New York Cheese Cake
1 pkg Graham Crackers
2 Tbsp Sugar
1/8 tsp salt
Press into the bottom of a 10" spring form pan. Bake in a 375° oven for 6-8 Minutes. Cool
Prepare Baine for baking:
Using 2 wide sheets of foil wrap the pan across the bottom and up the sides separately in opposite directions. Crinkle foil around sides of pan to create an insulation blanket. Make sure the foil is wide enough that there are no seams, so there are no leaks. Set this Baine in a large roasting pan that will hold the water. Set oven temperature to 325°
4 8oz bricks of Cream Cheese
2 C sugar
3 Tbsp Flour
4 tsp vanilla
1 Tbsp fresh lemon zest or (1 tsp dried)
2 tsp lemon juice
1/4 tsp salt
In a large mixer cream the Cream cheese with the sugar and flour on medium speed until smooth, about 1 minute.
Add the vanilla, lemon juice and lemon zest. Mix on low until combined.
Add eggs one at a time until incorporated be careful not to over mix.
Pour mixture into prepared pan. Add boiling water to the roasting pan until it is 1" deep.
Bake for 1 hour and 30-45 minutes. Top should not look liquid but should still wobble a bit.
1 C sour cream
1/4 C sugar
1 tsp vanilla
Prepare this mixture while cake is baking. Immediately and gently top the cheese cake with this mixture and continue to bake for an additional 10 minutes.
Remove entire Baine from oven and allow the cheese cake to cool in the water bath until the water is just warm, about 45 minutes.
Refrigerate for at least 8 hours.
Top with fruit topping if desired. A good recipe for this is 1/2 of the Strawberry Glaze Pie.