New York – Style Cheesecake

Just in time for my Blog’s 1st Year Anniversary, and the cheesecake I made for my birthday to go along with the Baked Alaska, I’m now able to post this luscious, creamy, plush cheesecake!

This is a cheesecake lover’s ultimate dream come true! The filling is rich, plush and creamy, tempting and commanding you to take bite after bite. The cheesecake lovers in my family voted this the best they had ever had. This is one cheesecake you don’t want to miss out on!

The cheesecake comes from the book – “Bon Appetit’ Desserts”.  (I love this book, my only wish, that it had more pictures! This book is really lacking in the pictures department, but the recipes are fantastic!)

(To get smooth edges and avoid what I did, dip your knife in hot water, wipe the knife off with a clean towel, and slice your cheesecake. Repeat with each slice.)

I have since made the cheesecake again, this time using a Oreo Crust.  Both were equally delicious. I also made the same sauce again, only using mixed berries in it. This cheesecake and sauce is the perfect combination.  The cheesecake is also heavenly plain.

New York-Style Cheesecake

By: Bon Appetit Desserts

Made popular in the Big Apple in the 1920s by Jewish delicatessens, this New York-style cheese cake is identified by its graham cracker crust and smooth cream cheese filling. Baking the cake in a water bath allows the rich filling to cook at an even, steady heat, giving the cheesecake its signature creamy quality. For a slightly fluffier and drier version (which may crack as it cools), bake the cake directly on the oven rack at 300°F (149°C) until the center is softly set, about 1 hour and 20 minutes.–Barbara Fairchild

For the crust

• 9 whole graham crackers, broken into pieces
• 5 tablespoons chilled unsalted butter, cut into 1⁄2-inch cubes
• 3 tablespoons granulated sugar

For the filling

• Five 8-ounce packages cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• 1 tablespoon unbleached all-purpose flour

Directions:

Make the crust

1. Preheat the oven to 325°F (163°C).

2. Grind the graham crackers to coarse crumbs in a food processor or with a rolling-pin and a resealable plastic bag. Add the butter and sugar and process or stir until the crumb mixture is well blended and begins to stick together.

3. Press the crumb mixture onto the bottom (but not the sides) of a 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Bake the crust until golden and firm to touch, about 25 minutes. Cool the crust in the pan on the rack. Wrap the outside of the pan with 3 layers of heavy-duty foil. Keep the oven at 325°F (163°C).
Make the filling

4. While the crust bakes, beat the cream cheese in a large bowl with an electric mixer on medium-high speed until fluffy. Gradually add the sugar and beat until blended.

5. Beat in the eggs, one at a time, mixing just until just blended after each addition. Then add the egg yolk, scraping down sides of bowl. Beat in the lemon juice, vanilla, and salt. Sift the flour over the filling and beat on low-speed just until blended. Scrape the filling over the cooled crumb crust.

6. Place the foil-wrapped cake pan in a large roasting pan. Place the roasting pan on the oven rack, pulling the rack out slightly. Carefully add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Bake the cheesecake in the water bath, rotating the pan once halfway through, until the center is softly set, about 1 hour and 15 minutes. Remove the roasting pan from the oven.

7. Let the cake pan stand in the water bath for 5 minutes. Remove the cake pan from the water bath and transfer it to a wire rack. Using a sharp, slender knife, work around the sides of the pan to loosen the cake. Cool completely at room temperature. Cover and refrigerate overnight or for up to 2 days prior to slicing.

TIPS: Make sure your cream cheese is at room temperature, and that you have enough water in the roasting pan so it doesn’t run dry while in the oven.

