Classic New York Cheesecake
A classic New York cheesecake made with the World's best cream cheese. An extra thick graham cracker crust and a hint of lemon make it a showstopper.
16
Servings 16
Ingredients:
Crust
- 3 cups crushed graham crackers about 24 crackers
- 10 Tbsp Prairie Farms unsalted butter, melted
- 4 Tbsp sugar
- 1/4 tsp salt
Cheesecake
- 5 8oz Prairie Farms Cream Cheese, softened
- 1 3/4 cups sugar
- 3 Tbsp All purpose Flour
- 1 Tbsp lemon zest
- 5 large Eggs
- 2 large Egg yolks
- 1/4 cups Prairie Farms Heavy Whipping Cream
Directions:
Graham Cracker Crust
- Pre-heat oven to 375°F. Lightly grease 9-inch springform pan with baking spray. In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press mixture evenly across bottom and up sides of baking pan. Bake 10-12 minutes, to set. Remove from oven and set aside.
Cheesecake Filling
- Increase oven temperature to 450°F. In large mixing bowl, beat cream cheese, sugar, flour, lemon zest and salt on medium speed for about 1 minute or until smooth. Beat in eggs, yolks and whipping cream on low speed until well blended. Pour mixture into pan. Bake 15 minutes.
- Reduce oven temp to 200°F. Bake 1 hour. Turn off heat, but leave cheesecake in oven an additional 30 minutes. Remove from oven and cool in pan on a cooling rack approximately 30 minutes.
- Run a thin knife carefully along side of pan to loosen crust gently, but don't release the pan. Refrigerate cheesecake uncovered about 3 hours, then cover loosely with foil and refrigerate an additional 8 hours.
- Before serving, run a metal knife around the inside edge to gently loosen cheesecake from pan. Release springform surround, but leave cheesecake on bottom pan for serving.