Cheesecake Jewish American Style Recipes

THE BEST NEW YORK-STYLE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
• Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
• Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
• Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
• Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

CHEESECAKE - JEWISH-AMERICAN STYLE

Steps:

• 1. With electric mixer, beat the creams cheese with cottage cheese at high speed.
• 2. Gradually beat in the sugar, then the eggs.
• 3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla.
• 4. Beat in the melted butter and sour cream.
• 5. Pour into the the greased 9" spring-form pan.
• 6. Preheat oven to 325 degrees.
• 7. Bake for 1 hour and 10 minutes, or until form around the edges.
• 8. Turn off the oven and let the pan stand in the oven for two hours.
• 9. Remove from the oven and let it cool at least two more hours.
• 10. Refrigerate the cake for 3 hours.