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LOCATION: Recipes >> Desserts Cheesecake >> New York Style 05

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NEW YORK CHEESECAKE

1 1/2 cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 cup ground toasted almonds

3 lbs cream cheese, softened
1 1/2 cups sugar
2 tablespoons vanilla extract

3 whole eggs
2 egg yolks

juice of 1 lemon
zest of 1 lemon, minced

Mix in a small bowl the vanilla wafer crumbs, butter, sugar and
almonds. Pat into a 10 inch springform pan. Bake at 350 for 10
minutes, or until golden. Remove from oven and cool. Reduce oven
temperature to 300.

Beat until smooth the cream cheese, sugar and vanilla. Whisk
together until fluffy the eggs and egg yolks. Add the cheese
mixture, lemon juice and zest. Beat until smooth.

Wrap the bottom of the spring form pan in foil. Foil should reach
2/3 of the way up the pan. 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
up with enough water to reach 1/2 way up the sides of the springform
pan.

Place in the 300 oven and bake for 1 hour. After 1 hour, rotate
the roasting pan so the cakes browns evenly. Add more water if
needed. Bake for an additional 1 to 1.5 hours or until a cake tester
comes out clean.

Remove the roaster from the oven. Carefully remove the springform
pan from the water bath and set it on a rack to cool for 1.5 to 2
hours. Then, move the cake, still on the rack, into the refrigerator.
Chill overnight, or for at least 8 hours.

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