New York Cheesecake

Ingredients
Cookie Crust Filling
 * 1 cup all-purpose flour
 * 1/4 teaspoon granulated sugar
 * 1 teaspoon grated lemon zest
 * 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
 * 1 egg yolk, lightly beaten
 * 1/4 teaspoon vanilla extract
 * 5 (8 ounce) packages cream cheese, softened
 * 1 3/4 cups granulated sugar
 * 1/4 teaspoon salt
 * 1/2 teaspoon vanilla extract
 * 5 eggs
 * 2 egg yolks
 * 1/2 cup sour cream

Directions

 * 1) Preheat the oven to 375 degrees F.
 * 2) To prepare the crust, in a large bowl, combine the flour, Sugar, and lemon zest.
 * 3) Using a pastry blender or two knives, cut in the butter until the mixture is crumbly.
 * 4) Using a fork, stir in the egg yolk and vanilla until all the dough is moistened.
 * 5) Pat one third of the crust over the bottom of a 9-inch springform pan with its sides removed.
 * 6) Bake for about 6 to 8 minutes, or until golden brown. Cool.
 * 7) Grease the sides of the springform pan and attach to the bottom.
 * 8) Pat the remaining two thirds of the crust around the sides, coming up to a height of about 2 inches.
 * 9) Increase the oven temperature to 475 degrees F.
 * 10) In a large mixing bowl at medium speed, beat together the cream cheese, Sugar, and salt until creamy.
 * 11) Add the vanilla extract.
 * 12) Add the eggs and egg yolks, one at a time, beating well after each addition.
 * 13) Add the sour cream and mix well. Pour the mixture into the prepared crust.
 * 14) Bake for 10 minutes. Watch the top of the cake to avoid overbrowning.
 * 15) Reduce the oven temperature to 200 degrees F and bake for an additional 60 minutes.
 * 16) Transfer the pan to a wire rack to cool slightly, about 10 minutes.
 * 17) While the cake is still warm, gently run a thin-bladed knife around the inside edges of the pan to loosen the sides of the cake. #When completely cool, carefully remove the sides of the pan.
 * 18) Chill for at least 2 hours before serving.

Contributed by
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