New York Style Cheesecake Recipe
Submitted by: Kirsten Holles
Number of Servings: 9-inch cheesecake
Category: Dessert
Ingredients
1 1/2 cup graham cracker crumbs (or crush about 18 graham crackers)
3 tablespoons sugar
1/3 cup butter or margarine, melted
4 packages cream cheese, 8 ounces (can substitute 2 packages with lowfat)
1 cup sugar
1 teaspoon vanilla extract
4 eggs
1 orange
2 lemons
2 cups boiling water
Instructions
Heat oven to 300º F.
Combine graham crumbs, 3 tablespoons sugar, and butter. Press into a 9-inch springform pan.
Wrap outside of springform pan with aluminum foil so the bottom is covered. This is done so the cake doesn't drip from the edges of the spring form pan.
Bake for 15 minutes and then cool for 10 minutes.
Reduce heat for oven to 250º F.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Zest 1 orange and 2 lemons. Add zest to the batter and mix until blended.
Pour over crust.
Add 2 cups of boiling water to a baking pan and put in oven. This will create a waterbath so the cheesecake doesn't crack.
Put cheesecake in oven and bake for 1 hour.
Turn off oven and open oven door for 1-2 minutes.
Close oven door (keep oven off) and leave cheesecake in oven for 1 hour.
Take cheesecake out of oven and place in fridge for 6 hours or overnight.
When you are ready to serve, run a small offset spatula or paring knife around the cheesecake to loosen the cake from the springform pan, remove the cake from the outer ring.