Deluxe Cheesecake Recipe - NYT Cooking
Ingredients For the crust
- 1 cup flour (120 grams)
- ¼ teaspoon sugar
- 1 teaspoon grated lemon zest
- ½ cup (1 stick) butter (113 grams), chilled and cubed
- 1 egg yolk, lightly beaten
- ¼ teaspoon vanilla
For the filling
- 5 8-ounce packages room temperature cream cheese
- ¼ teaspoon vanilla
- 1 teaspoon grated lemon zest
- 1 ¾ cups granulated sugar (347 grams)
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 5 eggs
- 2 egg yolks
- ¼ cup heavy cream
Preparation
- Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
- Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
- Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
- Increase the oven heat to 475 degrees.
- Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
- In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
- Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.