I tried a new recipe tonight. I fell just short of Mrs. in UT's recipe. As a public service, I'm going to give you the 2 best cheesecake recipes I've got. If you have no dietary issues, go with Mrs. in UT's. If you need lower carbs or gluten free, go with my crustless recipe from Milk Street.
Mrs. in UT's Cheesecake (Junior's?)
30 oz cream cheese
1 large egg
7/8 cup sugar
1 tsp vanilla
2 tbl corn starch
1 cup heavy cream
1 pkg Graham crackers
1 stick butter, melted
Crumble crackers and mix with melted butter. Put in 9 inch springform pan and pack down.
bake 10 min at 350
cool 10 min
mix remaining ingredients at medium speed till smooth
Put over crust and bake 40 min. Cool on rack, then refrigerate
Basque-style Crustless Cheesecake
4 LARGE EGGS, PLUS 3 LARGE EGG YOLKS, ROOM TEMPERATURE
321 GRAMS (1 1/2 CUPS) WHITE SUGAR
1 TEASPOON GRATED LEMON ZEST
1/2 TEASPOON TABLE SALT
2 POUNDS CREAM CHEESE, CUT INTO CHUNKS, ROOM TEMPERATURE
8 OUNCE (226-GRAM) CONTAINER CRÈME FRAÎCHE, ROOM TEMPERATURE
In a liquid measuring cup or small bowl, whisk together the whole eggs and yolks. In a stand mixer with the paddle attachment, mix the sugar, lemon zest and salt on low until fragrant, about 30 seconds. Add the cream cheese and beat on medium-low until no lumps remain, 2 to 3 minutes, scraping the bowl and paddle attachment a few times. With the mixer on low, slowly add the beaten eggs in 4 or 5 additions, occasionally scraping the bowl and mixing after each addition until fully incorporated, 15 to 20 seconds, before adding more. Scrape the bowl. With the mixer on low, add the crème fraîche a spoonful at a time. Detach the bowl from the mixer and stir with a silicone spatula, making sure to scrape the bottom and sides of the bowl. Cover and refrigerate until thoroughly chilled, at least 6 hours or up to 24 hours.
About 30 minutes before you are ready to bake the cake, adjust an oven rack to the lower-middle position. If your pan is light in color, heat the oven to 450°F; if your pan has a dark finish, heat to 425°F. Cut a 14- to 15-inch round of kitchen parchment. Line a 9-inch springform pan with the parchment round, pushing the paper into the edges and against the sides of the pan, allowing it to form folds and pleats; set aside.
When the oven is at temperature, pour the cold batter into the prepared pan; if needed, spread in an even layer. Rap the pan against the counter a few times to remove any large air bubbles. Bake until the cake is deeply browned and an instant thermometer inserted at the edge with the probe angled so the tip is at the center of the cake reaches 150°F to 155°F, 40 to 55 minutes; once the cake nears 150°F, the temperature tends to rise quickly, so check every 3 to 4 minutes. Even when done, the center of the cake will jiggle when the pan is gently shaken. Transfer to a wire rack and cool for 1 to 2 hours; the cake will deflate as it cools.
Refrigerate the cake, uncovered (it will still be warm), until chilled, at least 4 hours or up to 3 days (if storing for more than a day, cover with foil once the cake no longer is warm). Let stand at room temperature for about 30 minutes before serving. To serve, remove the sides of the pan, then set the cake, still on the springform base, on a platter. Pull the parchment away from the sides of the cake and cut the cake into slices.