While I'm typically not the type to go around claiming my recipes to be "the ultimate 'x' ", or "the best 'y' ", in the case of this cheesecake I have to admit that this is, hands-down, one of the best recipes for a classic New York City deli-style cheesecake out there. And yes, I know many people who make the same claim. But seriously, folks. Trust me on this one. Perfectly dense and creamy, with just the right amount of richness. This one's a winner. FUGGEDABOUTIT, (y'all).
Preheat oven to 400°F.
In a mixing bowl, combine sugar, flour, pecans and zest/ rind. Cut in the butter until mixture is crumbly. Add in egg yolk and vanilla and mix until well combined and mixture is smooth. 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 completely.
Lower oven to 325°F.
Fill a 9x13x2 glass dish with 8 cups of water and place on bottom rack of the oven ( this creates a steam bath for the cheesecake).
Using an electric beater/mixer, beat the cream cheese until smooth. While continuing to beat, 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. Turn off oven and leave oven door open a crack. Allow the cheesecake to sit in the oven for one hour. Remove from oven and cool to room temperature for one hour. Transfer to refrigerator and chill overnight. Top with strawberries and strawberry glaze, dulce de leche, chocolate sauce, or your favorite topping. Enjoy, y'all (or I guess it's youse guys, in this case).