KAW - NY Style Cheesecake
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7 years ago
Never re-invent the wheel.. just make it roll better ;)
Got this recipe from the web a while back. Each stove is different and working on perfecting it. Today's test is in the oven for another 5 more hours.
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
Cheesecake · More Info
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Bakery Style French Cheesecake
Comments (19)Tia, This might be worth considering for your French cheesecake. Clearly given the ingredients it would be very smooth and deeply rich. Of course the crust could be deleted; perhaps that's what the bakery did. French Cheesecake Servings: 16 Categories: Cheesecakes / Desserts Ingredients: -----CRUST----- 1 1/2 cups Unbleached flour, sifted 1 large Egg, separated, yolk lightly beaten 1/4 cup Sugar, granulated, up to 1/3 to taste 1/2 cup Butter, unsalted, sweet cream, softened, no margarine -----CHEESECAKE----- 1 pound Cream Cheese 1/2 pound Cheese, Soft Double Creme French Cheese (see notes) 1/3 cup Sugar, granulated 1 tablespoon Unbleached Flour 4 large Eggs, separated 1/4 cup Sour Cream 1/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1 tablespoon Confectioner's Sugar Directions: 1. Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. 2. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. 3. Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. Carol Here is a link that might be useful: French Cheesecake...See MoreChase's Cheesecake Supreme - in 9 inch springform?
Comments (24)I've found that a cheesecake is more likely to crack if it has air in the batter (it expands when it cooks) and if it's cooked too fast. What I do is mix the ingredients just until they're blended, and not a second more, then cook it at 225 or 300. For my preference, it's done when the outside of the cheesecake is set but the center (2-3" in diameter) still jiggles when you tap the side of the springform with the flat of your fingernail. The larger the area of "jiggle", the creamier the cheesecake will be when it cools. Then I carefully remove it from the oven. The center of the cheesecake finishes cooking from the heat around the sides. This makes a creamy but set cheesecake. To have it more NY style (cakey), you need to bake it a little longer. I haven't had one crack in years doing this -- incorporating as little air as possible while mixing, cooking very slowly, and removing it when the center is still jiggly. And I should say this works only if you like creamy cheesecakes. I don't know how to prevent cracking if you want it "well-done"!...See MoreKAW : Holy Cheesecake, Batman!
Comments (10)So.. what did YOU cook last night? I thought I was cooking so I'd have some handy low carb things on hand to grab for lunches this week, but the family descended like a swarm of locust and there wasn't much left afterwards. LOL Italian Meatloaf Sausage & Kale Zuppa Toscana Curried Chicken Chopped Caprese Salad Mocha Fluff Usually I'm not this messy of a cook, but I was crunched for time so I left everything hanging out. I had been out of town for four days, had a new cookbook, and felt compelled to be in my kitchen. The family was out of the house and it felt good to be back in the kitchen! Sausage & Kale Zuppa Toscana in the pot on the left and the beginning of Curry Chicken on the right. The 13-year-old begged me to go back to the store for more caprese ingredients so he could take it for his lunch today. I was tempted, but I didn't cave. He'll get to have it again next weekend and I'll plan accordingly so he can take some for his lunch next Monday....See MoreSo good, there wasn't even a picture! Instant Pot cheesecake!
Comments (18)Jerzeegirl, I'd jury-rig a sling for the INSIDE of that 6 x 3 pan. For example, make a wide sling out of foil and put it inside the 6x3 pan so it overlaps and flaps over the pan. Then, line the pan with parchment over the foil sling and make the crust and press it into the parchment on the bottom, and then make the cheesecake batter and pour that in, too. You'll have to run a knife around the edge in order to help get the cheesecake out of the pan. If you think the crust will only be on the bottom and won't go up the sides of the pan, then you can also cut more parchment into a nice long strip that's 3 inches tall, and put it around the sides of the pan so your batter will stay inside the parchment and not be pressed up against the foil sling. (or you can run a knife around the edge of the pan when it's done) With this foil sling, especially if it's wide for stability, you can just pull the cheesecake out from the pan you have, then peel away the parchment that's on the side--you'll still have the parchment circle on the bottom, but the cheesecake will be extricated from the pan. Using the trivet that came with the IP (make sure the trivet handles are UP!) is an easy way to lower the cheesecake into the IP, and when done, to carefully remove the cheesecake from the IP--just be sure the trivet handles are cool enough to touch. Be careful, though, because the cheesecake pan can slide! I hope I've explained it ok. If a visual would be helpful, google "youtube foil sling for instant pot" to get you started with the idea of things, but you'd have to make it suit your needs as I've tried to describe above. Gosh, I used so many words - I hope I didn't confuse you!...See More
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