NY Style Cheesecake
Source of Recipe
Posted By: chris
Recipe Introduction
I’m sure everyone has heard of the infamous Juniors in NYC. Here's a recipe someone emailed me. Here's the recipe, and its easier than it sounds to make. I've corrected the baking times. This is the first cheesecake which hasn't developed the characteristic "cracks" in the top during or after baking. Here's a super way to cut the completed cheesecake after its thoroughly refrigerated; use dental floss to score the entire cake (down to the spongecake layer) into individual servings. Then to serve, use a sharp knife to slice through the spongecake layer.
List of Ingredients
Sponge Cake Layer:
1/2 c sifted cake flour
1 tsp baking powder
pinch of salt
3 extra-large eggs, separated
1/3 c plus 2 tbsp granulated sugar
1 tsp pure vanilla extract
3 drops pure lemon extract
3 tbsp butter, melted
1/4 tsp cream of tartar
Filling:
4 (8 oz.) pkgs cream cheese softened
1 2/3 c granulated sugar
1/4 c cornstarch
1 tbsp pure vanilla extract
2 extra-large eggs
3/4 c heavy whipping cream
Recipe
Preheat the oven to 350°F; grease and flour a 9" springform pan. Sift the cake flour, baking powder and salt together in a medium-size bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, about 30 minutes. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Let cool. While the cake cools, make the cream cheese filling: Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1-1/3 cups of the sugar, then beat in the vanilla extract. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended. Pour the filling on top of the cooled sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake at 350° until the center barely jiggles when you shake the pan, about 1-1/2 hours. Cool the cake on a wire rack for 1 hour. Cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate, or leave the cake on the removable bottom of the pan and place it on a serving plate. Refrigerate leftovers.
~~~~Topping~~~~
Here's how I made the coulis ("koo-lee") to adorn the cheesecake slices. Thaw and pureé a bag of frozen strawberries. Transfer the pureé into a small saucepan, add sugar to taste and a few drops of red food coloring to "brighten" it. Use low heat to bring it almost to a simmer. Stir constantly while adding a scant amount of cornstarch-slurry. (I used 2 tbsp "potato starch powder" available in health food stores, dissolved in 1/4 cup water).
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