Recipe ingredients
Heavily coat 10-inch spring form pan with cooking spray
- 1 1/2 cups commercial graham cracker crumbs
- 5 Tbsp. butter
- 1 tsp. honey
- 1/4 cup sugar
Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.
Filling
- 5 8-ounce bars cream cheese, at room temperature
- 2 Tbsp. flour
- 1 Tbsp. confectioners' sugar
- 1 1/2 cups sugar
- grated rind of 1 lemon
- 1/2 tsp. orange liqueur
- 3/4 tsp. vanilla
- 2 egg yolks at room temperature
- 5 eggs at room temperature
Preheat oven to 400 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.
Yield: 16-20 slices
The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.
If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.
I hope you enjoy this New York style cheesecake recipe.
Other Coffee Cake Recipes:
New York Style Cheesecake Recipe
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