Recipe: NY Style Cheesecake (Jewish Cheesecake, Dolores Casella)

NY STYLE CHEESECAKE

FOR THE COOKY CRUST:
2 cups sifted flour
1 large egg
1/2 cup sugar
1/2 cup butter
1 to 2 tbsp brandy or rum

Combine all ingredients and work into a smooth paste. Chill one hour.

Fit the chilled dough into bottom and sides of a 9 1/2-inch springform pan. Chill while making filling.

FOR THE FILLING:
1 1/2 lbs (3 pkgs, 8 oz each) cream cheese, room temperature
6 large eggs, separated
1 1/3 cups sugar, divided use
2 tbsp flour
1 3/4 cups sour cream
2 tsp grated lemon rind
2 tsp lemon juice
1 1/2 tsp vanilla

Combine cream cheese and egg yolks. Beat with electric mixer till perfectly smooth; set aside.

Combine 1 cup sugar, flour, sour cream, lemon rind, juice and vanilla. Add to cream cheese mixture while continuing to beat. Beat until light and smooth.

Then whip the egg whites with the remaining 1/3 cup sugar till soft peaks form. Fold whites into cheese mixture.

Pour the filling into the prepared crust.

Bake at 325 degrees F for 70-75 minutes. Turn off heat and let cool in oven with the door ajar.

Source: World of Baking by Dolores Casella