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NY Cheesecake

Zippylip Posts: 4,768
edited November -1 in Desserts



5 blocks of cream cheese;

5 eggs;

2 egg yolks;

3.5 Tablespoons flour;

1 tablespoon vanilla;

1.75 cups sugar;

Pinch of salt;

Zest of one orange & one lemon;


2 packets of graham crackers, pulverized; 1

1 melted stick of butter

* you can also add cinnamon & sugar to this if you want, but not necessary; 


Mix the butter & crackers together & form into spring form pan with a water glass to get up around the edges.

Beat the other ingredients together (except the zest) until it attains one homogenous color (I start with the paddle attachment on the Kitchen Aid to incorporate then go to the wire whisk to really beat the crap out of it - I think this also may whip some air into it which gives it a lighter feel). Then, add the zest & fold in with rubber spatula (I have found that if you try & mix this in with the paddle and whisk, half of it sticks to these implements & never makes it into your cake).

Put pan onto pizza stone at 500 for 10-15 minutes, then cut heat down to 200 for another 2 hours, pull, let cool on counter to room temperature (until it stiffens enough to remove outer ring of the form pan), then refrigerate for a least 4 or so hours.


* be sure to shake the pan a little when the time is up, if the center jiggles too much, let it go another 15 minutes & re-check, a little jiggle is OK but too much & it is not done; * I put heavy foil around the base of the pan as some butter always manages to leak out & the stone will suck that right on in, then smoke, which could lead to issues of unhappiness & so on & so forth...

Number of Servings:

Time to Prepare:

happy in the hut
West Chester Pennsylvania