New York Cheesecake
1 crumb-crust recipe, made with finely ground graham crackers, recipe follows
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 orange, zested
1 lemon, zested
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Make crumb crust as directed below. Preheat oven to 550 degrees F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and 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. Cheesecake keeps, covered and chilled, 2 weeks.
Crumb crust:
1 1/2 cups (5 ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt
Stir together crust ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.