New York Style Cheesecake

This cheesecake is the most awesome cheesecake ever!!!! 
The best I've ever tasted, and I've tasted a lot.

The recipe is my moms, which she tweaked to perfection when she added it to the dessert menu at "The Bears Den" (our restaurant back in Wyoming) starting back in the mid 60's.

My favorite way to enjoy it is with a simple "Sour Cream Glaze", but the possibilities

 are endless. A fruit compote or raspberry glaze on top would be good, 

or a white chocolate and sour cream sauce with chocolate curls would be delicious too. 

My husband says "just a plate and a fork please".

Linked with Weekend Potluck and Foodie Friday.

New York Style Cheesecake

1 3/4 cup sugar
3 tbsp flour
1/4 tsp salt
5 - 8oz. cream cheese (room temp.)
1/4 tsp vanilla
3/4 tsp lemon zest
1/4 cup cream
5 eggs & 2 egg yolks

Beat all ingredients until smooth & pour into prepared crust (recipe follows). Bake at 425* 13 min. then reduce oven to 300* for 35 to 45 min. The middle will still be a little jiggly (my technical term). Turn off the oven and with door ajar, leave cake in another 30 min. Once cooled refrigerate at least 6 hours or over night. Glaze with a simple sweetened sour cream if desired.

CRUST:
1 1/4 cup flour
1/4 cup sugar
1/2 cup butter
1 beaten egg yolk
3/4 tsp lemon zest

Heat oven to 400*

Mix flour & sugar, cut in butter until pea size pieces. Stir in yolk and zest. Press 1/2 of crumbs on bottom of a 10" springform pan. Put side band on and press remainder apprx. 1" up the sides. Bake for 8 min. Remove crust and set aside. Increase oven temp. to 425*

Glaze
Mix 1/2 c. sour cream with 1 tbsp. sugar until dissolved. Spread over chilled cheesecake.