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New York Style Cheesecake
Crust
1 cup (4 ounces) graham cracker crumbs
1 cup walnuts chopped (finely)
1 tablespoon sugar
6 tablespoons unsalted butter, melted; divided
Preheat oven to 500ºF. Combine graham cracker crumbs, chopped walnuts,
and sugar in medium bowl. Add 5 tablespoons of melted butter and toss with
fork until evenly mixed. Empty crumb mixture into 9-inch springform pan and
press evenly into pan bottom. Set aside.
Filling
2
1
⁄2 pounds cream cheese, softened
1
⁄8 teaspoon salt
1
1
⁄2 cups sugar
1
⁄3 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs
Place cream cheese into a large bowl and beat at low speed to break up and
soften, about 1 minute; scraping bowl as necessary. Add salt and sugar and
beat at medium-low speed until combined, about 1 minute. Scrape bowl; add
sour cream, lemon juice, and vanilla; beat at low speed until combined. Scrape
bowl; add yolks and beat at medium-low speed until thoroughly combined.
Add whole eggs two at a time, beating until thoroughly combined and scraping
bowl between additions, as needed.
Grease sides of springform pan with remaining melted butter. Set springform
pan on rimmed baking sheet. Pour filling into pan and bake 10 minutes; without
opening oven door, reduce oven temperature to 200ºF and continue to bake
until center of cheesecake has a jelly consistency (150ºF internal temperature),
about 1 hour 15 minutes.
Transfer cake to wire rack and cool 5 minutes. To avoid cracking, free cheese-
cake from the sides of the pan with a paring knife before allowing it to cool fully.
Cool until barely warm, 2 to 3 hours. Wrap tightly in plastic wrap and refrigerate
until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between
crust and pan bottom to loosen, then slide cake onto serving plate.
Makes: 12 to 16 servings.
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