Debra's New York-style Cheesecake
From: PotWench
Date: 2/11/00
1 1/2 cups Graham Cracker or Vanilla Wafer Crumbs (I prefer graham)
6 Tbl Butter, melted
1/4 c. ground toasted Almonds
3 lbs Cream Cheese, softened
1 1/2 cups Sugar
2 Tbl Vanilla extract
3 whole Eggs
2 egg Yolks
juice of 1 Lemon
zest of 1 Lemon, minced
Mix in a small bowl the graham or vanilla crumbs, butter & almonds. Pat into a 10 inch springform pan. Bake at 350º for 10 minutes, or until golden. Remove from oven & cool. Reduce oven temperature to 300º.
Beat until smooth the cream cheese, sugar & vanilla. Whisk together until fluffy the eggs & egg yolks. Add the cheese mixture, lemon
juice & zest. Beat until smooth.
Wrap the bottom of the springform pan in foil. Foil should reach 2/3 of the way up the pan. This is in case the springform pan leaks. Trust
me here. Pour the filling into the pan. Tap the pan on the counter top several times to break up the air bubbles. Place the filled springform
pan in a roasting pan. Fill the roasting pan up with enough water to reach half-way up the sides of the springform pan.
Place in the 300º oven & bake for 1 hour. After 1 hour, rotate the roasting pan so the cakes browns evenly. Be care to not slosh hot
water into the cheesecake or burn yourself. Add more water if needed. Bake for an additional 1 to 1-1/2 hours or until a cake tester comes
out clean. I check it every half of an hour, since I have a teeny oven.
Remove the roasting pan from the oven. Carefully remove the springform pan from the water & set it on a rack to cool for 1-1/2 to 2 hours. Then, move the cake, still on the rack, into the refrigerator.
Chill overnight, or for at least 8 hours.