New York Cheesecake





To me, this is the single best cheesecake I have ever had.  I discovered this in Jim Fobel's cookbook about 5 years ago, and it is the one I return to again and again.  It is creamy smooth, lightly sweet, with a touch of lemon.  This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness.

 New York Cheesecake

Ingredients:
  • 5 large eggs, room temperature
  • 2 cups (one pint) sour cream, room temperature
  • 4 8-ounce packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest

Directions:
Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.

**My Notes:  I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature.  I've hurried the cream cheese and have had unsightly lumps of it in my batter.

**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.

** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.  When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.

Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.  I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.  I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!

**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top.  Do not despair.  As the cheesecake cools, it will gently deflate and the hairline cracks disappear.


Source: http://foodforahungrysoul.blogspot.com/2010/12/new-york-cheesecake.html

15 Responses to "New York Cheesecake"

  1. Looks yummy but what about crust?

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    Replies
    1. Real original NY Cheesecake has no crust, this recipe is the real deal, you'll love it. Yes, and add some pie filling fruit like cherry, blueberry or what ever kind of fruit you like. The picture is the way a real cheese cake texture should be, not that creamy texture like coolwhip. This is creamy and firm. Yummy. Hope you try it and enjoy it. The crockpot bags sound like a great idea too, instead of foil.I'd probably use both.

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  2. Looks yummy but what about crust?

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  3. It's gluten free so there is no crust. Put some fruit on it!

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  4. Hi Maria,

    32 ounces are 907 Gramm. Hope it helps! Will try the recipe next week, looks mouthwatering.

    Mona

    ReplyDelete
  5. Hi Maria,

    32 ounces are 907 Gramm. Hope it helps! Will try the recipe next week, looks mouthwatering.

    Mona

    ReplyDelete
  6. You say when to remove the tinfoil but not when to loosen the springform. Do you do this at the same time as the tinfoil or after it has completely cooled?

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    Replies
    1. I was wondering the same thing. I also despite how tight I wrapped with tin foil, had a soaked pan when I removed the foil so I am hoping it isn't all soggy but I don't want it to fall apart when I remove the spring

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    2. Next time use a crock pot liner in place of tin foil! No water will get in! Don't loosen the springform pan until cake has cooled! Trust me! I learned this from experience!!

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    3. Next time use a crock pot liner in place of tin foil! No water will get in! Don't loosen the springform pan until cake has cooled! Trust me! I learned this from experience!!

      Delete
    4. Use a crock pot liner instead of tin foil. Liner is easier and completely water proof.
      Trust me from experience, do not loosen the springform pan until cake had cooled!

      Delete
    5. Use a crock pot liner instead of tin foil. Liner is easier and completely water proof.
      Trust me from experience, do not loosen the springform pan until cake had cooled!

      Delete
  7. I'm questioning a year after the post and hope someone might see it and answer the question. I know what a crock pot liner is but wonder how you wrap it around the pan to stay there...or, do you put the liner over the water and then put the pan on top of the liner (there would probably be overhang over the pan, could that catch fire? Like the idea but can't figure out how to do it.
    Another question...how does water get into a double wrapped heavy foil covering? Just wondering. Thanks for any help.

    ReplyDelete
  8. I'm questioning a year after the post and hope someone might see it and answer the question. I know what a crock pot liner is but wonder how you wrap it around the pan to stay there...or, do you put the liner over the water and then put the pan on top of the liner (there would probably be overhang over the pan, could that catch fire? Like the idea but can't figure out how to do it.
    Another question...how does water get into a double wrapped heavy foil covering? Just wondering. Thanks for any help.

    ReplyDelete