New York Cheesecake (No Water Bath)

Description

The concept of cheesecake has been around since ancient times, and variations of this dish exist in countless cuisines around the world. What makes the New York cheesecake unique is that it was the first to use an innovative new product (at the time, at least), called cream cheese. Cream cheese was invented in 1872 in New York, and was later popularized by Kraft foods under the Philadelphia brand name. Cheesecake, or cheese pie, variations had existed in America prior to the invention of New York cheesecake, although they were prepared using other dairy products. The modern day New York cheesecake was created by Arnold Reuben in the 1920s, and was known as “jewish cheesecake” thanks to his heritage and use of kosher ingredients. This recipe since became popular across the country, and today, you would be hard pressed to find a restaurant or diner in the US without cheesecake on their dessert menu.

Ingredients

• 150 g Graham cracker crumbs

• 3 tbsp melted butter

• 2 tbsp sugar

• 1 pinch salt

Cheesecake Filling

• 4 packets (32oz/ 905 g) cream cheese, softened at room temperature

• 1 cup sugar

• 6 large eggs

• 1 tbsp vanilla

• 1 cup sour cream

• 1/4 cup cornstarch

• 1 tsp salt

Preparation

In a bowl, combine the butter, salt and graham cracker crumbs. Pour into a 9” (23 cm) spring form pan and spread out evenly using your hands or the bottom of a glass. Place in refrigerator for an hour or so to cool.

In a bowl fitted to a stand mixer, add the cream cheese, sour cream, salt, sugar, vanilla and cornstarch. Mix over medium speed until combined, about 30 seconds. Scrape down sides of the bowl and mix for another 30 seconds. Over low speed, add each egg one at a time and mix until just incorporated. Scrape down sides of the bowl and mix for a few seconds if necessary.

Pour batter into the pan with the crust and bake at 250 degrees (120 C) for 1 hour and 10 minutes. To test if the cheesecake is done, move the pan back and forth gently - the sides should be set but the center should jiggle slightly. Remove and allow to come to room temperature. Then cover with foil and refrigerate for 12 hours. Cut into slices and serve cold.

Notes

• Cheesecake is often served with a cooked fruit topping - cherry or strawberry are most common.