New York Cheesecake

For the crust:

  • 1 1/3 cups finely grated graham cracker crumbs
  • 1/3 cup sugar
  • 5 tbsp. melted butter
  • Pinch of salt

For the filling:

  • 4 (8-oz) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon vanilla
  • 3/4 cup sour cream

For the caramel sauce:

  • 1/3 cup water
  • 1 1/2 cups sugar
  • 2 tbsp. unsalted butter
  • 1 cup heavy cream
  • 1/2 tsp. vanilla extract
  • Pinch of salt

To make the crust:
Preheat oven to 350 degrees.  Mix the graham cracker crumbs, butter, sugar, and salt together in a medium bowl.  Press the mixture into the bottom and 1 inch up the side of a buttered 9 inch spring form pan.  Bake for 10 minutes in a shallow baking sheet.  Allow crust to cool completely in spring form pan on rack.

To make the filling:
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

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

To make the caramel sauce:

  1. Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
  2. Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Cheesecake

Mmm…I can taste it already!

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