New York Style Cheesecake

This recipe goes well in the Shortbread Crust from the previous entry.

Preheat oven to 500F.

Mix till smooth and creamy:
2 & 1/2 lbs cream cheese (room temperature to soften)
1 & 3/4 cup sugar

Mix in (scraping sides of mixing bowl often):
3 Tablespoons flour

Add:
1/2 teaspoon Vanilla

Mix in, one at a time, till incorporated:
5 large eggs
2 large egg yolks

Add:
1/2 cup heavy cream

Mix thoroughly.

Pour into prepared Shortbread Crust in 9 inch x 2 - 2(1/2)
Bake at 500F for about 15 minutes. You should start to get some browning to the top of the cheesecake. Be careful to not let it get to dark. Reduce the temperature to 200F. If the cake is getting dark, you may want to open the oven door to help get the temperature reduced. Bake for about 80 minutes at the reduced temperature, till partially set. Tap the side of the pan with a large knife to check how much it wiggles. It should still wiggle some near the center at the end of the bake time. Turn off the oven and leave the cake in the oven to cool (overnight is good). After the cake is cool, cover it with plastic wrap and refrigerate, preferably at least one day before serving.

______________

Some notes:

Never whip the filling. I mix in a bread mixer, using the dough hook. In the end, you do not want to have any air whipped into the filling.

A better end product requires better ingredients.

Light whipping cream costs a lot less than heavy cream, and your cake will turn out closer to a pudding than a cheesecake.

Set the cheese out on the counter several hours ahead to bring it to room temperature. It will be softer. If you take the cheese strait from the fridge to the mixer, the mixing will be a lot more work.