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New York-Style Cheesecake. IMG_0198 | by bookchen
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New York-Style Cheesecake. IMG_0198

From page 701, Cook's Illustrated Cookbook

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Crust:

 

8 whole graham crackers (i.e. each piece being 5"x2.5")

1 tablesp sugar

5 tablesp unsalted butter

 

Filling

2.5 lbs cream cheese, softened

1.5 cups (10.5 oz) sugar

one-eigths teasp salt

one-third cup sour cream

2 teasp lemon juice

2 teasp vanilla extract

6 large eggs, plus 2 egg yolks

1 tablesp unsalted butter

 

Abbreviated instructions/notes.

Crust

Oven, lower middle rack, 325 F for 13 mins, or beginning to brown around edges.

 

Filling

Oven, 500 F.

Add and beat on low, in approx. one-minute stages, scraping bowl between each stage: cream cheese; salt, half of the sugar; other half of the sugar; sour cream, lemon juice, vanilla.

 

Add and beat on medium low: egg yolks, whole eggs.

 

Brush a tablesp melted butter on the inner sides of the pan.

Bake: 500 F for 10 minutes.

Reduce heat to 200 F, cook for 1.5 hours.

Cool for 1-2 hours.

Refrigerate for < 3 hours.

 

Keeps in fridge for < 4 days, but the crust is best eaten within one day.

 

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I chose this recipe partly because it didn't call for a water bath. The cake was beautifully fissure-less during the first half of its baking period, then developed a lambda-shaped crack pattern during the second half.

 

 

 

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Taken on August 23, 2012