RCI-BR.004.0372.001
New York Cheesecake
Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 2 ½ pounds
- 1 3/4 cups
- 1 tablespoon
- 3 tablespoons
- 1 unit
- 1 teaspoon
- 5 large
- 2 large
- ¼ cup
- Barnham and Bailey Animal Crackers5 ouncesor, Sweet Digestive Biscuits,(but no extra sugar with these).
- 3 tablespoons
- 4 tablespoons
Method
1
Butter bottom and sides of 10 inch springform pan.
3 minutes
2
Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
5 minutes
3
Add to melted butter and mix with a fork until blended.
2 minutes
4
Press mixture into the bottom and up about one third of the sides of the pan.
3 minutes
5
Refrigerate 1 hour.
60 minutes
6
Have all ingredients at room temperature.
5 minutes
7
Preheat oven to 475°F.
5 minutes
8
Mix sugar, flour and corn starch together.
2 minutes
9
Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.
5 minutes
10
Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
4 minutes
11
Gently stir in cream.
2 minutes
12
Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
3 minutes
13
Bake at 475°F for 15 minutes
15 minutes
14
Lower heat to 225°F and bake for 1 hour
60 minutes
15
Raise heat to 250°F and bake for about 15 more minutes
15 minutes
16
Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap.
60 minutes