Recipes New York-Style Cheesecake For the crust: 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon grated lemon zest 1 egg yolk 1 teaspoon almond extract 8 tablespoons butter, softened 2 tablespoons water Mix the flour, sugar, and lemon zest in a large bowl. Add the egg Yolk, almond extract, and butter and blend with a fork. Blend the mixture adding water until dough is smooth Place the dough in a bowl, cover and refrigerate for 1 hour. Roll one third of the dough on a floured surface to make a 9 inch round set into the bottom of a buttered 9 inch spring-form pan. Roll the remaining dough pressing the pieces against the sides of the pan and smooth out any seams. For the filling: 40 oz cream cheese, softened 1 1/2 cup sugar 3 tablespoons flour 2 teaspoon grated lemon zest 5 eggs 2 egg yolks 1 teaspoon vanilla extract 1 teaspoon lemon extract 1/4 cup heavy cream Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Blend in the eggs and egg yolks, vanilla extract, lemon extract, and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 500F oven for 15 minutes. Reduce the oven temperature to 200F and bake 1 hour. Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. The cheesecake is best if serve just chilled.

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