Eden and Cynthia: thank god you're out there!
Cynthia, no I didn't put a water bath in the oven--the directions didn't tell me to so I didn't think of it. I'm SO not a baker that I don't have very complete reflexes, I was just mechanically following instructions. Btw, I'm just anal enough, prior to following instructions, to make sure my instructions are good and compare a recipe like this with another to make sure that the proportion of ingredients are right. The first NY recipe I looked at was on Chefs.com, and it only called for 1/2 c of sugar. I knew that wasn't enough, and looking at other recipes confirmed it probably should have read 1 1/2" for that quantity of cheese. So I nixed it and used a recipe on epicurious that others posted rave reviews to. I didn't go so far as to compare techniques, though.
Eden, thanks for the tip. I'm going to go read those recipes!
And for both of your amusement, below is the recipe I used:
We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, and dense, with a slightly lemony flavor. The Lindy's cheesecake in our January 1991 issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.
Active time: 45 min Start to finish:10 hr
click photo to enlarge
1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
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 vanilla
Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
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 springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov