New York Style Cheesecake
This firm and dense cheesecake does not require the water bath usually used to evenly cook cheesecakes. The initial burst of high heat causes the eggs to puff, then the quick reduction to 200 °F prevents the eggs from over cooking and allows the cake to slowly dehydrate, creating the dense yet creamy texture expected from a New York Style cheesecake.
Ingredients
Units:
- Graham Cracker - 1 oz
- Granulated Sugar - 8⅞ oz
- Egg - 7¼ oz
- Vanilla Extract - 3/8 oz
- Lemon Zest - 1
- Cream Cheese - 2 lb
- Sour Cream - 2⅛ oz
- Heavy Cream - 2⅛ oz
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