New York Cheesecake
Ronnie's Notes
This is the most sophisticated, velvet-textured cheesecake you will ever eat.
Difficulty: Challenging
Instructions
Preheat the oven to 350°F.
Spread the butter on the bottom and sides of a 9” springform pan.
Sprinkle the inside of the pan with the graham cracker crumbs.
Shake the pan to coat the bottom and sides completely.
Using an electric mixer set at moderate speed, beat the cream cheese, orange peel, and lemon peel —occasionally scraping down the sides of the bowl with a rubber spatula—or until the cheese has softened and is smooth.
Gradually add the vanilla, cream, and sugar and beat the ingredients another 2–, again occasionally scraping down the sides of the bowl.
Add the eggs one at a time, beating after each addition.
Add the sour cream and beat the batter briefly to make sure it is smooth.
Pour the batter into the prepared pan.
Prepare a bain-marie: that is, place the springform pan inside a larger pan.
Fill the larger pan with enough hot water to come at least 1 inch up the sides of the springform pan.
Bake the cake in the bain-marie 70– or until the top of the cake is lightly brown.
Remove the springform pan from the bain-marie and let the cake cool in the pan.
When the cake has reached room temperature, refrigerate it at least or until it is thoroughly chilled.
To serve the cake, remove the sides of the springform pan.