NY Cheese Cake
Lidsey recipe
http://www.epicurious.com/recipes/recipe_views/views/102592
Active time: 45
min Start to finish:10 hr
1 crumb-crust recipe, made with finely
ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (used ½)
Finely grated zest of 1 lemon (used ½)
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
( I used ½ cup sour cream in cake
and vanilla wafer recipe
¾ stick + ¾ box
might work
Make crumb crust as directed in
separate recipe. (Melt butter in a pan
on the stove, turn off heat mix in the vanilla wafer crumbs (take a food
processor to the wafers) place in spring form pan)
Preheat oven to 550°F.
Beat together cream cheese, sugar, flour, and zests with
an electric mixer until smooth. Add eggs, yolks,sour cream, 1 at a time, then vanilla, beating on
low speed until each ingredient is incorporated and scraping down bowl between
additions.
Put springform pan with crust in
a shallow baking pan. Pour filling into crust (springform
pan will be completely full) and bake in baking pan (to catch drips, Needs a inch of
water in the baking pan, or things turn ugly) in middle of oven 12 minutes,
or until puffed. Reduce temperature to 200°F ( we reduced to 250 still not right) and continue baking until cake is
mostly firm (center will still be slightly wobbly when pan is gently shaken),
about 1 hour more.
Crack oven to cool. Run a knife around top edge of cake to
loosen and cool completely in springform pan on a
rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and
transfer cake to a plate. Bring to room temperature before serving.
Cooks'
note:
@čeesecake keeps, covered and chilled, 2 weeks.
Tastes best if frozen after the cake cools.
Makes 8 to 10 servings.