New York Chesecake

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READY IN: 3hrs 15mins
SERVES: 16
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.
  • 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:
  • 1 3/4 cups sugar.
  • Beat in: 1 teaspoon grated lemon zest.
  • 1/2 teaspoon vanilla.
  • Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:
  • 5 large eggs.
  • 2 large egg yolks.
  • on low speed, beat in :
  • 1/2 c heavy cream.
  • 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.
  • 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.
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