Sherry Yard’s Strawberry Sauce

Adapted From: Desserts by the Yard

3 pounds Strawberries, hulled & Quartered (Or mixed Berries, I used Strawberries, blueberries, raspberries & blackberries)

3/4 Cup Sugar

1/4 Cup Water

3/4 Cup Fresh Orange Juice (From 3 Medium Oranges)

1 Star Anise, lightly toasted

1 Vanilla Bean, split & Scraped

1 Tbsp. Grand Marnier

1 Tbsp. Raspberry di Amore (Raspberry Liqueur)

Set aside 4 cups of the strawberries or mixed berries.  In a heavy saucepan, combine the remaining strawberries/mixed berries, the water, sugar, orange juice, star anise, Vanilla bean & seeds, Grand Marnier, and Raspberry Liqueur. Bring to a boil over medium heat, stirring occasionally to prevent scorching.  Reduce heat and simmer for 10 minutes.

Remove  from the heat and cover with plastic wrap. Allow to infuse for 10 minutes, then remove the plastic and discard the star anise and vanilla bean. Cover with plastic again and allow to sit for 2 hours.   Pass the sauce through a fine mesh strainer. Discard solids.  Fold remaining berries into sauce and refrigerate if not using immediately.

Cherry Cheesecake

My daughter’s Birthday (Sherie) was Wednesday.   She wanted to go to the Olive Garden for her Birthday dinner. So, we set up  reservations for 11 at 7 pm. (They lost the reservation, not even knowing about it until our arrival.) However they are able to seat us within a reasonable amount of time.  For our  inconvenience, they gave her the option to receive 2 free appetizer’s for losing our reservation. We had the Calamari and Stuffed Mushrooms. Both of my daughter’s favorites.)  It was really nice, as everyone was able to attend her Birthday dinner.  Her request for her Birthday was just a plain cheesecake with cherry filling. I’m not sure I would call this just a plain cheesecake though. It was delicious!! The Olive Garden was great about us bringing our own dessert, even offering to chill it for us if we’d like.  We left early and went to my daughter’s before dinner, and wouldn’t you know it, I left the cheesecake in her refrigerator. At least I didn’t leave it at my house!)  I picked a New York cheesecake, and she said it was worth every calorie! Even sneaking a piece in the middle of the night! LOL!

New York Cherry Cheesecake

Cake:

4 Pkgs.  cream cheese, Kraft’s Philadelphia brand, at room temperature
1 1/2 Cups Granulated Sugar
6 (Large) Eggs
1 cup sour cream
1 cup heavy cream
1 Tablespoon fresh lemon juice
1 Tablespoon vanilla extract
2 heaping Tablespoons flour

Crust:

9 Graham Crackers, broken into pieces
5 Tablespoons chilled unsalted butter, cut into 1/2 inch pieces
3 Tbsp. Sugar

Preheat oven to 325°.

Make Crust:

Grind graham crackers to crumbs in a food processor.  Add butter and sugar and process until mixture begins to stick together.  Pat crust into a 9 inch springform pan. Bake crust until golden and firm to touch, about 25 minutes. Cool crust in pan on rack.  Wrap outside of pan with 3 layers of heavy duty aluminum foil.

Preheat oven to 425 degrees.

In the bowl of a stand mixer,  mix cream cheese until fluffy. Add sugar and mix until throughly incorporated.  Add eggs, one at a time, just till mixed. Add sour cream, heavy cream, lemon juice, and vanilla.  Beat on low speed until completely smooth.  Sift flour over mixture, and stir until flour is incorporated.

Set cheesecake inside of a roasting pan or a pan that is larger then the spring-form pan and pour boiling water into the roasting pan adding enough water to come halfway up the side of the spring-form pan and bake cheesecake at 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours.  Refrigerate cheesecake for at least 4 hours before serving.

Baking the cheesecake in a water bath,  should eliminate a cracked cheesecake. You can bake the cheesecake directly in the oven without a water bath, but the cheesecake will be a little drier in texture and will probably crack upon cooling. Make sure you have enough water in the pan so it doesn’t run dry while in the oven.  Add more water if needed.

Creamy Smooth & Lucious Raspberry Cheesecake

My daughter (Sherie) loves cheesecake and is always asking for one.  Usually she wants the Fudge Brownie Raspberry Swirl Cheesecake I always make. Anyways, I had wanted to try a different cheesecake than that and came up with this one. This was quite good, but very rich, so you’ll want to cut small pieces. Did this satisfy Sherie’s cheesecake craving? No, and I’ve been informed that the next cheesecake will have to be the fudge brownie Raspberry Swirl Cheesecake that she absolutely loves! (Sometimes, you just can’t get around making favorites.) But don’t let this stop you from trying this one, it is delicious!

