Pagliacci's New York Cheesecake

Submitted by Marysdottir

"This recipe was given to Bon Appetit magazine by the renowned Victoria, B.C. restaurant, Pagliacci's. It's been an institution in that beautiful city for decades and this cheesecake is just one of the menu items people can't get enough of. It's a deceptively simple and decadent treat. Easily adapts to low carbing by substituting Splenda (or Davinci's Syrup) for the sugar, a nut crust for the crumb one and omitting the flour. My second favourite cheesecake of all time."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 10-12

ingredients

• Crust

• 1 1⁄4 cups graham wafer crumbs (I prefer vanilla wafer crumbs)
• 1⁄4 cup sugar
• 1⁄4 cup butter, melted

• Filling

• 40 ounces cream cheese, room temperature
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla
• 1 3⁄4 cups sugar
• 3 tablespoons flour
• 1⁄4 teaspoon salt
• 5 eggs
• 2 egg yolks
• 1⁄4 cup whipping cream

directions

1. Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
2. Preheat oven to 500º.
3. Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
4. Bake 12 minutes.
5. Reduce oven temperature to 200º. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find (having made this at least 30 times in two different ovens) that it takes about 90 minutes.
6. Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.

Reviews

[Patricia C.]

My grandkids loved this cheesecake. Followed the recipe except cut the lemon juice in half.

 

[Sweetmeats]

Very disappointing. The top was burnt! I followed the directions to the letter. I have a good oven and it is well calibrated and I am an experienced, trained cook. The taste was good but I had to cut off the top for presentation. Next time I won't use the high heat method.

 

[patsu5]

This was the best cheesecake I’ve made. (I’ve made a lot!) I see some people were saying that it was too dark on top. The first time I made it, it was the same way. However…I measured my cheesecake pan and I was using an 81/2” Pan. After I used the 10” pan it came out perfect. My 3rd is in the oven now and it’s not browning yet at all after 1 hour. By the way..I have to leave it in for about 2 hrs. I have a new oven so it could be off a little, but probably not.

 

[Sandra S.]

The cheesecake is the best cheesecake I have ever had! I made it for my husband and daughter when she came for dinner and they loved it! I is creamy with a hint of lemon and has a wonderful crunchy bottom. I also used Vanilla wafers and cooked it for an additional 90 mins. Well worth the time it takes to put together and bake! Thank you Marydottir for sharing!!!