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New York Cheesecake

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Ingredients

For the crust

  • 2 cups Graham cracker crumbs 

  • 5 tablespoons Unsalted butter, melted 
  • 2 tablespoons Domino® Baker's Sugar™ 
  • ¼ teaspoon Salt

For the cheesecake

  • 5 (8-ounce) packages Cream cheese, at room temperature 

  • 1 ¾ cups Domino® Baker's Sugar™ 
  • 3 tablespoons All-purpose flour 
  • 1 ½ teaspoons Pure vanilla extract 
  • 1 teaspoon Freshly grated lemon zest 
  • ¼ teaspoon Salt 
  • 5 large Eggs, at room temperature 
  • 2 large Egg yolks, at room temperature 
  • ½ cup Heavy cream, at room temperature

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Instructions
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Prep Time: 25 minutes / Bake Time / Rest Time: 1 hour and 15 minutes / at least 6 hours / Yields: 10-12 servings

Step 1

Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.

Step 2

In a medium bowl, mix all the ingredients for the crust. Press the crumb mixture into the bottom and sides of the prepared pan. Bake for 15 minutes. Remove from the oven and set aside. Increase oven temperature to 450°F.

Step 3

In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, lemon zest, and salt. Beat until incorporated.

Step 4

Add eggs, one at a time, and mix until combined. Add egg yolks and heavy cream and mix until smooth. Scrape the sides of the bowl as needed.

Step 5

Pour the batter into the prepared pan. Bake for 15 minutes at 450°F, then reduce temperature to 225°F and bake for 1 hour. Turn the oven off and open the door of the oven. Allow the cheesecake to cool down in the oven for 45 minutes. Remove from the oven and cool completely. Refrigerate for at least 6 hours or overnight.

Step 6

When ready to serve, run a sharp knife around the cake and unmold.

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