Cheesecake recipe
New York Style Cheesecake
Crust
8 whole graham crackers, broken into rough pieces
1 tablespoon sugar
5 tablespoons unsalted butter, melted
Filling
2 1/2 pounds cream cheese, cut into 1-inch chunks and softened
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 large egg yolks
1 tablespoon unsalted butter, melted
1) For the Crust: Adjust oven rack to lower middle position and heat oven to 325 degrees. Process graham cracker pieces in food processor to fine crumbs, about 30 seconds. Combine graham cracker crumbs and sugar in medium bowl, add melted butter, and toss with fork until evenly moistened. Empty crumbs into 9-inch springform pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom , keeping sides as clean as possible. Bake crust until fragrant and beginning to brown around edges, about 13 minutes. Let crust cool in pan on wire rack while making the filling.
2) For the Filling: Increase oven temperature to 500 degrees. Using stand mixer fitted with paddle, beat cream cheese on medium low speed until broken up and slightly softened, about 1 minute. Scrape down bowl. Add 3/4 cup sugar and salt and beat on medium-low speed until combined, about 1 minute. Scrape down bowl, then beat in remaining 3/4 cup sugar until combined, about 1 minute. Scrape down bowl, add sour cream, lemon juice, and vanilla, and beat on low speed until combined, about 1 minute. Scrape down bowl, add egg yolks, and beat on medium-low speed until thoroughly combined, about 1 minute. Scrape down bowl, add whole eggs, 2 at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3) Being careful not to disturb baked crust, brush inside of pan with melted butter and set pan on rimmed baking sheet to catch any spills in case pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce temperature to 200 degrees and continue to bake until cheesecake registers about 150 degrees, about 1 1/2 hours. Let cake cool on wire rack for 5 minutes, then run pairing knife around cake to loosen from pan. Let cake continue to cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated for up to 4 days.)
4) To unmold cheesecake, wrap hot kitchen towel around pan and let stand for 1 minute. Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let the cheesecake sit at room temperature for about 30 minutes before serving. Cheesecake can be made up to three days in advance; however, crust will begin to loose its crispness after only 1 day.)
Crust
8 whole graham crackers, broken into rough pieces
1 tablespoon sugar
5 tablespoons unsalted butter, melted
Filling
2 1/2 pounds cream cheese, cut into 1-inch chunks and softened
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 large egg yolks
1 tablespoon unsalted butter, melted
1) For the Crust: Adjust oven rack to lower middle position and heat oven to 325 degrees. Process graham cracker pieces in food processor to fine crumbs, about 30 seconds. Combine graham cracker crumbs and sugar in medium bowl, add melted butter, and toss with fork until evenly moistened. Empty crumbs into 9-inch springform pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom , keeping sides as clean as possible. Bake crust until fragrant and beginning to brown around edges, about 13 minutes. Let crust cool in pan on wire rack while making the filling.
2) For the Filling: Increase oven temperature to 500 degrees. Using stand mixer fitted with paddle, beat cream cheese on medium low speed until broken up and slightly softened, about 1 minute. Scrape down bowl. Add 3/4 cup sugar and salt and beat on medium-low speed until combined, about 1 minute. Scrape down bowl, then beat in remaining 3/4 cup sugar until combined, about 1 minute. Scrape down bowl, add sour cream, lemon juice, and vanilla, and beat on low speed until combined, about 1 minute. Scrape down bowl, add egg yolks, and beat on medium-low speed until thoroughly combined, about 1 minute. Scrape down bowl, add whole eggs, 2 at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3) Being careful not to disturb baked crust, brush inside of pan with melted butter and set pan on rimmed baking sheet to catch any spills in case pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce temperature to 200 degrees and continue to bake until cheesecake registers about 150 degrees, about 1 1/2 hours. Let cake cool on wire rack for 5 minutes, then run pairing knife around cake to loosen from pan. Let cake continue to cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated for up to 4 days.)
4) To unmold cheesecake, wrap hot kitchen towel around pan and let stand for 1 minute. Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let the cheesecake sit at room temperature for about 30 minutes before serving. Cheesecake can be made up to three days in advance; however, crust will begin to loose its crispness after only 1 day.)