This recipe is as easy as it is fabulous.
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 store-bought graham cracker crusts
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Pour filling into store-bought graham cracker crusts, dividing equally between two. Place on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C). Continue to bake for about another 50 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Cheesecake freezes well. Defrost overnight in fridge.
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening, do not over beat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm, but the middle may still look a little wet.
Enjoy! This is a rich, dense, authentic tasting New York Cheesecake!
[Photo Credit and Recipe adapted from: Joy of Baking]