The Frugal Gourmets New York Cheesecake Recipes

CHEESECAKE, NEW YORK STYLE - JEFF SMITH'S RECIPE

Steps:

• Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring form pan.
• Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food blender for 1 minute.
• Add the cream cheese. Blend until smooth.
• Pour 2 tbsp melted butter through the top of the machine. Pour into the spring form pan.
• Bake in the lower third of a 325 degree oven for 45 minutes.
• When baking is finished, remove from oven, and turn oven onto broil. Broil the cheesecake just until the top begins to show attractive brown spots.
• Refrigerate for 4 hours, preferably overnight, before cutting and serving. This is not a low calorie version. Cut into small pieces - it is very rich. Serves 8-12.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 400 degrees.
• Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
• Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in the eggs, vanilla, and cornstarch until just mixed. Stir in sour cream on low speed or with spatula until blended. (I prefer using low speed but do not go over 2 minutes) Poor into the prepared crust.
• Place in oven and Bake at 400 degrees for 15 minutes.
• After 15 minutes, turn down the oven to 200 degrees for 45 minutes.
• After baking for 45 minutes turn the oven off. DO NOT OPEN OVEN door until the oven has completely cooled. This will take about three hours though I like to bake this at night then turn the oven off when I go to bed.
• After oven has cooled completely refrigerate for at least an hour and serve with or without your favorite topping.

NEW YORK CHEESECAKE

Steps:

• 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 (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
• 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. (Be very careful not to burn yourself. Have a spot ready to set 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.
• When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.