Raspberry Cheesecake

Crust:

1 1/4 Cups Graham Cracker Crumbs (9-10 full size Graham Crackers)

1/4 Cup Sugar

1/3 Cup Butter, melted

Filling:

2 Cups Sugar

1/4 Cup Cornstarch

4 pkg.  (8 oz. each) Cream Cheese, softened (room temperature)

1 Tbsp. Vanilla Paste (or 1 Vanilla bean, split and seeds scraped)

3/4 Cup Heavy Whipping Cream

3 Large Eggs

Directions:

Crust:

Spray a 9 or 10 inch spring-form pan , with nonstick spray. Position a rack in the center of your oven and place a 9X13 inch pan on a rack underneath the middle rack. Were gonna need it for a water bath. Preheat the oven to 350 degrees F.  In a medium bowl, combine cracker crumbs and sugar. Stir well and add the melted butter. Pat crumbs into the bottom of a  9 or 10 inch cheesecake pan. Set aside.

Filling: In the bowl of a stand mixer, with the paddle attachment combine cream cheese, sugar and cornstarch. Beat on low speed until creamy, 1 to 2 minutes, scraping the bowl as you go. Beat in the vanilla on low.  Add the heavy cream slowly, drizzling along the side of the bowl. Scrape down sides and continue beating, until cream is fully incorporated. Add the eggs, 1 egg at a time, fully incorporating before adding the next one. Do not over beat. Stop the mixer, remove the bowl and scrape bowl gently mixing in any batter on the sides. Gently tap the bowl on the counter to remove any air bubbles. Using a spoon gently pour the mixture onto the spoon, letting it flow into your graham cracker crust. Smooth the top and gently tap the pan with a spoon to remove any air bubbles that might remain.

Place the cheesecake on a foil lined baking sheet. Pour 1 1/2 inches of water into the 9X13 inch pan, and set the cheesecake in the oven. After about 10-15 minutes, turn the heat down to 325 degrees. Bake the cheese cake for about 1 hour or until cheese cake is set around the edges, but still moves slightly in the center. The center will wobble, and look a little wet, but should not be soupy.  Place on a wire rack to cool. When completely cool, cover with plastic wrap and refrigerate at least 10-12 hours, preferably overnight.

Raspberry Mousse

4 Cups Raspberries

1/4 Cup Cold Water

1 1/2 tsp. Gelatin Powder

2 Large Eggs

1/2 Cup Sugar

1 Tbsp. Lemon Juice

3/4 Cup Whipping Cream

Mousse:

Puree raspberries and strain. Puree should measure 2/3 cup. Reserve any extra for another use. Pour cold water over gelatin and stir, set aside. Whisk Eggs, sugar and lemon juice over a pot of simmering water, until warm. Remove from heat and stir in gelatin, whisking until melted.  Set aside to cool to room temperature.  Whip cream to medium peak, and fold in egg mixture. (Save a little whip cream if you want to put a border on your cheesecake.) Pour mixture into spring-form pan over the top of the cheesecake and refrigerate again until set.

Lemon Glaze:

3 tsp. Powdered Gelatin

2 Tbsp. Water

1/2 Cup Water

1/2 Cup Lemon Juice

4 Tbsp. Sugar

In a small bowl, sprinkle the gelatin over the 2 Tbsp. of water, stir and let sit to thicken. Meanwhile, in a small saucepan, over high heat, combine water, lemon juice and the sugar and bring to a simmer, stirring to make sure the sugar is dissolved. Stir in the gelatin, and stir until gelatin is completely melted. Remove from heat to cool to room temperature. Gently pour over the top of the mousse, decorate with raspberries and refrigerate until fully set.

Pipe a border of whipped topping around edges of cheesecake if desired, unmold cheesecake and serve.