Rich, creamy, thick and dense lemon-scentedvanilla cheesecake with a vanilla wafer crumb crust and crownedwith a sweet raspberry topping.
Recipe: New York-Style Cheesecake
2 cups vanilla wafer crumbs (8-ouncesor about 56 wafers)
Stir together crumbs and 2 egg whitesuntil thoroughly blended. Press crumb mixture onto bottom and2 1/2-inches up sides of lightly greased 9 x 3-inch springformpan. Chill.
In large mixing bowl, beat together creamcheese, sugar, flour, lemon peel and vanilla at high speed untilfluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating wellafter each addition. Blend in cream. Pour into chilled crust.
Bake in preheated 500°F (260°C)oven 10 minutes. Reduce heat to 250°F (120°C) and bakeuntil cake tester inserted in center comes out clean, an additional50 to 60 minutes. Cool on wire rack. Spread cooled topping overtop. Chill until firm, at least 8 hours or overnight. To serve,remove rim of pan and cut into wedges. Refrigerate any leftovers.
For Raspberry Topping: Drain raspberries,reserving syrup. Set aside. Add water to syrup, if necessaryto make 1/2 cup. Set aside.
In small saucepan stir together sugerand cornstarch. Stir in reserved raspberry liquid and maple syrup.Cook over medium heat, stirring constantly, until mixture boilsand thickens. Boil 1 minute. Stir in reserved raspberries. Coolto room temperature before serving.
2 large eggs, separated
5 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
5 large eggs
1/4 cup whipping cream
Rosy Raspberry Topping:1 (12-ounce) package frozen slightly sweetenedraspberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/3 cup maple syrup
Makes 12 to 16 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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