Published March 1, 2002.
Our best New York–style cheesecake recipe started with a classic graham cracker crust. We used 2 1/2 pounds of cream cheese for adequate height, flavored the batter with 1 1/2 cups of sugar and 2 teaspoons each of lemon juice and vanilla for the perfect balance of sweetness and tang, and used six whole eggs plus two yolks for a texture that was dense but not heavy and firm but not rigid. Finally, we baked our cake New York–style: at 500 degrees for 10 minutes and then at 200 degrees for 90 minutes.
For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.
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