New York–Style Cheesecake, Wolvie's

Have all ingredients at room temp...

2 1/2 lb. cream cheese
5 eggs
2 egg yolks
1 tsp vanilla
1/2 tsp salt
3 Tbs. flour
1/4 cup heavy cream
1 1/4 cup sugar (up to 1 3/4 cup)

Crust - your choice.

Beat the cream cheese until very smooth. Add the vanilla and salt. Add the flour, mix well. Add the sugar, mix until very smooth and creamy. Add the eggs and egg yolks, one at a time, mixing well after each is added. Add the cream, stir to combine.

Pour into a prepared 9" or 10" springform pan.

Bake at 450 degrees for 10 minutes. Lower temp to 205 degrees (or 200 if your settings are not that precise), and bake for 1 hour and 35 minutes more for the 9-inch, 1 hour and 20 minutes more for the 10".

Turn off the oven and let cake cool to room temp inside. Refrigerate the cooled cake overnight.

I use parchment paper on the bottom of my cake pans, springform or other, it really makes taking the cheesecake out of the pan a breeze. --Wolvie

Adapted from Craig Claiborne's "The NY Times Cookbook"

New York–Style Cheesecake, Wolvie's