Recipe
Dessert
New York Style Cheesecake 2
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. crushed graham crackers | ||
| 1 ½ tbsp. margarine, melted | ||
| 1 ½ tbsp. sugar | ||
| 5 (8 oz each) pkg cream cheese, softened | ||
| 1 ½ c. sugar | ||
| 1 tsp. lemon zest | ||
| 3 tbsp. flour | ||
| ½ tsp. vanilla | ||
| 5 large eggs | ||
| 2 large egg yolks | ||
| ½ c. sour cream |
Directions
- Mix graham crackers, melted margarine and 1-1/2 tablespoons sugar. Pat into bottom of 9-inch springform pan. Bake at 375 degrees for 10 minutes. Remove crust from oven. Let cool.
- Increase oven temperature to 500 degrees. Place pan of water on lower rack of oven.
- In large bowl, beat together cream cheese, 1-1/2 cups sugar and lemon zest at medium speed of mixer until creamy. Gradually beat in flour and vanilla. Add 5 whole eggs and 2 egg yolks, 1 at a time, beating well after each addition. Beat in sour cream until smooth. Pour into cooled crust.
- Bake for 10 minutes at 500 degrees. Watch so the top does not over-brown. Reduce oven temperature to 200 degrees. Bake an additional 1 hour.
- Transfer pan to wire rack. While cheesecake is still warm, gently run a knife around edge of springform pan. When cheesecake is cool, remove sides of pan.
- Chill for at least 2 hours before serving.