oven for ⏱️ 30 minutes . Remove to a rack and let completely in the pan before unmolding. Cover and refrigerate for at least ⏱️ 6 hours , preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.