Say "Cheeeeeeesecake"!

I have made this cheesecake for birthday parties, baby showers, and yoga retreats. I even have a standing agreement that I will make this cake for a friend whenever she wants it. This friend is obviously important to me. If you like cheesecake, this is the only recipe you need. I hope you indulge and enjoy every bite.

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NEW YORK CHEESECAKE
from my worn and battered 1997 edition of THE JOY OF COOKING cookbook

CRUST
(fits 9-10 inch pie pan or 8-12 inch springform pan. I use a 9 inch springform pan):

  • 1 1/2 cups fine crumbs from graham crackers, chocolate or vanilla wafers, or gingersnaps (I like chocolate graham crackers or wafers)

  • 6 tablespoons (3/4 stick) melt butter, warm or cool

  • 1/4 cups sugar

Preheat oven to 350°F. Lightly grease pan. Mix ingredients together with a fork or pulse in food processor until all ingredients are moistened. Spread the mixture evenly in the pan and then use your fingers to press it down on the bottom and part way up the sides of the pan. Place on baking sheet and bake until the crust is lightly brown and firm to the touch, 10 to 15 minutes. Set aside. You DO NOT have to let it cool before you add the cheesecake filling.

FILLING:

  • 2 1/2 pounds cream cheese

  • 1 3/4 cups sugar

  • 1/2 teaspoon vanilla

  • 5 large eggs

  • 2 large egg yokes

  • 1/2 cup heavy cream

Have all ingredients at room temperature. Preheat oven to 500°F. Yes 500.

In a large bowl or stand mixer, beat all the cream cheese until creamy, about 30 seconds.

Scrape the sides of the bowl and the beaters well. Gradually add the sugar and beat until smooth and creamy, 1 to 2 minutes. Beat in vanilla.

Beat in eggs and yolks 1 at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition.

On low speed, beat in heavy cream.

Scrape batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more. Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Remove to rack and let cool completely in the pan before unfolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. (The cheese flavor is even more intense after 48 hours).

dessertKimberly LarkincheesecakeComment