Monday, February 26, 2007

New York City-More Desserts




Here is one more dessert to feast upon and to add to my list of favorites........ The New York Cheesecake. Always a rich and creamy cake, it may take months to consume if you don't share.............

This cake is one I can count on when having company and I certainly like the idea of being able to prepare it ahead of time............. it usually tastes better the next day. When cooking your cheesecake, avoid opening the oven door for the first thirty minutes , you want it to rise properly. Also, if cooling the cake in the oven, keep the door opened just a bit to prevent cracks from developing in the cake.
Crust
1 1/4 cups of flour
1/3 cup of sugar
A dash of salt
1 stick of unsalted butter,room temperature
1 egg and 1 egg white
Process dry ingredients for 10 to 15 seconds. Add the butter and process until dough developes course crumbs. Add the egg and process until dough forms a ball . Press into lightly greased springform pan. Divide the dough into thirds. Pat one third of dough over the bottom of the pan . Prick with fork and bake in a 400 degree oven for 10-15 minutes until crust is light brown. Cool the crust and then apply the remaining dough to the sides. Brush sides and bottom of crust with beaten egg wash. Refrigerate the crust while making the filling.
Filling
5 eight ounce packages of cream cheese
1 1/3 cup of sugar
3 tablespoons of flour
5 eggs
1 teaspoon of vanilla
1/2 cup of heavy cream-whipping cream will work
2 egg yolks
3/4 teaspoon of lemon zest
With all the ingredients at room temperature, beat the cream cheese until smooth and gradually add the flour and sugar. Sprinkle in the lemon zest and add vanilla. Incorporate the eggs, one at a time. Add the two egg yolks. Pour in the cream and mix well.
Pour the batter into the chilled crust and bake in an oven for 15 minutes at 500 degrees. Now reduce the oven temp to 200 degrees and bake for 1 hour. Turn off the oven, prop door open and let the cake cool in oven for thirty minutes. Transfer to a rack and completely cool before unmolding. Cover and place in refrigerator until serving time. Best when chilled for 24 hours before serving.

7 comments:

Mimi said...

A classic and my husband's favorite. When I was free lancing, I did a brochure for a cheesecake bakery every Christmas. Working on the descriptions would make me crave it.

K & S said...

aaak! serve me a glass of red wine, maybe a sauvignon? to go with this, this looks delicious!

MyKitchenInHalfCups said...

Incredible strawberries! The classic cheese cake - it's just always perfect for whatever event. I haven't made one in so long.
Yours is just gorgeous!

wheresmymind said...

mmm...I so dig cheesecake!

Lydia said...

I'm not a cheesecake person, but my husband always loved the cheesecake from Junior's in Brooklyn.

Christine said...

Fabulous! This one's going into my recipe box!

Una Semplice Passione said...

Mamma mia....mouthwatering...I have to try this one!