Monday, October 18, 2010

New York Style Cheesecake

I decided to re post my New York Style Cheesecake from this summer, just about when I started my blog. The actual reason I'm posting it is, because I lent my digital camera to my daughter, so she could upload her photos that she took with my camera. Yesterday, I made my good old fashioned meat loaf, and a yummy apple SALSA...

 
Recipe...adapted from the JOY OF BAKING
New York Cheesecake:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.
For Filling
In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan
to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
To freeze
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.  Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.  Seal and return to freezer.  Can be frozen for several months.  Thaw uncovered cheesecake in the refrigerator overnight.
Adapted from Cheesecake Extraordinaire by Mary Crownover.

Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 
Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. 
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18 comments:

  1. I've only made cheesecake at home once...not sure why as I love it. Heck...I even own two non-stick springform pans! This look so good...would love some strawberries on top.

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  2. Thanks for stopping by my blog :o) This is my first time visiting here and I really love what I'm seeing! I know I will be back for sure.
    Your cheesecake looks amazing, so wonderfully rich and creamy. Delicious!

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  3. What a wonderful looking dessert. So creamy and delicious. I'd love a piece with a nice cup of tea for my afternoon snack. Looks scrumptious!

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  4. i am not normally fan of desserts but i really like cheesecake.. and yours seem great.. most of evennigs after i back home from work, we sit and check most of recipes in foodbuzz with my mum. she s the best cook i ve every known and she loved your recipe:))

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  5. that was an exceptional cheesecake!! I wold love a nice big slice of it right now!!

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  6. I absolutely love cheesecake and have been coveting that New York style cheesecake recipe in Joy of Baking for ages - yours looks so creamy and delicious :)

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  7. You've been tagged, Lizzie. Answer these 8 questions in a new post, and tag 7 bloggers with your own questions (I'm having trouble coming up with 7 bloggers I know!!).


    My questions:
    1. Who taught you to cook?
    2. Do you prefer cooking or baking?
    3. What is your favorite meal to cook for company?
    4. Are there any foods you will not eat?
    5. Who is your favorite TV chef?
    6. What famous person/people would you love to dine with (dead or alive)?
    7. Was your favorite meal ever eaten at a restaurant or someone's home? Tell us about it.
    8. What dish are you still trying to master?

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  8. Thank you for mentioning me. Your blog has become one of my favorite places. How could I not love it when you post pictures of such a stunning cheesecake? I wanted to thank you for your kind words on my blog..your thoughts and prayers are greatly appreciated. Take care, and thank you for sharing!

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  9. That is by far the most perfect cheesecake I've seen on the interwebs! If only you could pass me a piece. Sigh... Cheesecake.

    Laura

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  10. It's very difficult to get decent NY cheesecake in Ireland. In fact the only good one I remember was made by an American lady I used to babysit for about 20 years ago! I'm so pleased to have a recipe I can try so thanks for sharing.

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  11. You can post yummy photos of cheesecake for me to drool over any day! It looks so rich and yummy.
    -Gina-

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  12. There isn't anything that I love more than cheesecake. I'm in heaven. It looks perfect. Like the snow in the morning. I think I'm off to the store now to get the ingredients. Thanks for the temptation.

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  13. The cheesecake looks beautiful! Cheesecake is such a wonderful treat... :)

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  14. How pretty! It looks frosted. Is it just that perfect?!

    I'm jealous of your cheesecake—I had to throw away my springform pans because the nonstick surface was too cheap and it kept ruining things. I need to buy new ones, but "sometimes I like cheesecake" is one of the tougher excuses to sell when it comes to a space-hog of a one-note kitchen item. I guess I need to think of a second recipe to make in a springform pan...

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  15. I love New York Style Cheesecake!! This looks amazing. Yum! :)

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