made the best cheesecake for the Fourth of July gathering I had. It was a New York style cheesecake, very tall, and creamy but still quite substantial, cakey not custardy like so many recipes are. Actually I made two, the first one ended up in the trash. Seems my oven has brain damage and was much hotter than it should have been. But, the second one was excellent (used an oven thermometer this time) and the "Cherry Confit" sauce I made from fresh cherries was excellent also. If I do say so myself. I do.
I also learned that you can not push cherry pits out of the cherry with a straw. That is just a vicious rumor. Try it sometime, you will see what I mean. There is no way that has ever worked for anyone.
Anyway, I thought the cheesecake was so good I decided to post the recipe, so here it is:
New York–Style Cheesecake
makes one 9-inch cheesecake, serving 12 to 16
For the crust, chocolate wafers Nabisco Famous can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.
graham cracker crust
1 cup (4 ounces) graham cracker crumbs
(8 whole crackers, broken into rough pieces
and processed in food processor until
uniformly fine)
1 tablespoon sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
cheesecake filling
21/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon salt
11/2 cups (101/2 ounces) sugar
1/3 cup (21/2 ounces) sour cream
2 teaspoons juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough butter to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom . Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and run paring knife between cake and side of springform pan. Cool until barely warm, 21/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Happy Cheesecake!
At the bottom of this post is a link for comments, please feel free to share with me some of your thoughts on what you just read.
I also learned that you can not push cherry pits out of the cherry with a straw. That is just a vicious rumor. Try it sometime, you will see what I mean. There is no way that has ever worked for anyone.
Anyway, I thought the cheesecake was so good I decided to post the recipe, so here it is:
New York–Style Cheesecake
makes one 9-inch cheesecake, serving 12 to 16
For the crust, chocolate wafers Nabisco Famous can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.
graham cracker crust
1 cup (4 ounces) graham cracker crumbs
(8 whole crackers, broken into rough pieces
and processed in food processor until
uniformly fine)
1 tablespoon sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
cheesecake filling
21/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon salt
11/2 cups (101/2 ounces) sugar
1/3 cup (21/2 ounces) sour cream
2 teaspoons juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough butter to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom . Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and run paring knife between cake and side of springform pan. Cool until barely warm, 21/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Happy Cheesecake!
At the bottom of this post is a link for comments, please feel free to share with me some of your thoughts on what you just read.
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