New York Style Cheesecake

This past holiday season I made three cheesecakes from blueberry, raspberry to cherry, and brought one of each of those flavors to separate family gatherings. Needless to say, they've always been a hit each time!

I've been making this recipe for a number of years, and I've been modifying it to fit my taste or the way I bake it. Although the ingredients hasn't changed much, but baking these cakes can pose a challenge, even to the seasoned bakers out there! Trust me, you have to worry about the cracks, burnt tops (which I have done many times before and still do...), or is it too soft or too dry??? And the list just goes on and on...Oh, so many things to worry about, but everything else really depends on your oven temperature, timing and technique. So, if you really want the perfect cheesecake, you just have to pay close attention to every detail, and of course, you ALWAYS have to watch the time! Then, everything else will fall right into its place...

As far as the topping goes, I have always used a store bought canned fruit sauces or pie fillings, which are so great and convenient! Then, maybe one of these days when I get REAL ambitious, I'll try to make them from scratch...he he he...

For the size of this cake, I always call it the "10 pounder cheesecake" because of its density, and not because it will add ten more pounds on your hips! Ha ha ha! So, I'll just let you be the judge...but don't worry about it 'cause when it's done, you just have to sit back, relax, and enjoy your creamy and luscious cake!

Have fun!!! It's worth a try!

Ingredients:
Crust:
4 Tablespoon Unsalted Butter, melted
¼ Cup Sugar
1 Package of Graham Crackers - Finely Ground

Filling:
5 (8 oz) packages cream cheese, softened at room temperature
1 ¾ cup sugar
3 Tablespoons all - purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1 teaspoon vanilla

Directions:
Crumb Crust:
In a food processor, mix all the ingredients together, and pulse until crumbly. Fill the bottom of a 10" spring form pan with the graham cracker crumb. Pack it tightly. You can also bring the crumb onto the side of the pan if you want to, but not necessary.

Filling:
Preheat oven to 450 degrees F.

In a food processor, stand up mixer or electric hand mixer, beat together cream cheese, sugar, flour, and zests until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient are well incorporated and scraping down bowl between additions.

Pour filling into spring form pan with crust. Place the spring form pan on a baking sheet or pan to catch any drips. Bake in middle of oven 12 minutes or until puffed. Reduce temperature to 250 degrees F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken) about one to two hours more.

*This recipe can be split into regular shallow pie pans. Baking time at 250 degrees F will be reduced in half. Watch closely for doneness.

Run a knife around top edge of cake to loosen and cool completely in spring form pan on a rack. Chill cake in the refrigerator, loosely covered for at least 6 hours before serving. Remove side of pan and transfer cake to a plate.

**Another side tip: Pour hot water (from the tap) on a deep baking dish (about half-way up) and place it on the second rack below the cheesecake when baking. This will keep the oven moist and will prevent the cake from cracking.

Cheesecake keeps well for two weeks. The longer it sits, the better it is. Can be eaten plain or served with your favorite fruit topping/sauces and topped with whipped cream. Enjoy!