On Sun 30 Mar 2008 02:13:47p, Emimec told us...

> Has anyone a recipe for what I call "American cheescake" please. The
> stuff you buy in the New York deli's is what I'm trying to make.
> The closest I ever bought here in London was supermarket made, and not
> quite the same.
> Bob

New York Style Cheesecake

Crust:

2 cups (190 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 (40 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 sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract


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. Set aside. 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 (2.54 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.


Tips: Sometimes the surface of the cheesecake cracks. To help prevent
this from happening do not overbeat 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.


--
Wayne Boatwright
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