Recipe: Bruce's Bakery New York Cheesecake with Cookie Crust

NEW YORK CHEESECAKE

"I didn't have much time for getting into trouble when I was a kid because I was always helping my dad in his bakery. But I was -- and am -- a New York kid, tough and proud. My partner Joel says I was the toughest baker in Brooklyn. And I'll put my melt-in-your-mouth New York cheesecake with its sweet cookie crust up against anyone's. It's the best, simple as that, and the orders we get to ship it all over the country prove the point." - Author

FOR THE COOKIE CRUST:
1 cup all-purpose flour
1/4 teaspoon 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

FOR THE FILLING:
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
1/2 cup sour cream

Preheat the oven to 375 degrees F.

TO PREPARE THE CRUST:
In a large bowl, combine the flour, sugar, and lemon zest. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly. Using a fork, stir in the egg yolk and vanilla until all the dough is moistened.

Pat one third of the crust over the bottom of a 9-inch springform pan with its sides removed. Bake for about 6 to 8 minutes, or until golden brown. Cool. Grease the sides of the springform pan and attach to the bottom. Pat the remaining two thirds of the crust around the sides, coming up to a height of about 2 inches.

Increase the oven temperature to 475 degrees F.

TO PREPARE THE FILLING:
In a large mixing bowl at medium speed, beat together the cream cheese, sugar, and salt until creamy. Add the vanilla. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the sour cream and mix well. Pour the mixture into the prepared crust.

TO BAKE:
Bake for 10 minutes. Watch the top of the cake to avoid overbrowning. Reduce the oven temperature to 200 degrees F (without removing the cheesecake) and bake for an additional 60 minutes. Transfer the pan to a wire rack to cool slightly, about 10 minutes.

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. Chill for at least 2 hours before serving.

Makes 1 (9-inch) cheesecake, 12 servings
Source: Bruce's Bakery Cookbook: Recipes from the Famed New York Eatery by Bruce Zipes