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Source: Incredible Egg Board

New York-Style Cheesecake
For even more flavor, top this classic dessert with fresh raspberries and kiwi slices or prepared cherry or blueberry pie filling.
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Serves: 12 to 16
Prep Time: 25 minutes
Cook Time: 90 minutes
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2 cups vanilla wafer crumbs (about 60 wafers)
2 large egg whites, lightly beaten
40 ounces cream cheese, room temperature (five 8-ounce packages)
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 teaspoons freshly grated lemon zest
2 teaspoons vanilla extract
5 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup heavy cream

Preheat the oven to 300° F. Adjust the oven rack so it’s in the center of the oven. Grease the sides and bottom of a 9-inch springform pan.

For the crumb crust: Mix together the vanilla wafer crumbs and the egg whites until evenly moistened. Press the crumbs evenly and firmly across the bottom and about 2 inches up the sides of the springform pan. Refrigerate until ready to bake.

For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour, lemon zest and vanilla on low speed until blended. Increase the speed to high and beat for 3 to 4 minutes longer or until fluffy.

Beat in the eggs and egg yolks, one at a time and beating well after each addition. Add the cream and beat until blended.

Pour the batter into the chilled crust and smooth the surface.

Bake for about 1 hour and 30 minutes or until a toothpick inserted midway between the center and edge of the cake comes out clean. The center will still be soft, but will firm up as the cheesecake cools.

Remove the cheesecake from the oven and carefully loosen the sides of the cake by running a metal spatula or thin knife around the edge of the cake. Set the pan on a wire rack and let the cake cool completely.

Refrigerate, loosely covered, until firm, at least 8 hours or overnight. Release the sides of the springform pan before serving.

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