New York Cheesecake

New York Cheesecake

5 (8 ounce) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons flour

1/2 orange, zested

1/2 lemon, zested

5 large eggs

2 large egg yolks

1/2 teaspoon vanilla

1 graham cracker crust (recipe follows)

Preheat oven to 425 degrees.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.

Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.

Put springform pan with crust in a shallow foil-lined baking pan. Pour filling into crust (pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven for 15 minutes, or until puffed. Reduce temperature to 200 degrees and continue baking until cake is mostly firm (center will stay slightly wobbly when pan is gently shaken), about 2 hours more.

Run a knife around top edge of cake to loosen and cool completely in pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.

　

Graham-cracker Crust:

1 1/2 cups (5 ounces) finely ground graham crackers

5 tablespoons unsalted butter, melted

1/3 cup sugar

3/4 teaspoon salt

Stir together crust ingredients and press into bottom and one inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.