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
- 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.
- Beat cream cheese on low until smooth. Mix sugar, cornstarch and salt, then beat into the cheese, scraping the bowl to eliminate lumps.
- 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.
- 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.
- 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.
- 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.
- 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.