time out / ddf

[dropdeadfred]

I went this way tonight.. I'll let you know tomorrow evening

New York Cheesecake with Classic Shortbread Crust


Ingredients
For the Shortbread Crust:

1 ½ cups (180g) flour
1/3 cup (66g) sugar
1 large egg
½ cup (4oz/ 113g) butter, at room temperature *I use salted, but use unsalted if you're sensitive to salt

For the Cheesecake Batter:

Four 8-ounce packages (32oz/ 908g total) cream cheese, full-fat, at room temperature
1 ½ cups (297g) granulated sugar
¼ c (30g) all-purpose flour
1 teaspoon salt
4 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup (60ml/ 56g) heavy whipping cream
3 teaspoon pure vanilla extract

Instructions

Make the Shortbread Crust:
Preheat the oven to 400 degrees F (204 degrees C). Prepare a 9-inch springform pan as follows: Spray the inside of the pan lightly with non-stick baking spray. Cut out a parchment round to fit the bottom of the pan and press it into the pan. Spray the parchment lightly with non-stick baking spray.
Add all the shortbread crust ingredients to a bowl and stir until all the flour is moistened with butter and a dough forms. Dump the dough into the prepared pan and press it into an even layer with your fingers so that it covers the bottom of the pan and comes about ½-inch up the sides.
Prick the dough all over with a fork approximately 20 times. Bake the crust for 15 minutes. Remove the pan from the oven and let it cool while you make the batter.
Make the Cheesecake:
Heat oven to 475 degrees F (246 degrees C).
Beat the cream cheese, sugar, flour, and salt with an electric mixer on medium-high speed until creamy and completely smooth, about 2 minutes. Scrape down the sides of the bowl.
Add the eggs and egg yolks and beat on medium-high speed until well combined, about 2 minutes more.
Add the heavy cream and vanilla extract and mix on low just until combined.
Pour the cheesecake batter into the crust. The batter will come up nearly to the top of the pan.
Set the pan on a baking sheet and place it in the oven. Bake for 15 minutes. Leaving the oven door closed, reduce the oven temperature to 200 degrees F (93 degrees C) and bake for 50-60 minutes longer. To know when the cheesecake is done: Very gently shake the pan. You should see a small amount of movement, a slight wobble, in the center of the cheesecake, but it will be clearly set. If the center appears liquidy when you gently shake the pan, it needs longer to bake. Be patient. Cheesecake cannot be rushed.
Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate uncovered for about 2 hours, until chilled. Then, cover the cheesecake and continue refrigerating for a total time of at least 8 hours, or overnight.

https://ofbatteranddough.com/new-york-cheesecake/#recipe