CheeseCake "New York" Style
Why I Love This Recipe
The first records we have of cheesecake come from the Olympic games held in 776 BC when it was served to the Athletes.
The closest I have ever been to New York city is Uniondale on Long Island. While the recipes for "New York" Cheesecake vary greatly, I personally tend to think of it as being very dense, rich, and solid. So, this is my take on a New York Classic minus the sour cream topping since I am not really a fan of cooked sour cream.
Ingredients You'll Need
1 1/2 cups Kadeem Tea Biscuits crumbs
5 Tbsp. butter
1 tsp. honey
1/4 cup sugar
5 8-ounce bars cream cheese, at room temperature
2 Tb. flour
1 Tb. confectioners' sugar
1 1/2 cups sugar
Zest of 1 lemon
1/2 tsp. orange liqueur (Gran Marnier or Cointreau)
3/4 tsp. vanilla
2 egg yolks at room temperature
5 eggs at room temperature
Mix ingredients together with hands until well blended and crumbs appear moist.
Pour into pan.
With hands, spread evenly across the bottom and 1/4 of the way up the sides of the springform pan.
Pat down firmly.
Bake 10 minutes in a 350 degree oven.
Remove crust and crank the oven up to 400
Place first five ingredients in large mixing bowl and beat on high until they are completely blended.
Add vanilla and 2 yolks, and beat again.
Add eggs one at a time, beating well.
Pour into prepared pan.
Batter will fill pan.
Bake for 10 minutes.
Top will be light golden.
Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean.
Let cool for 15 minutes then run a knife around the outside of the cheesecake to release it from the wall of the pan, this will keep it from cracking in the center if it shrinks slightly while cooling.
Cool to room temperature.
Serve immediately or cover and refrigerate.
Bring to room temperature before serving.