New York Chesecake

Submitted by larainTucson

"This recipe came from the Joy of Cooking, my all time favorite cookbook. It will give you a golden cheesecake with no need for a water bath!"

 

• Ready In: 3hrs 15mins
• Ingredients: 16
• Yields: 1 Cake
• Serves: 16

ingredients

• Crust

• 1 1⁄2 cups graham crackers
• 1⁄3 cup sugar
• 6 tablespoons butter, softened
• 1⁄2 teaspoon cinnamon

• Topping

• 5 cups fresh blueberries
• 1⁄3 cup sugar
• 4 tablespoons water

• Cream cheese filling

• 5 (8 ounce) packages cream cheese
• 1 3⁄4 cups sugar
• 1 teaspoon grated lemon zest
• 1⁄2 teaspoon vanilla
• 5 large eggs
• 2 large egg yolks
• 1⁄2 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons flour

directions

1. Crust: Grease and flour the springform pan. Crush Graham Crackers in a ziplock bag. Mix all other ingredients. Press on to the bottom of a 9 inch springform pan. Bake 7 minutes at 375 degrees. Cool for 30 minutes in fridge.
2. Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.

3. Cheesecake: Have all ingredients at room temperature. Preheat oven to 500*. Beat in a large bowl until creamy for 30 seconds 5 8oz packages of cream cheese. Scrape sides of bowl and beaters well. Gradually add and beat until creamy, 1 to 2 minuutes:

4. 1 3/4 cups sugar.
5. Beat in: 1 teaspoon grated lemon zest.
6. 1/2 teaspoon vanilla.

7. Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:

8. 5 large eggs.
9. 2 large egg yolks.

10. on low speed, beat in :

11. 1/2 c heavy cream.
12. Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500*F, then reduse the oven temperature to 200*F for one hour more.
13. Turn the oven off and pop the oven door open with the handle of a wooden spoon and let the cake cook down in the oven for 30 minutes. Removeto a rack and let cook completely in the pan before unmolding. Cover and refridgerate for at least 6 hours, preferably 24 hours before serving.