Authentic Pagliacci's New York Style Cheesecake
From tuilelaith 2 years agoIngredients
- Crust shopping list
- 1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs) shopping list
- ¼ cup sugar shopping list
- ¼ cup butter , softened shopping list
- ~ ~ ~ ~ ~ shopping list
- Filling shopping list
- 40 ounces cream cheese (5 pkg), room temperature shopping list
- 2 tablespoons fresh lemon juice shopping list
- 3 tablespoons flour shopping list
- ¼ teaspoon salt shopping list
- 5 eggs, room temperature shopping list
- 2 egg yolks shopping list
- ¼ cup whipping cream shopping list
- 2 teaspoons vanilla shopping list
- 1 ¾ cups sugar shopping list
How to make it
- Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan.
- Refrigerate until ready to use.
- Preheat oven to 500ºF.
- Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla.
- Sift sugar, flour and salt together and gradually beat into cheese.
- Beat until creamy, smooth and light, about 5 minutes.
- Beat in eggs and yolks one at a time.
- Blend in cream.
- Pour into crust.
- Bake 12 minutes.
- Reduce oven temperature to 200ºF.
- Continue baking until tester inserted in center comes out clean.
- The original recipe said for 45 minutes but I find that it takes longer.
- Run a sharp knife around the edge of the pan.
- Cool cake completely and refrigerate at least 24 hours before serving.
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