Cheesecake New York Recipe

For cheesecake lovers, you need not be in New York, to taste New York cheesecake. There are so many different recipes for cheesecakes that you could make a different every day if you wanted to and had the time. The purists still believe that the cheesecake New York recipe is the only real cheesecake. Whatever kind of cheesecake you choose, never forget the New York cheesecake was the first so at some time in your baking career, you must make one.

Most cheesecake recipes require a hand mixer or a stand mixer, but there are some recipes that you can make with a blender, No muss, no fuss. No matter which kitchen aid you use, you still have to make the homemade crust. Mix one cup graham cracker crumbs with one fourth cup sugar and one fourth cup melted butter. If the mixture is too dry add a few more tablespoons of melted butter until the mixture is smooth. Pour the mixture into an eight inch spring form pan. Pat the crust down and up the sides a little bit until the crust is finished.

Since you will be using a blender for the cheesecake mixture, use your mixing blade so that the mixture won't be over blended. The cream cheese should be softened to make blending easier. Put one and one half cups of sour cream into the blender, add one half cup sugar, two eggs, and two teaspoons vanilla into the blender, and blend for one minute. Add cream cheese. Blend mixture until smooth. Pour two tablespoons melted butter into the mixture and blend again.

Pour the mixture into the spring form pan. Before you put the cheesecake into the pan, place a pan of water into the lower rack of your oven. This will make your cheesecake moist. Bake the cheesecake for forty-five minutes or until the center is almost set. Don't open the oven until the cheesecake is almost baked or you will ensure an earthquake on the top of your cheesecake.

When the cheesecake center is almost set, take the pan out of the oven and place it on a rack. Let the cheesecake cool for at least an hour. Run a sharp knife around the edge of the pan. Do not remove the side of the spring form pan until the cheesecake is completely cooled. Cool for at least four or five hours. Overnight is even better. You should never cut a warm cheesecake because it will fall apart.

A true cheesecake New York recipe does not call for toppings. If you want to be a purist, serve the cheesecake just as baked. If your cheesecake is too brown or you end up with an earthquake, you might add some fruit or some melted white chocolate on the top. Whipped cream is another choice. If you can't bring yourself to add toppings, cut the cooled cheesecake into serving pieces to avoid the imperfect top. Anyway it's the taste and creaminess that everyone loves.

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