Author: Ellini // Category:
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| -New York Cheesecake- |
Not only the previous cakes that have been posted before are delicious, New York Cheesecakes also have an excellent taste, specially for those who like to eat cheese. Creamy, smooth, rich and dense, and definitely delicious are enough to describe the cheesecakes. Cheesecakes also have high amount of calcium.
John Mariani tells us in his The Dictionary of American Food & Drink Either cream cheese or ricotta can be used to make cheesecakes. The difference is only the Americans use cream cheese while Italians use ricotta to make the cheesecake. Cheesecakes are cakes that should not be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm. The great thing about cheesecake is that it stores very well and can be frozen as well.
How to make a New York Cheesecake
Ingredients:
Crust
- 2 cups (200 g) 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 g) granulated white sugar.
- 1/2 cup (114 g) unsalted butter, melted.
Filling
- 32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese).
- 1 cup (200 g) granulated white sugar.
- 3 tablespoons (35 g) 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 g) granulated white sugar.
- 1/2 teaspoon pure vanilla extract.
Preparations:
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°F (177°C) with rack in center of oven.
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.
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 (abput 30 secs) 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 for baking ±15 mins, then lower the oven temperature to 250°F (120°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.
- 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.
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