The New York cheesecake recipe is one of the simplest recipes in any dessert cookbook, but it’s one that demands complete attention to detail and use of the highest quality ingredients to get the premium result. If you are the sort of cook who likes to save a few pennies here and there by skimping on the quality of your ingredients, you might not want to venture into the cheesecake world.
Part of the reason for the emphasis on quality ingredients is that there are so few of them. The basic New York cheesecake recipe includes eggs, cream cheese, cream, sugar and a handful of other small additions. The crust is generally a graham cracker crust, which is one of the simplest in the world to make.
When presented with such simple ingredients, the inexperienced cook might think success was in the bag and hit the mega mart to pick up all the goods. And while you would indeed produce something that looked remarkably like a New York cheesecake, when the taste hit your palate, you’d know something had gone terribly wrong.
Let’s start with the cream. You can go to the grocery store and buy what you need out of the refrigerator case in the dairy section. Instead of that, however, how about finding you’re nearest dairy farm or co-op market? Another good choice would be you’re nearest farmer’s market. Think farmer’s markets are just for produce? Think again!
Farmer’s markets are the home for all the best of your locally grown and made products. From the freshest local produce to local delicacies like country ham, cheeses and baked goods, you will find a great selection at most markets. At one farmer’s market in Asheville, N.C., there is even a bakery in the market where sourdough bread is baked all day.
Take the time to seek out quality ingredients, and your New York cheesecake recipe will be the hit of the table!
About the Author:
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at For Free Recipes.net NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).
Article Source: ArticlesBase.com – Composition of the New York Cheesecake Recipe
Heavenly cheesecake recipe: Canadian Living Test Kitchen
What is the Best Cheesecake recipe you know of?
I am searching for the very best cheesecake recipe, you have ever tasted. Please give a good description of ingredients, taste and why you believe it’s the best out there.
ALTON BROW’s cheesecake recipe is the best. i have been baking cheesecakes for 7 years now, using dif recipes, even creating one. when i want to be pampered i order cheesecakes from JR CHEESCAKE in brroklyn ny.they deliver….i live next door to cheesecake factory and REFUSE to get any of theirs… the truth is the best cheesecake is ALTON BROWN;s sour cream cheesecake. it is a great base recipe that can be modified to make ANY flavor cheesecake. i’ve made it turtle by adding pecans choc and caramel to the crust after baking before putting in batter, and after it’s baked top it with more turtle. i’ve sub vanilla extract for almond and made an almond cake. so many ways to work with this AMAZING recipe. but the truth is, the recipe calls for 1 hr of baking and i hr in the oven. it need btween 1 hr and forty five min to 2 hrs of baking and 1 in the oven. it’s the best because it is creamy, great texture, flavor is spot on. you can read the recipe reviews and you’ll see that many people agree this is a great recipe. ok heres the recipe.. i use springform pans so i cannot put my actual cakebatter pan in the water so i keep a pan of water on the next rack under the cheesecake, and it works great.
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Directions
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.