New York Style Cheesecake

Despite its name, Cheesecake is closer to a custard than a cake. It can be made plain with simple flavors, or extremely complicated with rare, hard to find ingredients (depending on personal taste). There are several cooking styles as well (also personal preference) that allow for many different textures ranging from dry and spongy, to smooth and creamy. With so many options available, its hard to decide on just one. The recipe below however yeilds a  feathery, lustrous flavored Cheesecake.

Ingredients: 1 Cup Graham Cracker Crumbs

2 1/2 Tbls. Unsalted Butter (room temperature)

1 1/2 Tbls. Sugar, plus 1 1/2 Cups

2 1/2 lbs. Cream Cheese (softened)

1 Lemon (zested)

1 Orange (zested)

1/2 tsp. Vanilla 

3 Tbls. All-Purpose Flour

5 Eggs, plus 2 Egg Yolks

1/2 Cup Sour Cream

1 Vanilla Bean

1 tsp. Bourbon

Preheat oven to 375F. Butter the bottom of a 9 inch spring form pan

Combine the Graham Cracker Crumbs

1 1/2 Tbls. Sugar

And the Butter mixing well

Press the mixture onto the bottom of the pan and bake until golden brown (about 5-8 minutes). Set aside to cool, then butter the sides of the pan. Lower the oven temperature to 350F

In a large mixing bowl combine the Cream Cheese

Sugar

Both Zests

And the Vanilla, beat until light and creamy

Add the Flour

Then the Eggs (one at a time) mixing well after each addition

Add the Sour Cream

Vanilla Bean

And Bourbon, mix until smooth

Pour the Batter into the prepared pan

Wrap the bottom of the pan securely in tinfoil (check for leaks)

Place into a roasting pan

Carefully add enough boiling water to come halfway up the sides of the pan

Bake for 1 hour then shut the oven off and prop the door open and leave the cake inside for an extra 30 minutes (remove from the oven with 1-2 inches of jiggle in the middle, the residual heat will carry over and finish the cooking)

Run a sharp knife around the edge of the cake, then release the sides of the spring form pan

Cool completely, 24-48 hours (the longer the cake sits the stronger the flavor) before serving. Let the cake sit out 30 minutes before serving and use a sharp knife to cut slices.

I've made several different Cheesecakes before, but this one is so far my all-time favorite. I didn't have a proper broiling pan to place the Cheesecake in, so I substituted  a deep baking sheet. The water evaporated too quickly and the top came out a bit darker than I wanted, but it had no effect on the flavor or creaminess.