High Low Dry Heat Method Chicago Style Cheesecake

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• 1/2 cup (115g) cold unsalted butter, cubed
• 1 large egg yolk

Filling:

• 32 oz (900g) full-fat cream cheese, room temperature
• 1 1/4 cups (250g) granulated sugar
• 3 tbsp all-purpose flour
• 4 large eggs + 2 egg yolks, room temperature
• 1/4 cup (60ml) heavy whipping cream
• 1 tbsp pure vanilla extract
• 1 tsp lemon zes

Instructions:

1. Bake the Crust: Preheat oven to 400°F (200°C). Pulse flour, sugar, and cold butter in a food processor until crumbly. Mix in the egg yolk until dough forms. Press into the bottom of a 9-inch springform pan and bake for 12–15 minutes until lightly golden. Cool completely.
2. Mix the Filling: Increase oven temperature to 500°F (260°C). Beat cream cheese, sugar, and flour on low speed until completely smooth. Add eggs and yolks one at a time, mixing gently. Stir in heavy cream, vanilla, and lemon zest.
3. High-Low Bake: Pour batter over the cooled crust. Bake at 500°F (260°C) for 10 minutes to brown and set the exterior. Without opening the door, reduce the oven temperature to 200°F (95°C) and bake for 60–75 minutes until the edges are set and the center still has a slight jiggle.
4. Cool & Chill: Cool to room temperature on a wire rack, then refrigerate for at least 6 hours before slicing.