New York Style Cheesecake Recipe

Crust:
1-1/2 cups graham cracker crumbs (375 mL)
1/4 cup unsalted butter, melted (50 mL)

Filling:
5 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar (300 mL)
3 Tbsp all-purpose flour (45 mL)
1-1/2 tsp lemon zest (7 mL)
1-1/2 tsp orange zest (7 mL)
5 eggs
2 egg yolks
1 tsp vanilla (5 mL)
1/4 cup whipping (35%) cream (50 mL)

Preheat oven to 500 degrees F./260 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust:
In a large bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and orange zest. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream. Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees F. (260 degrees C.), reduce heat to 200 degrees F. (100 degrees C.). Bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Yield: 10 to 12 servings

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NEW YORK STYLE CHEESECAKE

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind

Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.

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New York Style Cheesecake Recipe

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind

Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.

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Cheesecakes are decadent desserts made of either American cream cheese or ricotta cheese. They are more akin to giant custards than cakes, and, as such, cheesecakes often have complicated baking directions designed to prevent the cheesecake from cracking while preserving a rich uniform texture. New York style cheesecakes are cream cheese mixtures baked without a water bath and are unique because the baking starts at a high temperature (that's quickly dropped down) producing a rich interior and light brown exterior.

NEW YORK CHEESECAKE
more here:www.epicurious.com/recipes/recipe_views/views/102592

New York Style Cheesecake Recipe
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Cheesecake (New York Style) Recipe
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New York Style Philadelphia Cheesecake recipe from Kraftfoods.com

Cheesecake recipe
more here:cheesecake-recipes.kraftfoods.com/cheesecake_17.html


Cooking For Engineers - Recipe File: Cheesecake, Plain New York Style
more here:www.cookingforengineers.com/article.php?id=89