- New York Cheesecake

New York Cheesecake

1¼ cups finely ground graham crackers
¼ cup sugar
¼ cup butter (room temperature)

5 8-oz packages of cream cheese (room temperature)
2 tbsp fresh lemon juice
2 tsp vanilla
1¾ cup sugar
3 tbsp all purpose flour
¼ tsp salt
5 eggs
2 egg yolks
¼ cup whipping cream

Mix graham cracker crumbs, ¼ cup sugar and butter using pastry blender or 2 knives until mixture resembles coarse meal. Press firmly into bottom and ½ inch up sides of 9 inch spring form pan. Refrigerate until ready to use.

Preheat oven to 500°F. Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt. Gradually beat into cream cheese, then continue beating until moisture is creamy, smooth and light – about 5 minutes.

Beat in eggs and yolks one at a time, beating lightly after each addition.

Blend in cream. Pour into crust. Bake 12 minutes. Reduce temperature to 200°F. Continue baking until tester inserted into center comes out clean (about 45 minutes).

Gently run sharp knife around edge of pan. Cool cake completely in pan on rack.

Refrigerate at least 8 hours.

Notes: I should have posted this a long time ago and thought I had - it is the best ever!!