Gf New York Style Cheesecake With Nut Crust - cooking recipe

Ingredients

Nut Crust
5 ounces macadamia nuts
1/2 cup rice crackers, broken
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons butter, melted
Cheesecake Filling
2 1/2 lbs cream cheese, cut into rough 1 inch chunks and left to stand at room temperature for 30 to 45 minutes
1/4 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
2 large egg yolks
6 eggs, whole

Preparation

Crust:
Preheat oven to 350 degrees F.
Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed.
Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F.
Melt an additional 1 TB butter, set aside.
Cheesecake filling:
In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula.
Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute.
Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions.
Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F.
Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking.
Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days.
To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche.