This is just long-winded, it's really quite easy despite that
Authentic New York style cheesecake
I don't make cheesecake very often, but when I do, this is how I do it.
The granddaddy of 'em all
Cheesecake gets better with age. Overnight refrigeration is required after allowing the cake to cool completely to room temperature ... but I prefer 2 or 3 days.
To start: Bring a kettle of water to the boil
Wrap the exterior of a 9 inch springform pan with a double layer of heavy duty aluminium foil
Heat oven to 550 degrees Fahrenheit
For the crust:
1 1/2 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup melted unsalted butter
2 tablespoons honey.
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch springform pan and pop it in the freezer for at least 1 hour (can be made 1 day ahead)
For the cheesecake:
Five 8 ounce packages Philadelphia brand cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon pure vanilla extract
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put a roasting pan on the middle oven rack. Put the springform pan with the crust in the pan. Pour the cheesecake filling into the crust (the springform pan will be almost completely full). CAREFULLY pour the boiling water in the kettle into the roasting pan (you don't want any water to get on the cheesecake filling). Carefully slide the oven rack into the oven and shut the door.
Set a timer for 12 minutes or until the cheesecake puffs. Reduce the oven temperature to 200 degrees and continue baking until the cake is mostly firm (the center should still wiggle like Jell-O when the pan is GENTLY shaken), about 1 hour more (do not allow the top to take on any color).
Remove the cheesecake from the roasting pan (the roasting pan can stay in the oven until it is completely cool) and run a long thin blade around the top edge of the cake to loosen it and prevent sticking.
Cool the cheesecake on a cooling rack to room temperature (the bottom of the pan will be completely cool to the touch). Cover the cake loosely with plastic wrap and refrigerate at least 8 hours.
Release the side of the pan and transfer cheesecake to a plate. Allow the cake to come to room temperature before slicing and serving.
Cheesecake keeps, covered and under refrigeration up to two weeks
(My guilty pleasure is canned cherry pie filling ladled on individual slices, but I know most would consider that sacrilege)