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
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.