New York Cheesecake
|Baked graham cracker crumb crust||1|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Each Packages)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Egg yolk||1 Large|
|Milk||1⁄4 Cup (4 tbs)|
1. Prepare crust, using 8 1/2- to 9-inch springform pan. Turn oven control to 300°F.
2. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy, about 3 minutes. Beat in flour and vanilla until well combined, scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended, occasionally scraping bowl.
3. Pour batter into pan. Bake until edge is set and center jiggles slightly, 55 to 60 minutes. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 4 hours or up to overnight. Remove side of pan to serve.