New York Cheesecake

Crust:

1 1/4 c graham cracker crumbs
6 tbsp melted butter


Cake:

5 (8-oz) packages cream cheese, softened
1 cup sugar
grated zest of 1 lemon
5 large eggs plus 2 large egg yolks
1/4 cup heavy cream
1 teaspoon vanilla


Toppings (optional): all added just before serving
- 1 cup sour cream
- raspberry coulis (my favorite)



Set oven to 500. Mix butter and graham cracker crumbs and press into bottom of a 9- or 10-inch springform pan and up the sides a little bit. In a bowl mix cream cheese with sugar and zest until smooth. Add eggs one at a time, mixing until smooth. Add vanilla and cream and pour batter into cake pan. If you are feeling vigorous, I prefer msing this by hand -- the batter isn't as smooth, but there's less air in the cake so it doesn't slump as much.

Bake 10 minutes at 500, then lower temp to 200 and continue baking for another hour. It will still jiggle a little when it's done. Remove from oven, cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. I have tried with and without a bain marie and frankly can't tell the difference.

Also -- you can make very nice little mini cakes by lining a smaller container (custard cups, smaller pans, etc.) with foil and then putting in the crust and batter and peeling the foil away afterward.