 |
New York Style Cheesecake
Crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp. (5 ml) grated lemon zest
1 egg yolk
8 Tbsp. (120 ml) butter, softened
About 2 Tbsp (30 ml) water |
Filling:
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbsp. (45 ml) all-purpose flour
2 tsp. (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp. (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream |
For the crust:
Mix the flour, sugar, and lemon zest in a large bowl.
Add the egg yolk and butter and blend with a fork. Work the mixture, adding
a few drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a floured
surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered
9 inch spring-form pan. This dough is fragile, so if it breaks just patch
it back together. Roll the remaining dough in pieces and fit it against
the sides of the pan, pressing the seams
together as you go.
For the filling:
Beat the cheese, sugar, flour, and lemon zest in a large
bowl until smooth. Beat in the eggs and yolks, followed by the vanilla
and cream. Pour the cheese mixture into the crust and place on a heavy-duty
baking sheet. Bake in a preheated 550° F. (290° C) oven for 15
minutes. Reduce the oven temperature to 200° F. (90° C) and bake
1 hour. Turn the oven off, open the oven door, and allow the cheesecake
to cool for 30 minutes. Cake may be served chilled or at room temperature.
Makes one 9 inch (23 cm) cake to serve 10 to 12.
|
|