Cake means something baked and leavened confection. Side by side there is another meaning of cake is some substance molded in round shape or square shape like soap or something else, many food preparation called cakes are in the second category. Although in some discussion about flour based cake includes cheesecake, but it’s in baked custard category. A mixture of cream cheese or bakers cheese, eggs, sugar and heavy cream, especially in North America use cream cheese to make cheesecake, New York Cheesecake is richest version among them.
The Name “Cheesecake” stimulates us, mouth fills with water and our taste buds waiting to receive its flavor. Thanks to Arnold Reuben, who experimented and creates New York Style Cheesecake in 1900s, was born in Germany but shifted to America at a young age.
He was invited to a party where cheese pie used to serve and he was so dodged by the dish, started experimenting with it and came up with what we know today as the New York Style Cheesecake. More than hundreds of years that cheesecake traveled all over the world and creates its own attention and distinguishably as a most sophisticated dessert.
| New York Style Cheesecake Recipe | ||
| Ingredients | Metric Measurement | |
| Cream Cheese | 500 | g |
| Sugar | 200 | g |
| Egg Yolks | 7 | PCs |
| Whole Egg | 1 | PCs |
| Heavy Cream | 200 | ml |
| Vanilla Essence | 10 | g |
| Corn Starch | 10 | g |
| Lemon Zest | 1 | Of one lemon |
| Lemon Juice | 15 | ml |
| For Bottom Lining | ||
| Digestive Biscuits or Graham Crackers | 200 | g |
| Butter | 35 | g |
| Method: | Baking Temp & Time: | |
| Preheat the oven at 175°C.
1. Prepare the pans by lining the bottoms with Digestive Cookies or Graham Crackers and Butter. 2. Place cream cheese in the mixing bowl and, attaching paddle, mix at low speed until it is smooth and lump free. 3. Add the sugar then beat for a while and add cornstarch, lemon zest, vanilla, and salt. Blend until smooth and uniform, avoid whipping. With a spatula scrape down the sides of the bowl and the paddle.
4. Add whole egg and egg yolks, a little at a time, blending in thoroughly after each addition. Scrape down the bowl till the mixture is well blended.
5. With the machine running at low speed, gradually add heavy cream And add lemon zest and lemon juice at the end of mixing.
6. Fill the prepared 10” pans or 25-cm pans and pour the mixture as 1100 g
7. To bake with a water bath, set the mixture filled pans inside another, larger pan. Fill the outer pan with water half of the cake pan and bake at 175°C until setting the cake. Baking in a water bath results in cakes with browned tops and un-colored sides and you may use deep cake pans, not spring form pans.
8. Cool the cakes completely before removing them from pans. Shift the cake onto a cardboard cake circle using spatula. |
1. Temp: 175°C
2. Time: 45-55 minutes
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