New York Cheesecake

Happy Halloween!  Halloween has always been one of my favorite holidays growing up.  The process of figuring out the costume and applying the make up while some delicious stew was simmering on the stove is one of my favorite memories.  Now I’m not going out to trick or treat anymore but I get just as excited to carve a pumpkin, watch a scary movie and pass out candy while cooking a wonderful fall dinner.  Now this post should therefore be about some type of stew that simmers all day while you prepare for all the little goblins coming to your door, but since I made cheesecake this past week I thought I would go ahead and share that instead.  I’m not a huge cheesecake fan but I made this specifically for someone this past week and became a convert for cheesecake.  It was so creamy and tasty that it became one of those desserts that you just need one more bite, and one more, and one more……

New York Cheesecake

adapted from cooks illustrated

For the crust:
5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
4 ounces (approximately 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs
1 tablespoon sugar

For the cheesecake:
2½ pounds (5 8-ounce packages) cream cheese, room temperature
⅛ teaspoon salt
1½ (10.5 ounces) cups sugar
⅓ cup sour cream
2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with ½ tablespoon of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.

Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1½ hours. Transfer the cake to a wire rack and cool until barely warm, 2½ to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)


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