New york Cheesecake Recipe
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Cheesecake is all time favorite. Among musicians as well, by the way. Praised with laughter by Luis Armstrong, craved passionately by Aerosmith, joked by King Missile, cried tenderly by Juicyning and shouted out loud by Camaros – what a variety of feelings a humble piece of crumb crust with rich cream filling can bring!
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Do You Think Cheesecake Was Invented In New York? Check Whether It Is True! |
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Preparing the ingredients
 Cream Cheese Filling 2 2/3 cups (600g) cream cheese 3 eggs 1 cup sour cream 3/4 cup white sugar 1/4 cup flour 1 tablespoon vanilla extract (optional) 1/4 teaspoon salt (optional) 1/4 cup almond slices (optional) strawberries for decoration (optional) |
Crumb Crust 2 cups crashed crackers 1/2 cup butter  |
making it happen
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Preheat oven to 350 degrees F (175 degrees C). Butter and flour the baking pan. Crash the crackers into small crumbs. |
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Melt the butter in a saucepan. |
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Put the cracker crumbs into the butter, take off the heat and stir well. If it seems the crumbs are still a bit dry, don't worry, so they should be. When baked they will be covered with liquid filling and cooked fine. |
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Tamp the crumbs into the pan making the crust even, put into the oven and bake for 10 minutes. |
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Mix the cream cheese with sugar, salt and vanilla extract. |
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Add eggs, sour cream and flour gradually. Blend well until even. |
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Pour cheesecake filling into the baking form. The quantities specified in this recipe make a perfect 7-inch round cake, about 2 inches tall. If you need a larger cheesecake, adjust the ingredients accordingly. For example, for 9-inch cake you should increase the quantities approximately by half. For 11-inch cake you should multiply them 2 1/2 to get the cheesecake of same height. |
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Bake for about 1 hour or just set in the center. The cake may get slightly golden yellow on the sides. If you bake larger cheesecake it may take a bit longer, about 1 1/2 hours. But the rule is the same: it should still feel like liquid inside and it will be normal. Turn the oven off and let the cheesecake cool down inside. When it gets to room temperature, put it into refrigerator for at least 4 hours, preferably overnight. |
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Decorate the cheesecake with almond slices and strawberries. |
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Bon Appetite! |
NEW York Cheesecake recipe Story
Nowadays cheesecake is often associated with New York. Why New York? Just so it happened that the dairyman William Lawrence, who liked French cheese Neufchâtel, lived there. He liked it so much that started experimenting to recreate the taste and in 1872 he accidentally invented «something even better» - cream cheese which has become the main ingredient of modern version of in US and Canada.
However the cake has a surprisingly longer history than could be expected. First cheesecakes were cooked in Greece, some historians say it can be traced back 2000 B.C.
Although many Americans tend to consider that cheesecake is not a cheesecake without Philadelphia cream cheese, a similar dessert still exists in many European and South American cooking traditions. In France cheesecakes are made with Neufchâtel cheese; in Italy they use ricotta; Germany, the Netherlands and Poland use quark. In South America, particularly in Colombia, curd is often used as a filling.
True magic of the recipe is in its simplicity: as we see almost every nation has its own cheese-like dairy product which combined with a thin baked crust and optionally complemented with fruits or berries creates a festive indulgence.
You may also enjoy a deeper insight into cheesecake history here.
New york cheesecake recipe F.A.Q.
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How to make it more healthy? |
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How to serve cheesecake in a beautiful way? |
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