NEW YORK CHEESECAKE
30 of March 2019
I was able to bake a lot of cakes, also with cheese, but the New York Cheesecake paralyzed me. This water bath during baking, smooth surface without cracks, is some madness. And at the same time I cried out - it may depend on my marriage - says Caroline.
There was something in it ... Today Caroline (my friend, living in a distant suburb of Chicago) laughs at tears with a glass of mild, Californian wine ... My husband's favorite dessert is cheesecake - she says. When I met my future mother-in-law for the first time, she told me that I would reach my husband's heart through the stomach (where did we know?). If I want him to be meek as a child, I should prepare a portion of New York cheesecake. I thought - I understand, her son is an only child, she is, a traditionalist, I will be different ... But, you know, the signal went, the message was loud: "it's better to feed this boy and learn to bake a very good cheesecake." I was able to bake a lot of cakes, also with cheese, but the New York Cheesecake paralyzed me. This water bath during baking, smooth surface without cracks, is some madness. And at the same time I cried out - it may depend on my marriage ...
Now Caroline is an excellent mother of two wonderful children, wife of a happy husband who supports her in every situation ... Did she learn to bake a New York cheesecake?
Yes, of course. I was in love and intimidated. Or is it true? After years of experience, I am sure that everyone can bake such a cheesecake, even a beginner in the kitchen. It's very simple. You know ...
Also, Caroline is a great cook, shows cooking classes and intends to write a cookbook. It's just an idea ... Maybe one day ... - Caroline defends herself.
The first recipe for cheesecake, similar to today's, was already known to the ancient Romans. It was a mixture of cheese and honey, seasoned with laurel leaves, after baking it was flooded with honey (recipe written by Marcus Porcius Cato in "De Agri Cultura").
An interesting fact is that the cheesecakes were baked with the addition of yeast. It was not until the XVIII century that Europeans began to turn yeast into slaughtered eggs. We are slowly approaching the New York delicacy, known throughout the world. The classic New York cheesecake is served without fruit, chocolate or caramel additives. That's what Arnold Reuben decided (he was born in Germany, he came to the United States with his parents as a small boy) in 1900. During the special dinner, he offered the guests a new dessert - cheese pie. This new cheese cake was so intriguing that the "New York" cheesecake was hailed, and Reuben was considered the creator of this recipe.
New York Cheesecake
FOR THE CRUST
2 cups (150 grams) Graham Crackers Crumbs or finely crushed Digestive Biscuits
1/2 cup (113 grams) unsalted butter, melted
1 tablespoon (15 grams) white sugar
FOR THE FILLING
32 ounces (900 grams) full fat cream cheese at room temperature
1 cup (200 grams) white sugar
3 tablespoon (27 grams) all-purpose flour
1/2 teaspoon (2 grams) vanilla extract
1 tablespoon freshly grated lemon zest
2 tablespoon freshly lemon juice, of 1 lemon
5 large eggs, at room temperature
1/3 cup (80 milliliters) heavy whipping cream, at room temperature
FOR TOPPING: (optional)
1 cup (240 milliliters) full fat sour cream, at room temperature
2 tablespoon (30 grams) white sugar
1/2 teaspoon (2 grams) vanilla extract
Wrap the aluminum foil cake on the outside at a height of about 1-inch so that the water from the later water bath does not get inside.
Oil the cake tin; preheat oven to 350 degrees F (180 degrees C), pre-setting a plate in the middle with a diameter larger than a springform pan, half-filled with water (a water bath during baking).
Mix the first three components thoroughly; crumble the bottom of the springform pan, form the bottom of the cheesecake (if possible, also form the sides of the cheesecake no higher than 2 centimeters, the thickness of the cheesecake bottom - about 5 millimeters).
Cover the cake wrap with foil and put in the fridge for the preparation of the cheese mass.
Mix the cheese, sugar and flour into the mixing bowl, stir the whole (medium revolutions) about 2 minutes
Stirring constantly, add eggs - one every 30 seconds; using spatula, clean the sides of the bowl and add the remaining ingredients (vanilla, lemon juice, lemon peel, fondant).
Remove the cake from the refrigerator with the prepared bottom, fill with the mass of cheese, put the whole in the oven on a plate filled with water.
Bake 15 minutes at 180 degrees C (350 degrees F), reduce the temperature of the oven to 120 degrees C (250 degrees F) and bake another 60-90 minutes (each oven works differently, so be sure to pay attention to the middle of the cheesecake - it's baked when its center seems slightly "wet" and is slightly shaky.
Remove from the oven and set aside; prepare the "coverage" of the cheesecake (optional).
In a bowl, mix the cream, sugar and vanilla, put the whole on a warm cheesecake, spread over the whole surface and put in the oven again for 15 minutes.
Remove from the oven and gently knife to separate the edges of the cheesecake from the springform pan to avoid possible cracking of the cheesecake during cooling. Allow to cool completely, cover with foil and put in the fridge overnight.
ABOUT THE RECIPE:
Cream cheesecake coverage is completely dependent on taste preferences. Personally, I serve fresh raspberry sauce by my friend Ania (mixed raspberries, fresh or frozen, slightly sweetened to taste), or multiberry sauce (strawberries, blackberries, raspberries, blueberries), or fresh fruit, or a dark chocolate sauce, or ... nothing.
All ingredients should be at room temperature.
Pay attention to the time of baking the cheesecake. If it stays longer in a warm oven, its surface may crack.
I often give up the cheesecake, which I do not like. I prefer the type of Viennese cheesecake, without a clear "pastry" bottom.
The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
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