Tony Claxton's Recipes
New York Style Cheesecake		    

This is a good, dense cheesecake. It takes a full 9" x 3" springform pan. I have never made it with 6 whole eggs plus 2 egg yolks. I've always just used 7 whole eggs. 4 oz of graham crackers is about 8 whole crackers. To unmold cake remove the pan sides. Invert cake on a plate. If you used parchment paper to line the bottom of the pan then remove the pan bottom and peel off paper. If you used butter on the pan bottom use a thin metal spatula to separate pan bottom from crust. Invert cake unto a serving platter. For best texture allow the cake to stand at room temperature for about 30 minutes before serving.

                                   

Ingredients
Crust:
1 C (4 oz) - Graham Cracker Crumbs
1 T - Sugar
5 T - Butter (Unsalted, Melted) 		   
Filling:
2 1/2 lb - Cream Cheese (Room Temp)
1/8 t - Salt
1 1/2 C (10 1/2 oz) - Sugar
1/3 C (2 1/2 oz) - Sour Cream
2 t - Lemon Juice
2 t - Vanilla Extract
2 - Large Egg Yolks
6 - Large Whole Eggs


Instructions
  • Crust:
    • Adjust oven rack to lower middle position and pre-heat oven to 325°F
    • Combine crumbs, sugar and butter in a bowl and toss until evenly mixed
    • Line bottom of 9"x3" springform pan with parchment paper or brush bottom of pan with melted butter, and brush sides of pan with melted butter
    • Pour crumbs into pan, spread out and evenly press onto pan bottom
    • Bake until beginning to brown around edges, about 13 minutes
    • Cool on rack while preparing filling
  • Filling:
    • Increase oven temp to 500°F
    • Scrape beater and bowl before every addition in the instructions below
    • Beat cream cheese at medium-low speed in standing mixer with a paddle attachment until broken up and slightly softened
    • Add salt and half of sugar and beat at medium-low speed until combined, about one minute
    • Add remaining sugar and beat at medium-low speed until combined, about one minute
    • Add sour cream, lemon juice and vanilla and beat at medium-low speed until combined, about one minute
    • Add two yolks and beat at medium-low speed until combined, about one minute
    • Add whole eggs two at a time, beating until thoroughly combined, about one minute, between each addition
  • Cake:
    • Brush sides of pan with more melted butter and set pan on foil lined rimmed pan
    • Pour filling onto cooled crust and bake 10 minutes at 500°F
    • Without opening door, lower oven heat to 200°F and continue to bake for about 1 1/2 hours or until a thermometer reads about 150°F when inserted into center of cake
    • Move cake to wire rack to cool and separate cake from sides of pan with a paring knife
    • Cool until barely warm, at least 2 1/2 or 3 hours
    • Wrap tightly in plastic and refrigerate until cold, at least 3 hours


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