new icn messageflickr-free-ic3d pan white
New York-Style Cheesecake. IMG_0198 | by bookchen
Back to photostream

New York-Style Cheesecake. IMG_0198

From page 701, Cook's Illustrated Cookbook





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

1 tablesp sugar

5 tablesp unsalted butter



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.


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



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.



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.




0 faves
Taken on August 23, 2012