Difference between revisions of "Alternative:New York Cheesecake"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] | [[Cake|Cake]] | [[New York City cuisine|New York City cuisine]] |
{{recipesummary|Cheesecake recipes|8|3 and half hours|4|Image=[[File:New york cheesecake with strawberries.jpg|300px]]}} | {{recipesummary|Cheesecake recipes|8|3 and half hours|4|Image=[[File:New york cheesecake with strawberries.jpg|300px]]}} | ||
Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.<ref>[http://whatscookingamerica.net/History/Cakes/Cheesecake.htm Info on the history of cheesecake]</ref> | Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.<ref>[http://whatscookingamerica.net/History/Cakes/Cheesecake.htm Info on the history of cheesecake]</ref> | ||
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He altered his hostess’ recipe and eventually developed his own version of cheesecake which relies on cream cheese rather than cottage cheese as most other bakeries did at the time. Reuben then served his new creation in his restaurant which became a hit in no time. | He altered his hostess’ recipe and eventually developed his own version of cheesecake which relies on cream cheese rather than cottage cheese as most other bakeries did at the time. Reuben then served his new creation in his restaurant which became a hit in no time. | ||
| − | The below recipe makes a firm and heavy cheesecake, nicely flavored with [[ | + | The below recipe makes a firm and heavy cheesecake, nicely flavored with [[Lemon|lemon]]. It is very important to avoid over beating the ingredients in order to avoid cracks. |
==Ingredients== | ==Ingredients== | ||
For Cake: | For Cake: | ||
| − | *2 ½ [[ | + | *2 ½ [[Pound|pounds]] softened [[Cream Cheese|cream cheese]] |
| − | *1 3/4 [[ | + | *1 3/4 [[Cup|cups]] [[Sugar|sugar]] |
| − | *1 [[ | + | *1 [[Tablespoon|tablespoon]] [[Corn Starch|corn starch]] |
| − | *3 tablespoons [[ | + | *3 tablespoons [[Flour|flour]] |
| − | *[[ | + | *[[Zest|zest]] of one [[Lemon|lemon]] |
| − | *1 [[ | + | *1 [[Teaspoon|teaspoon]] [[Vanilla|vanilla]] |
| − | *5 large whole [[ | + | *5 large whole [[Egg|eggs]] |
*2 large egg yolks | *2 large egg yolks | ||
| − | *¼ cup [[ | + | *¼ cup [[Heavy Cream|heavy cream]] |
For Crust: | For Crust: | ||
| − | *5 [[ | + | *5 [[Ounce|ounces]] Barnham and Bailey Animal Crackers,or, Sweet Digestive Biscuits,(but no extra sugar with these). |
| − | *3 [[ | + | *3 [[Tablespoon|tablespoons]] [[Sugar|sugar]] |
| − | *4 tablespoons melted [[ | + | *4 tablespoons melted [[Butter|butter]] |
==Procedure== | ==Procedure== | ||
For Crust: | For Crust: | ||
| − | #Butter bottom and sides of [[ | + | #Butter bottom and sides of [[Inch|10 inch]] [[Springform Pan|springform pan]]. |
#Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar. | #Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar. | ||
#Add to melted butter and mix with a fork until blended. | #Add to melted butter and mix with a fork until blended. | ||
| Line 38: | Line 38: | ||
#Have all ingredients at room temperature. | #Have all ingredients at room temperature. | ||
| − | #Preheat oven to [[ | + | #Preheat oven to [[Oven Temperatures|475°F]]. |
#Mix sugar, flour and corn starch together. | #Mix sugar, flour and corn starch together. | ||
#Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla. | #Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla. | ||
#Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack. | #Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack. | ||
#Gently stir in cream. | #Gently stir in cream. | ||
| − | #Pour mixture into the pan. Place pan on [[ | + | #Pour mixture into the pan. Place pan on [[Cookie Sheet|cookie sheet]] to avoid leakage. |
#Bake at 475°F for 15 minutes | #Bake at 475°F for 15 minutes | ||
| − | #Lower heat to [[ | + | #Lower heat to [[Oven Temperatures|225°F]] and bake for 1 hour |
| − | #Raise heat to [[ | + | #Raise heat to [[Oven Temperatures|250°F]] and bake for about 15 more minutes |
| − | #Refrigerate immediately for at least one hour, keep covered with a cloth and [[ | + | #Refrigerate immediately for at least one hour, keep covered with a cloth and [[Cookie Sheet|cookie sheet]] (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap. |
==References== | ==References== | ||
Revision as of 17:25, 5 April 2012
| Dessert | Cake | New York City cuisine
| Alternative:New York Cheesecake | |
|---|---|
 |
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| Category: | Cheesecake recipes |
| Servings: | 8 |
| Time: | 3 and half hours |
| Difficulty: |  |
Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.[1]
He altered his hostess’ recipe and eventually developed his own version of cheesecake which relies on cream cheese rather than cottage cheese as most other bakeries did at the time. Reuben then served his new creation in his restaurant which became a hit in no time.
The below recipe makes a firm and heavy cheesecake, nicely flavored with lemon. It is very important to avoid over beating the ingredients in order to avoid cracks.
Ingredients
For Cake:
- 2 ½ pounds softened cream cheese
- 1 3/4 cups sugar
- 1 tablespoon corn starch
- 3 tablespoons flour
- zest of one lemon
- 1 teaspoon vanilla
- 5 large whole eggs
- 2 large egg yolks
- ¼ cup heavy cream
For Crust:
- 5 ounces Barnham and Bailey Animal Crackers,or, Sweet Digestive Biscuits,(but no extra sugar with these).
- 3 tablespoons sugar
- 4 tablespoons melted butter
Procedure
For Crust:
- Butter bottom and sides of 10 inch springform pan.
- Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
- Add to melted butter and mix with a fork until blended.
- Press mixture into the bottom and up about one third of the sides of the pan.
- Refrigerate 1 hour.
For Cake:
- Have all ingredients at room temperature.
- Preheat oven to 475°F.
- Mix sugar, flour and corn starch together.
- Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.
- Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
- Gently stir in cream.
- Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
- Bake at 475°F for 15 minutes
- Lower heat to 225°F and bake for 1 hour
- Raise heat to 250°F and bake for about 15 more minutes
- Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap.
