NEW YORK–STYLE CHEESECAKE
One 9-inch cheesecake; 16 to 20 servings
Do not be afraid of the extreme oven temperature—the surface of the cake will be golden, with a creamy interior.
Preheat the oven to 400°F. Lightly grease a 9-inch springform pan.
Prepare:
Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes. Let cool completely on a rack.
Press the remaining dough about ⅛ inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with:
- 1 egg white, well beaten
Refrigerate the crust if you are not filling it right away.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 500°F.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth and creamy:
- 2 ½ pounds (five 8 oz packages or 1.135kg) cream cheese, softened
Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes:
- 1 ¾ cups (350g) sugar
- (Up to 3 tablespoons [25g] all-purpose flour, for a denser texture)
Beat in:
- Finely grated zest of 1 lemon
- ½ teaspoon vanilla
Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition:
- 5 large eggs
- 2 large egg yolks
On low speed, beat in:
- ½ cup (115g) heavy cream
Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more.
Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes.
Transfer to a rack and let cool completely in the pan before removing the pan ring. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.