New york cheesecake

Crust

2 cups crushed shortbread cookies

5 tablespoons chilled unsalted butter

1 ½ tablespoons sugar

Filling

2 8-ounce packages of Philadelphia cream cheese *

¾ cup sugar

1 large egg

2 large egg yolks

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

1 tablespoon flour

Directions

Preheat the over to 350°F. Grind shortbread cookies to coarse crumb in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture into 4, 4-inch spring form pans. Bake crust until golden brown and firm to touch, about 10 minutes. Cool crust in pan on rack.

For the filling beat cream cheese in a large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk one at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrap filling over crust in pan.

Bake 10 minutes at 350°F, then lower temperature to 300°F and bake for 30 minutes or until center is softly set. Turn off oven and leave the over door slightly ajar, so the cheese cake cools slowly. Chill over night before service.

• Tips with cheesecakes: Always use Philadelphia cream cheese. A case study has been done, that shows that cheesecakes made with it set up far better than other brands, which didn’t have the desire firmness after chilling.
• If you want a dense thick cheesecake do not use a water bath. Water baths help ensure uniform cooking but also make cheesecakes have a creamy consistency. With out using a water bath, cheesecake gain the thick crumbly texture of the old Jewish deli's.
• Cooling a cheesecake properly is key to ensuring a crack free desert. Always leave it in the over when it is turned off, with the door open. This helps the cheesecake come to room temperature gently.