Zipe's Eatery New York Cheesecake
1 cup all-purpose flour
1/4 teaspoon granulated sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg yolk, lightly beaten
1/4 teaspoon vanilla extract
5 (8 ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg yolks
1/2 cup sour cream
Preheat the oven to 375 degrees F.
To prepare the crust, in a large bowl, combine the flour, sugar, and
lemon zest. Using a pastry blender or two knives, cut in the butter
until the mixture is crumbly. Using a fork, stir in the egg yolk and
vanilla until all the dough is moistened.
Pat one third of the crust over the bottom of a 9-inch springform
pan with its sides removed. Bake for about 6 to 8 minutes, or until
golden brown. Cool.
Grease the sides of the springform pan and attach to the bottom. Pat
the remaining two thirds of the crust around the sides, coming up to
a height of about 2 inches.
Increase the oven temperature to 475 degrees F.
In a large mixing bowl at medium speed, beat together the cream
cheese, sugar, and salt until creamy. Add the vanilla extract. Add
the eggs and egg yolks, one at a time, beating well after each
addition. Add the sour cream and mix well. Pour the mixture into the
Bake for 10 minutes. Watch the top of the cake to avoid overbrowning.
Reduce the oven temperature to 200 degrees F and bake for an
additional 60 minutes.
Transfer the pan to a wire rack to cool slightly, about 10 minutes.
While the cake is still warm, gently run a thin-bladed knife around
the inside edges of the pan to loosen the sides of the cake. When
completely cool, carefully remove the sides of the pan. Chill for at
least 2 hours before serving.
Source: Bruce Zipe, famed New York