New York Cheesecake

  New York Cheesecake

The only true Cheesecake

… the luxurious experience of participating in the delicate orchestration of harmonious textures and subtle flavours.

Its name originates from the serendipitous discovery of a method of making soft unripened cheese by a New York Cheesemaker in the late 1800’s.  This resulted in the creation of a pure, unadulterated cheesecake with no fancy ingredients added to it or placed on top of it..… it is simply cream cheese, eggs, cream, and sugar …on a graham crumb crust.
According to New Yorkers, other variations cannot, and should not, be called cheesecake as there is really only one true New York Cheesecake.

Elegant            Poised         Graceful           Unadorned

      Cake platter was a gift presented to Mom Robertina and Father Arthur in honour of their  25th wedding anniversary. 

Many years ago, we enjoyed a visit from brother Michael, a master sushi chef from Montreal.   Michael, who embraced a clean and wholesome lifestyle, was a gracious guest, who whole-heartedly engaged in our family routines as well the daily fare, which didn’t always reflect what would be his typical dietary choices. As the hostess and cook, I welcomed the opportunity to cook and bake for our guest…and cheesecake was the selected dessert, as this was our family’s favourite. On taking his first few bites, Michael was heard to comment, “Oh, my …so this is how the other half lives!”
                                            This one’s for you, Michael  … Bon Appetit!!

To create a satiny smooth, creamy and rich filling …in a crisp, fragrant crust … there are some specific rules.

 Tips for making a great New York Cheesecake:

• A graham cracker crust is essential and should be baked before filling; cool or freeze the baked crust prior to baking the cheesecake filling.
• All filling ingredients need to be at room temperature.
• A combination of mascarpone (an Italian cream cheese) and regular cream cheese is a beautiful blend. And, using anything but full-fat cream cheese would just be wrong! If mascarpone cheese is not available, just substitute more of the regular cream cheese.
• There is always a dairy supplement in cheesecake filling, and I have found that heavy cream (35%) is a better choice than sour cream.
• Don’t hold back on the vanilla.
• Ensure that the cream cheese and sugar are well combined before adding the eggs.  After the eggs are added, there should be just minimal mixing (no air incorporation).
• No water bath needed – instead, place a large baking pan of hot water on a lower oven rack to provide a moisture-rich environment for the cheesecake.
• 2 baking stages – high heat and then low heat – use an instant-read thermometer to check the internal temperature to ensure that it has reached 150⁰F (65⁰C).  Internal temperature is more precise than the outward appearance. Over-baking will increase the chances of having a dry, cracked final product. The cheesecake needs to be cooled thoroughly before serving, preferably cooled overnight to allow the texture and the flavours to fully blossom.
• A simple layer of lightly sweetened sour cream spread on top provides a perfect and pure finish.

 

A few pieces of fresh fruit or a fruit coulis; or perhaps a drizzle of chocolate or caramel sauce is the only garnish needed.

New York Cheesecake

Prep Time: 20 minutes
Baking Time:   Crust – 10 minutes;  Cheesecake – 2 hours
Yield: 1 9-inch cheesecake

Crust Ingredients:

60 g (1/4 cup/4 tablespoons) unsalted butter, melted
1 cup (250 mL) graham cracker crumbs
1 ½ tablespoons (25 mL) brown sugar

Filling Ingredients:

1 ½ pounds (3-250 g packages) cream cheese
1 pound (450 g) mascarpone cheese
¼ teaspoon salt
1 ½ cups (375 mL) granulated sugar
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) pure vanilla extract
1/3 cup (85 mL) heavy cream (35%)

5 large eggs, at room temperature
3 large egg yolks, at room temperature

Topping:

3/4 cup (180 mL) sour cream
1/3 cup (85 mL) confectioner’s sugar
1/2 teaspoon (2.5 mL) pure vanilla extract

Method:

Make the Crust:

1. Lightly spray the inside and sides of a 9-inch spring-form pan with a vegetable oil spray. Wrap the entire exterior of the pan in some foil – this will safeguard against any leaking that can occur.
2.  Preheat oven to 325⁰F (165⁰C).  Combine the melted butter with the graham cracker crumbs and brown sugar. Mix thoroughly and place in the prepared pan, pressing it evenly over the bottom and just slightly up the sides.
3.   Bake for 10-12 minutes or until golden and fragrant.
4.  Cool completely (refrigerate/freeze) before adding the filling.

Make the Filling:

1. Preheat oven to 425⁰F (210⁰C). Place a large baking pan, or large casserole dish on the lower oven rack. Fill 3/4 full with hot water.This creates a moist environment for baking the cheesecake.
2. In a stand mixer, using a paddle attachment, beat both kinds of cream cheese at medium-low speed until it is loose and soft. Scrape sides and bottom of bowl often. Add salt and combine.
3. Gradually add the sugar – in 1/2 cup increments. Ensure sugar is well incorporated.  Scrape down the mixing bowl between additions.
4. Add the lemon juice, vanilla, and the heavy cream. Mix well to fully incorporate.
5. Add the whole eggs and the egg yolks (one or two at a time), beating until just combined.  Scrape down the mixing bowl between additions.  Do not over-mix after the eggs have been added.
6.  Set spring-pan on a large baking sheet for ease of handling. Pour filling into the baked and cooled graham crust.
7. Bake at 425⁰C (210⁰C) for 12 minutes. Without opening the oven door, reduce oven temperature to 200⁰F (100⁰C). Continue to bake for an additional 1 ½ hours, or until the internal temperature reaches 150⁰F (65⁰C) – use an instant-read thermometer inserted at the centre of the cheesecake. Continue baking at this low temperature until the internal temperature has been reached.
8. Transfer the cheesecake to a wire rack.
9. Let cheesecake cool for 10-15 minutes.
10. Run a sharp knife around the edge of the cheesecake to ‘free’ the cake from the edge of the pan – this will assist in preventing the dreaded ‘crack’ on the surface.
11. After sitting at room temperature for 2-3 hours, wrap tightly with plastic wrap and refrigerate at least 4 hours (preferably overnight).  This dessert can be kept like this for 3-4 days. It can also be frozen for later enjoyment.
12. At serving time, gently remove the sides of the pan, and set the cheesecake on a serving platter. Combine the sour cream, confectioner’s sugar, and vanilla – spread over top of cheesecake.