Preheat oven to 500 degrees F. /260 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, un-greased, or spring form pan with 3-inch sides, greased.
Crust:
In a large bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and orange zest. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream. Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees F. (260 degrees C.), reduce heat to 200 degrees F. (100 degrees C.). Bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Basic or Original Cheesecake (not as thick usually)
INGREDIENTS
1 cup graham cracker crumbs
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes.
Remove from oven and allow cooling.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
New York is the heavier cheesecake that Lindy's made famous in New York City in the mid 1930's. Few people ever left the city without having a piece of it. The original cheesecake is what one will buy in a bakery. It is lighter, doesn't seem as creamy. Either is my favorite dessert.
New York Style Cheese Cake Ingredients (Usually thicker)
ReplyDeleteCrust:
1-1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Filling:
5 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar
3 Tbsp all-purpose flour
1-1/2 tsp lemon zest
1-1/2 tsp orange zest
5 eggs
2 egg yolks
1 tsp vanilla
1/4 cup whipping (35%) cream
Instructions
Preheat oven to 500 degrees F. /260 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, un-greased, or spring form pan with 3-inch sides, greased.
Crust:
In a large bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and orange zest. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream. Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees F. (260 degrees C.), reduce heat to 200 degrees F. (100 degrees C.). Bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Basic or Original Cheesecake (not as thick usually)
INGREDIENTS
1 cup graham cracker crumbs
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes.
Remove from oven and allow cooling.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
New York is the heavier cheesecake that Lindy's made famous in New York City in the mid 1930's. Few people ever left the city without having a piece of it. The original cheesecake is what one will buy in a bakery. It is lighter, doesn't seem as creamy. Either is my favorite dessert.
ReplyDeleteCelebrating my grandma's 78th birthday! Some mean spaghetti and cheesecake factory sugar free cheesecake (u can not tell the difference) Mmm
ReplyDeleteErrr, it's actually rapsberry cheesecake brownie. Clearly I can't tell the difference.
ReplyDeleteDepends: was the cheesecake baked or no bake? Makes a HUGE difference... ;)
ReplyDeleteCheesecake. Ruhlman Difference is the cheese. NY is dense & usually from cream cheese and awful crust. We use quark. Light as a feather!
ReplyDeleteHad awesome breakfast; eggs, sausage, hashbrowns, and NY style cheesecake pancakes now ready for a nap......
ReplyDeleteMade a new york style cheesecake from schratch! ...a bite anyone?
ReplyDelete