New York–style Cheesecake

Let's Cook

1. Step 1.

   Prepare: Pat-in-the-Pan Shortbread Dough

2. Step 2.

   Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes. Let cool completely on a rack.

3. Step 3.

   Press the remaining dough about ⅛ inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with: 1 egg white, well beaten

4. Step 4.

   Refrigerate the crust if you are not filling it right away.

5. Step 5.

   Have all ingredients at room temperature, about 70°F. Preheat the oven to 500°F.

6. Step 6.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth and creamy: 2 ½ pounds (five 8 oz packages or 1.135kg) cream cheese, softened

7. Step 7.

   Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes: 1 ¾ cups (350g) sugar; (Up to 3 tablespoons [25g] all-purpose flour, for a denser texture)

8. Step 8.

   Beat in: Finely grated zest of 1 lemon; ½ teaspoon vanilla

9. Step 9.

   Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition: 5 large eggs; 2 large egg yolks

10. Step 10.

    On low speed, beat in: ½ cup (115g) heavy cream

11. Step 11.

    Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more.

12. Step 12.

    Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes.

13. Step 13.

    Transfer to a rack and let cool completely in the pan before removing the pan ring. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.