New York Cheesecake with Classic Shortbread Crust

ofbatteranddough.com

Carol

subheading: For the Shortbread Crust:

1 ½ cups (180 grams) flour

⅓ cup (66 grams) sugar

1 large egg

½ cup (4 ounces/ 113 grams) butter, at room temperature *I use salted, but use unsalted if you're sensitive to salt

subheading: For the Cheesecake Batter:

Four 8-ounce packages (32 ounces/ 908 grams total) of cream cheese, full-fat, at room temperature

1 ½ cups (297 grams) granulated sugar

¼ cup (30 grams) all-purpose flour

1 teaspoon (6 grams) table salt

4 large eggs, at room temperature

2 large egg yolks, at room temperature

¼ cup (2 ounces/ 56 grams) heavy whipping cream

1 tablespoon pure vanilla extract

Directions at ofbatteranddough.com

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