RCI-BR.004.0021.001
New York Cheesecake
Cake | New York City cuisine Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New Yo
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- softened cream cheese2 ½ pounds
- sugar1 3/4 cups
- corn starch1 tablespoon
- flour3 tablespoons
- zest of one lemon1 unit
- vanilla1 teaspoon
- whole eggs5 large
- egg yolks2 large
- heavy cream¼ cup
- Barnham and Bailey Animal Crackers5 ouncesor, Sweet Digestive Biscuits,(but no extra sugar with these).
- sugar3 tablespoons
- melted butter4 tablespoons
Method
1
Butter bottom and sides of 10 inch springform pan.
2
Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
3
Add to melted butter and mix with a fork until blended.
4
Press mixture into the bottom and up about one third of the sides of the pan.
5
Refrigerate 1 hour.
6
Have all ingredients at room temperature.
7
Preheat oven to 475°F.
8
Mix sugar, flour and corn starch together.
9
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.
10
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.
11
Gently stir in cream.
12
Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
13
Bake at 475°F for 15 minutes
14
Lower heat to 225°F and bake for 1 hour
15
Raise heat to 250°F and bake for about 15 more minutes
16
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.