New York Cheesecake
Crust
8 Ounces Graham Cracker Crumbs
4 Ounces Butter - Melted
1 each Lemon Zest
Filling
36 Ounces Cream Cheese
4 Ounces Heavy Cream
3 Tablespoons Flour
11 Ounces Sugar
2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Paste
2 Ounces Triple Sec
5 Each Eggs
3 Each Egg Yolks
For the Crust
1 Combine the Crumbs, butter and zest in a bowl. Mix by hand until fully incorporated.
2 Press the crumb mix into a leak-proof springform pan. If your pan is not leak-proof, line the outside of the pan with
double layer of foil.
For the Filling
1 Place the cream cheese in a mixing bowl with the paddle attachment, beat on low until smooth, you may have a few small
lumps.
2 Add in the cream, sugar and flour. Combine well until smooth. Add in the lemon juice, vanilla, triple sec, and egg yolks,
mix until combined, scraping the sides to make sure all is incorporated. Lastly add in the whole eggs, one at a time until
fully incorporated. Again scraping the sides.
Finishing the cake
1 Pour the filling into the crumb lined pan. Place the springform pan into a baking dish full of warm water. Place in a
300° oven for 75 minutes.
2 Cheesecake is tricky for doneness. You do not want the top to brown or crack. That is the purpose of the water-bath. The
cake when cooked, should still have a bit a jiggle in the batter, but the jiggle should be like Jello not rippling water.
Note for the Huckleberry Swirl:
Hold out about 1/4 of the cheesecake batter and add pureed Huckleberry (or what ever you want, but why would anyone want to deviate from "Hucks"), with a pastry bag, pike in the swirl, have fun and be creative with it.
