New York Cheesecake

Cheesecakes need to “age” . I always make mine at least 24 to 48 hours before it is to be served. The more it ages the creamier and “cheesier” it will be.

Preheat oven to 400 degrees F. Lightly coat a 10 inch Springform pan with spray oil.

To make the CRUST:

Combine 1 1/2 cups flour, 1/3 cup sugar and one stick of butter in food processor. mix till small crumbs form. Add egg yolk and mix until you can form the dough into a ball. ( if sticky place in fridge for 15 to 20 min to chill) Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F.

Increase oven temperature to 475 degrees F. In a large bowl, Beat cream cheese, until smooth add 1 3/4 cups sugar, 3 tablespoons flour, then one at a time add 5 eggs and the yolks and mix thoroughly. Stir in the cream and mix only enough to blend.

Pour filling over crust and bake for 10 minutes at 475 degrees F. Reduce temperature to 200 degrees F. and continue to bake for one hour. Turn oven off, but leave cake in for another hour. ( if at all possible leave in for 3 hours.) Don’t worry if it looks a little jiggly in the center.

Cheese cakes split. You can do all sorts of tricks while you make the cake so it won’t but the only one that I have found is to grease the sides of your pan.. even though I have read countless cook books saying not to. After my cakes are done I run a knife around the sides before I wrap it up and put it in the fridge to chill.