ORIGINAL PHILADELPHIA CREAM CHEESE CHEESECAKE RECIPE RECIPES

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ORIGINAL NEW YORK CHEESECAKE RECIPE | EPICURIOUS



Original New York Cheesecake Recipe | Epicurious image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 14

1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

  • 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  • 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
  • 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

ORIGINAL NEW YORK CHEESECAKE RECIPE - FOOD.COM



Original New York Cheesecake Recipe - Food.com image

I love cheesecake and make many different varieties, but this is my basic go to recipe. There are many variations around but this is the one I like best. Always, KISS THE COOK!

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
5 (8 ounce) packages cream cheese, softened must be Philadelphia if you can
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Bring all ingredients to room temperature (this helps to prevent cracking).
  • MIX crumbs, 3 tablespoons sugar and butter;.
  • press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
  • Bake at 325°F for 10 minutes.
  • MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Blend in sour cream. mix well
  • Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
  • Pour over crust.
  • Run a knife through to remove any air bubbles.
  • BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
  • Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
  • Run knife around rim of pan to loosen cake;.
  • Remove rim of pan.
  • Refrigerate 4 hours or overnight. (This is a must!).
  • Top with cherry pie filling and garnish, if desired.
  • Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
  • Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
  • Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
  • Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
  • Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.

Nutrition Facts : Calories 537.3, FatContent 42.2, SaturatedFatContent 25.7, CholesterolContent 190.5, SodiumContent 376.1, CarbohydrateContent 30.3, FiberContent 0.2, SugarContent 22.5, ProteinContent 10.6

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