NY Style Cheesecake

Over the last couple of weeks I have become addicted to 'Cake Boss' the show about Buddy and his family business - Carlos' Bakery in Hoboken NY. In one of the episodes they go to Italy and some of the bakers there asked if they could show them how to make a NY Cheesecake. So I did a Google search and found a recipe at Joy for Baking - here. Such a simple recipe and was quite easy to make - well except for the hand mixer I have wouldn't mix the cream cheese very well even sitting at room temp for over an hour.

As I only had a 8" springform pan I decided to make a couple of small ones without the Digestive Biscuits. Turned out really well - and the bonus is that I can freeze them and eat another day. It is creamy and very rich - but oh so yummy. It wasn't wobbly in the middle. I cooked for 85mins.

Right out of the oven. We ate it hot but can't wait to try it cooled down. This recipe calls for sour cream and sugar mixed as a topping but we opted not to have that.

Yummo.....!!!!

New York Style Cheesecake from Joy of Baking

Crust

2 cups Graham crackers or digestive biscuits (200g)

1/4 cup (50gms) white sugar

1/2 cup (114gms) unsalted butter - room temp - I actually used about 15gms more as it just didn't seem enough.

Filling

1kg (4 blocks in Oz) cream cheese - full fat

1 cup (200g) white sugar

3 tablespoons plain flour

5 eggs - room temp

1/3 cup heavy whipping cream - double cream

1 tablespoon lemon zest

1 teaspoon vanilla essence

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight.