Many parts of the country boasts the best cheesecake. From New York to San Francisco, each has its own unique method and taste. All, however, are delicious.
Serves 10
¾ cup Graham crackers, finely ground
2 tablespoons sugar
3 tablespoons butter, melted
5 8-ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
Zest of 1 orange
Zest of 1 lemon
5 eggs
2 egg yolks
1 teaspoon vanilla
Preheat oven to 500 degrees. Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. With electric mixer on medium-low speed, slowly add the eggs and yolks, one at a time. Add the vanilla and beat mixture on low speed for 1 minute. Pour filling into prepared crust. Place cake on a shallow baking pan. Fill baking pan about half way with hot water. Bake cake on middle rack for 10 minutes. reduce heat to 200 degrees and bake for 1 hour longer. Chill cake. Bring cake to room temperature before serving.
