U225X / RECIPE ADDITION
Record: CHAT-0258
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0258#recipes

This new cheesecake uses an egg-yolk-only filling to match the requested version. The original promised PDF was not recovered.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

RICH NEW YORK-STYLE EGG-YOLK CHEESECAKE
New matching egg-yolk formula using the source’s cream-cheese/sour-cream base. The eight-yolk ratio, cornstarch and full method are newly composed because the promised egg-yolk PDF is not available; no recovery or kitchen-test claim is made.
Yield: 1 9-inch cheesecake; 12 slices
Prep / wait: 25 minutes; at least 6 hours chilling
Cook: About 75–100 minutes at 325°F, plus 10 minutes for crust

INGREDIENTS
- Crust: 1 1/2 cups (150 g) graham cracker crumbs
- Crust: 2 tbsp (25 g) granulated sugar
- Crust: 6 tbsp (85 g) unsalted butter, melted
- Filling: 32 oz (907 g) full-fat brick cream cheese, softened
- Filling: 1 cup (200 g) granulated sugar
- Filling: 2 tbsp (16 g) cornstarch
- Filling: 1/4 tsp fine salt
- Filling: 8 large egg yolks (about 140 g), at room temperature
- Filling: 1 cup (230 g) sour cream
- Filling: 2 tsp vanilla extract
- Filling: 1 tbsp lemon juice
- 1 tsp butter, for the pan
- About 6 cups hot water, for the water bath

METHOD
1. Heat oven to 325°F. Grease a 9-inch springform pan at least 3 inches deep. Mix crumbs, crust sugar and melted butter; press over the base. Bake 10 minutes and cool while making filling.
2. Beat cream cheese on low until smooth. Mix sugar, cornstarch and salt, then beat into the cheese, scraping the bowl to eliminate lumps.
3. Add yolks in four additions on low speed, mixing just until combined. Mix in sour cream, vanilla and lemon juice without whipping in extra air.
4. Set the springform inside a slightly larger solid cake pan as a water barrier, then put that assembly into a roasting pan. Pour filling over the crust. Add hot water to the roaster to reach about halfway up the outer solid cake pan; do not let water enter the cheesecake.
5. Bake 75–100 minutes, until the edges are set and the middle moves as one soft unit rather than rippling like liquid. Check the center with a thin probe and continue until it reaches 160°F.
6. Switch off the oven, crack the door and leave the cake for 30 minutes. Remove carefully from the water bath, cool on a rack for about 45–60 minutes, and refrigerate before 2 hours have elapsed from the end of baking.
7. Chill at least 6 hours, preferably overnight. Run a thin knife around the edge, release the ring and slice with a clean knife.

NOTES & STORAGE
- This uses eight yolks and no egg whites, matching the user’s final request. The earlier four-whole-egg recipe is preserved as source history, not presented as the requested final version.
- Store covered in the refrigerator at 40°F or below for up to 4 days, or freeze slices for up to 2 months.

RECIPE BASIS & REFERENCES
CHAT-0258 explicit egg-yolk request: https://u225x.com/record/CHAT-0258
FDA egg-dish temperature guidance: https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety