I've had food on the brain, you may have noticed. Here's another recipe I have to share because it is truly... Decadent. Authentic. Genuine. Cheesecake.
Pagliacci's New York Style Cheesecake
- 1 ¼ cups graham wafer crumbs (or vanilla wafer crumbs)
- ¼ cup sugar
- ¼ cup butter , softened
- 40 ounces cream cheese (5 pkg), room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla
- 1 ¾ cups sugar
- 3 tablespoons flour
- ¼ teaspoon salt
- 5 eggs, room temperature
- 2 egg yolks
- ¼ cup whipping cream
Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
Bake 12 minutes.
Reduce oven temperature to 200º. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find that it takes longer.
Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.
"This recipe was given to Bon Appetit magazine by the renowned Victoria, B.C. restaurant, Pagliacci's. It's been an institution in that beautiful city for decades and this cheesecake is just one of the menu items people can't get enough of. It's a deceptively simple and decadent treat."
Thank you for featuring me!
This recipe was shared here: