New York Cheesecake
Favorite Cheesecake Recipe
Restaurant Dessert Recipe
A New York Cheesecake
Recipe can be a controversial subject in the culinary world.
There are dozens and dozens of kinds of cheesecakes around
the world, each somewhat different in terms of ingredients and baking technique
and named for the particular area or country to reflect the most common way of
making a cheesecake in that area.
In general, cheesecakes can be made of ricotta cheese,
Neufchâtel, Havarti, Mizithra cheese and Mascarpone cheese, tangy cottage
cheese and quark.
But most commonly in America they are made with cream
Other ingredients such as sugar, eggs, cream, honey and
fruit are often mixed in as well.
Cheesecake is one of the most common tart-like or
custard-like desserts and one of the oldest desserts containing cheese.
So we have American cheesecakes, and within America - New
York-style cheesecake ....
New York-style cheesecake typically has heavy cream and/or
cream cheese, eggs and egg yolks to add richness.
There are also ...
- Chicago-style cheesecakes (baked firm
outside, creamy inside),
- Pennsylvania Dutch-style cheesecakes (tangy
- Roman-style cheesecakes (honey, ricotta, bay
leaves and flour),
- Italian-style cheesecakes (similar to the
Roman-style but has sugar instead of honey and adds vanilla extract),
- French-style cheesecakes (Neufchâtel cheese and
- Greek-style cheesecakes ( Mizithra cheese and
- German cheesecakes (Käsekuchen uses quark cheese
and does not get baked),
- Dutch and Belgian-style cheesecakes (think melted
- Brazilian cheesecakes (a layer of guava
- Canadian-style cheesecakes (often using maple
- Japanese-style cheesecakes (white chocolate,
cornstarch and eggs)
No wonder David Glickman, cheesecake cooking guru, said,
"Cheesecake is really a canvas."
American cheesecakes generally rely on cream cheese,
invented in 1872 as an alternative to French Neufchâtel. And when pasteurized
in 1912, Philadelphia cream cheese became the top product for making
cheesecakes in America.
Cheesecakes have a tendency to "crack" when
cooled. There are various explanations for this and methods to attempt to
prevent the cracking but for this restaurant recipe - don't worry about it. The
Sour Cream Topping will take care of any cracking that may occur. Cracking does
not affect the taste, fortunately.
New York Cheesecake
with Sour Cream Topping
Favorite Restaurant Dessert Recipe
Preparation Time: 40 minutes, but long cooling times. Serves 12
Ingredients for New
- 2 cups graham cracker crumbs
- 1/4 pound melted butter
- 1 pound softened cream cheese
- 1 1/2 cups sugar
- 6 egg yolks
- 6 egg whites
- 1/4 cup sour cream
Ingredients for Sour
- 1 1/3 cups sour cream
- 1/3 cup sugar
Instructions For New York Cheesecake:
- Mix graham cracker crumbs with melted butter and place evenly in the bottom of a 10 inch round spring form pan
- Preheat oven to 350 degrees F and bake for 7
minutes and let cool
- Reduce oven temperature to 300 degrees F
- Blend cream cheese, egg yolks, sugar and 1/4 cup
sour cream until creamy
- In a separate bowl, beat egg whites until firm and
then fold into cream cheese mixture
- Pour mixture into the spring form pan over crumbs
- Bake at 300 degrees F for one hour to one hour 15 minutes, until top is lightly browned
- Let cool in refrigerator for 8 hours
Remember, do not
be alarmed if cracks appear on the top after baking. They are characteristic of
Instructions for Sour
- Combine 1 1/3 cup sour cream and 1/3 cup sugar and
beat until smooth
Finish New York Cheesecake
- Before topping baked cheesecake, place plastic
wrap on top of cheesecake and press until cheesecake is flat and smooth
- Remove plastic wrap and spread sour cream mixture
over the top of the cheesecake
- Bake for 10 minutes at 300 degrees F (Do not let
- Cool in refrigerator for 2-3 hours
TA-DA! It's ready to serve and enjoy.
To Serve New York
- When ready to serve, loosen edge of cheesecake
with knife and push up along the edges of the bottom of pan before removing the
side of the pan
- Score the top of the New York Cheesecake with a
knife by marking it in half with the knife, then into fourths and then each fourth
into three servings (wipe the knife each time with paper towels or a kitchen
- To cut the cheesecake, run the knife under hot
water, wipe with paper towels, place tip of knife at the top of the piece you
are cutting, push downward and then cut through the rest of the piece, wiping
the knife after each cut
- Repeat cutting process until all servings are
sliced or only slice the number of servings you need immediately.
Enjoy your restaurant dessert recipe for this delicious New
York Cheesecake and the company of those you share it with!
“Just because you don’t live near a bakery doesn’t mean you
have to go without cheesecake.”