Chief Longwind Of The North
Certified/Certifiable
This New York Cheesecake is the best I've ever eaten. It's far better than what yu can get in the grocer's bakery. It's creamy and light, with a wonderfully balanced flavor, and topped with sweetened sour cream. I half again the recipe and it's just right for a ten-inch spring-form pan. You do have to increase the baking time though.
Original New York Cheesecake
Dense, rich, and yummy. This cheesecake is my favorite. My whole family loves it. Here’s the recipe.
Ingredients:
For the crust:
1 ½ cups Graham Cracker Crumbs
6 tbs. Butter
2 tbs. Sugar
For the Filling:
2 lbs. Cream cheese
¾ cup Sugar
2 large Eggs
1 tsp. Vanilla extract
2 tbs. Cornstarch
1 cup Sour Cream
Preheat the oven to 450’ F.
Combine the crust ingredients and press into the sides and bottom of a 9-inch spring-form pan. Place the crust into your freezer for 15 minutes.
Soften the cream cheese in your microwave (Don’t over do it; the cream cheese must be warm, not hot.) and place into a large bowl. Cream in the sugar until everything is smooth. Beat in the remaining ingredients until all is well blended, smooth and creamy.
Remove the crust from the freezer and pour in the filling. Place in the oven and bake for 10 minutes. Lower the temperature to 200’ F. And bake for an additional 30 minutes. Turn off the heat and crack the oven door. Gently jiggle th pan. The custard filling should wobble slightly. It will continue to cook and become firm, yet creamy If you cook it until the custard is firm when you open the oven door, the custard will crack, as it will try to shrink, but can't as it adheres to the crust. The custard will be almost dry in texture, but still feel and taste really good. After turning off the oven, open the oven door a bit, and let the cheesecake cool with the oven for 2 to 3 hours. Then top with your choice of toppings. My favorite, and the classic for a New York cheesecake is sweetened sour cream. Bu as I said earlier, you can put any topping on it you wish, from a brule', to blueberry pie filling, to sliced strawberries. It's all good.
Seeeeeya; Chief Longwind of the North
Original New York Cheesecake
Dense, rich, and yummy. This cheesecake is my favorite. My whole family loves it. Here’s the recipe.
Ingredients:
For the crust:
1 ½ cups Graham Cracker Crumbs
6 tbs. Butter
2 tbs. Sugar
For the Filling:
2 lbs. Cream cheese
¾ cup Sugar
2 large Eggs
1 tsp. Vanilla extract
2 tbs. Cornstarch
1 cup Sour Cream
Preheat the oven to 450’ F.
Combine the crust ingredients and press into the sides and bottom of a 9-inch spring-form pan. Place the crust into your freezer for 15 minutes.
Soften the cream cheese in your microwave (Don’t over do it; the cream cheese must be warm, not hot.) and place into a large bowl. Cream in the sugar until everything is smooth. Beat in the remaining ingredients until all is well blended, smooth and creamy.
Remove the crust from the freezer and pour in the filling. Place in the oven and bake for 10 minutes. Lower the temperature to 200’ F. And bake for an additional 30 minutes. Turn off the heat and crack the oven door. Gently jiggle th pan. The custard filling should wobble slightly. It will continue to cook and become firm, yet creamy If you cook it until the custard is firm when you open the oven door, the custard will crack, as it will try to shrink, but can't as it adheres to the crust. The custard will be almost dry in texture, but still feel and taste really good. After turning off the oven, open the oven door a bit, and let the cheesecake cool with the oven for 2 to 3 hours. Then top with your choice of toppings. My favorite, and the classic for a New York cheesecake is sweetened sour cream. Bu as I said earlier, you can put any topping on it you wish, from a brule', to blueberry pie filling, to sliced strawberries. It's all good.
Seeeeeya; Chief Longwind of the North