A sassy, gassy, hip, old Braud from Kansas City cuts loose on the internet.
Tuesday, May 20, 2008
New York Style Cheesecake
New York Style Cheesecake Recipe
New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area.
New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben’s cheesecake was so good, it won a Gold Metal at the 1929 World’s Fair.
The superior qualities that make Reuben’s classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.
Classic New York Cheesecake
Crust: Heavily coat 10-inch spring form pan with cooking spray 1 1/2 cups commercial graham cracker crumbs 5 Tbsp. butter 1 tsp. honey 1/4 cup sugar
Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.
Filling: 5 8-ounce bars cream cheese, at room temperature 2 Tbsp. flour 1 Tbsp. confectioners' sugar 11/2 cups sugar grated rind of 1 lemon 1/2 tsp. orange liqueur 3/4 tsp. vanilla 2 egg yolks at room temperature 5 eggs at room temperature
Preheat oven to 400 degrees.
Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.
Yield: 16-20 slices
The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.
If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.
I hope you enjoy this New York style cheesecake recipe.
Well hello there! I am Madge Geraldine Sinclair, a 77 year old Braud from Kansas City, MO. I have been doing this site for a year now (my how time flies, especially at my age!) and I must tell you, I have learned so much about the blogging world that I am jealous you kids have many more years to enjoy it than I do! I am a widow who lives in a two-bedroom home with my darling pug puppy, Maxine. I usually spend my time at church, I'm Episcopalian, and a liberal democrat (Look out!) I also spend most of my free time with my two girlfriends, Agnes, who isn't paddling with both oars in the water, and Betty, who likes to do Yoga to improve her sex life (Ha! Ha! That is for to laugh!) Anyways, I hope you enjoy my writings, I do bitch a lot but it's all in good fun. Don't forget to leave me a comment to show me some love!