Chicago Style Cheesecake
Ingredients
The crust
-
1½
cups
graham cracker crumbs
-
4
tablespoons
butter, melted
The cheesecake filling
-
2½
lbs
cream cheese
-
1½
cups
sugar
-
3
tablespoons
all-purpose flour
-
4
large
eggs
-
4
large
egg yolks
-
½
cup
heavy cream
-
1
tablespoon
vanilla extract
-
1
tablespoon
lemon zest
Instructions
- Preheat the oven to 475°F.
- Combine graham cracker crumbs and melted butter, then press into the bottom of a 10-inch springform pan and freeze.
- Mix cream cheese in a stand mixer until softened, scraping down the sides as needed.
- Add sugar and flour, mixing until blended.
- Add eggs one at a time, mixing briefly after each addition, then add egg yolks two at a time.
- Mix in heavy cream, vanilla extract, and lemon zest until just combined.
- Remove crust from the freezer and pour in the cheesecake filling.
- Place the springform pan in a baking pan filled with water and bake for 12 minutes at 475°F.
- Reduce the oven temperature to 350°F and continue baking until the top is golden, about 50 to 60 minutes.
- Cool on a wire rack, then refrigerate for at least 6 hours, preferably overnight.
- Serve with fresh berries and whipped cream.
Nutrition Facts (estimated)
Servings
10
Calories
709
Total fat
53g
Total carbohydrates
48g
Total protein
12g
Sodium
475mg
Cholesterol
288mg
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