1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt
Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 550 degrees. Beat together cream cheese, sugar, flour and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on a low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven for 12 minutes, or until puffed. Reduce temperature to 200 degrees and continue baking until cake is mostly firm (center will stay slightly wobbly when pan is gently shaken), about 1 hour and 45 minutes more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.
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