New York Cheesecake Recipe

New York is famous for so many reasons. As the song goes, if you can make it there, you can make it anywhere. New York is the place to prove that you are the best. They are the birth place of real pizza. Sorry Chicago. New York has become the symbol of wealth and business for the whole world. More importantly, for the sugar addicted world, New York is birth place of the New York cheesecake.

New York cheesecake is noted for its simplicity. True New York cheesecake does not have toppings or unusual ingredients. The true New York cheesecake recipe may vary a little, but most of very similar. If you add fruit, nuts, or candies, you are not making a New York cheesecake.

The first step in making the New York cheese cake is the homemade crust. Mix one cup of graham cracker crumbs with three tablespoons sugar, and three tablespoons melted butter. Mix until smooth. Press into a nine inch springform pan. If you don't have a springform pan, buy one. They are everywhere and you really need one for a cheesecake. Don't make the mistake of trying a ready made crust and think you are making a New York cheesecake. Remember New York cheesecakes are for purists. Be sure to press the crust onto the sides of the pan at least a little. Don't worry if it's not perfect. Only the store bought ones are perfect. Bake the crust at 350 degrees for ten minutes. Cool.

Now it's time for the cheesecake. Be sure to put the cream cheese out for a while so it will soften. Very cold cream cheese is impossible to mix. Mix five eight ounce packages of cream cheese with one cup of sugar. Blend at medium speed until the mixture is creamy. Add three tablespoons all purpose flour and mix until blended. Add one tablespoon vanilla. Continue to mix at medium speed until the mixture is creamy. Don't over blend. The cheesecake will be tough if it is over blended. Add three eggs. Add the eggs one at a time until the egg is just blended. Add one cup sour cream and mix.

Pour the cheesecake mixture over the cooled crust. Bake at 350 degrees for an hour. Don't open the stove until the hour is over. If you don't trust the oven, peek through the oven window to see if the cheesecake is done. Jiggle the cheesecake. The center should be almost set. If the cheesecake is not quite ready, cook for another five or ten minutes...

When the cheesecake is ready, place the pan on a wire rack. After about ten minutes, run a sharp knife around the edges of the pan. Don't remove the side of the pan until the cheesecake has cooled. Refrigerate at least four hours. Overnight is better.

Removing the bottom of the cheesecake pan is risky. Sometimes the bottom comes right off but at other times, you can have a disaster ready to happen. Most people serve the cheesecake with the pan on the bottom or cut the cheesecake prior to serving.

If your cheesecake has breaks or is too brown, you can protect your legendary expertise at cheesecake making by adding some whipped cream. Most people won't care if the cake has some breaks because the cheesecake will still taste wonderful. But sometimes, you can have a break the size of an earthquake. At this time, you put some whipped cream and no one will be the wiser. Enjoy real New York cheesecake just like a real New Yorker.

Ricotta Cheesecake

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