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New York Cheesecake

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Yield6 servings

Equipment

  • 3 bowls 1 large, 1 medium, 1 small
  • 1 cake pan lined with either baking paper or greased with butter and coated with flour

Ingredients

  • 6 eggs
  • 9 tbsp sugar
  • 1 lb (2 cups) cream cheese
  • 1 tsp vanilla extract
  • 1 lemon, juiced
  • 6 tbsp flour, sifted

Instructions

    Do not preheat the oven: you want to start baking cold.
  • Separate the eggs. Keep the whites in the large bowl.
  • Put 3 of the yolks in the medium bowl; in the small bowl, the other 3 yolks.
  • In the medium bowl, beat the 3 yolks with the 3 Tbsp. sugar and all of the cheese. Mix well till smooth.
  • Whip all the egg whites till stiff.
  • To the egg whites, add the 6 Tbsp. sugar and whip till the whites make smooth peaks.
  • In the following order, add the flour, the lemon juice, the 3 yolks from the small bowl and the vanilla. Mix very well. This is the batter.
  • Pour 2/3 of the batter into the baking pan.
  • Mix the remaining third of the batter into the cheese mixture. Mix well.
  • Pour this new mixture straight into the center of the batter in the pan.
  • Bake at  300°F – 150° C for one hour.  Turn the oven off, but don’t remove the cake: just open the oven door a crack and let the cake cool inside. Once cooled down, store the cake in the fridge.