Rebecca’s New York Style Cheesecake

Serves: 12
Preparation: 20 min
Cooking: 1 ½ - 2 hours
Must be made ahead
Can be frozen

Crust:
1 Cup flour, sifted
¼ Cup sugar
½ Cup (1 Stick) butter
1 slightly beaten egg yolk
¼ tsp. vanilla

Filling:
5 8-oz. pkg. cream cheese, softened
1 ¾ cups sugar
3 Tbsp. flour
¼ tsp. salt
¼ tsp. vanilla
5 eggs
2 egg yolks
¼ cup heavy cream

Preheat oven to 400

Crust:
Combine flour and sugar in a bowl, cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of mixture on bottom of lightly greased 9” or 10” springform pan with the sides removed. Bake for about 6 minutes, or until golden. Cool. Butter sides of pan and attach to the bottom. Pat remaining mixture evenly on sides to a height of 2 inches.

Raise oven to 500

Filling:
Using an electric mixer, beat softened cream cheese until fluffy. In a separate bowl, combine sugar, flour, salt and vanilla. Gradually blend into cheese. Add eggs and egg yolks one at a time, beating well after each addition. Gently stir in heavy cream and pour into crust-lined pan. Bake in oven for 5-8 minutes, or until top edge of crust is golden. Reduce heat to 200. Bake for 1 ½ - 2 hours. Remove from oven. Cool in pan for about 3 hours. Remove sides of pan. Refrigerate or freeze.