I seriously think this is one of the best cheesecake recipes out there (and I know everyone says that about their recipes- but seriously.) perfectly creamy and dense. not too sweet and not too heavy. a real winner New York cheesecake!
Note: If you want to ensure a beautiful, smooth topped cheesecake- leave yourself time and use the 'Susie Fishbein' method for baking the cheesecake at 200°F for 3 hours and 10 minutes, turning off the oven with the door cracked and letting cheesecake rest there for another hour before placing in the fridge and cooling overnight
Preheat oven to 400 F.
In a mixing bowl, combine sugar, flour, pecans and zest or rind. Cut in the butter until mixture is crumbly. Add in egg yolk and vanilla and beat until well combined. Press mixture into a well-greased 10’’ spring-form pan and bake for 8-11 minutes, or until the edges are lightly brown. Allow to cool.
Lower oven to 325 F.
Fill a 9x13x2 glass dish with 8 cups of water and place on bottom oven rack( this creates a steam bath for the cheesecake).
In a mixing bowl, beat cream cheese until smooth. Slowly add in sugar, flour, vanilla, and salt. Add eggs and yolks, one at a time. Add the cream and beat until well combined. Pour filling mixture over the crust and place pan on middle rack of the oven. Bake for 70-75 minutes, or until the center of cheesecake is almost set.
Turn off oven and leave oven door open a crack and let cheesecake sit in the oven for one hour. Allow to cool in fridge overnight.