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	* Exported from MasterCook * New York Cheesecake Recipe By :http://www.cuisinemagazine.com/recipes/cheescak.html Serving Size : 1 Preparation Time :3:15 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Crust** 1 cup graham cracker crumbs 1/2 cup finely chopped toasted pecans 1/4 cup melted unsalted butter 3 tablespoons sugar **Filling** 56 ounces Philadelphia(r) cream cheese -- softened [seven 8-oz. pkgs.] 1 cup sugar 1 tablespoon vanilla 4 eggs 1/2 cup sour cream [quoted from website] NEW YORK CHEESECAKE I can't tell you the number of times I've heard customers ask waiters "Is this a real New York cheesecake?" I've had New York cheesecake plenty of times and it's definitely a legitimate question. But if you're not in New York, it's almost impossible to find the real deal. There seems to be nothing like it in the world. That was my mission - to make a real New York cheesecake. Where did I begin? Well, I first imported 10 different cheesecakes from New York and then sampled each one-tough job! Then I started experimenting until I matched the best qualities of each one. Here's what I found out. (Makes 1- 8 inch Cake) Work Time: 1 hour Cook Time: 2 - 2 1/4 hours Combine; Reserve 2 T: 1 cup graham cracker crumbs; 1/2 cup finely chopped toasted pecans. Add; Press into Bottom of Pan: 1/4 cup melted unsalted butter; 3 T. sugar Cream Together: 7 pkgs. (8 oz. each) Philadelphia(r) cream cheese, softened; 1 cup sugar; 1 T. vanilla Add One at a Time: 4 eggs Blend in: 1/2 cup sour cream Bake at 300 degrees. FILLING : The "soul" of New York cheesecake is its filling. There are three characteristics that make good filling. First, it has to be dense. Most cheesecakes don't come close to being this heavy. You don't use a lot of extra egg whites or lighter "wimpy" cheeses. Second, because of the large amount of cheese used, it's tangy. You don't have to use a lot of sugar. Finally, it has to be that "stick to the roof of your mouth" buttery. Don't even think about the diet here. Just cut a smaller piece. Just for fun, I tried to find fancy cream cheeses thinking it would add a lot of character - you know, organics, and ones with no preservatives, waxes or gelatins. It ended up that good old Philadelphia(r) brand was best. And if you use low-fat Neufchatel, don't be writing me letters saying your cheesecake wasn't great. It needs fat! See Cake Instructions. CRUST: Some have 'em-some don't. I just happen to prefer a crust. So I took the liberty of making one with a little twist-toasted pecans. It's not too complicated or too sweet. See Crust Preparation. TOPPING: Actually, not many New York cheesecakes are topped with anything. They are what they are. So I left mine alone. Almost. I couldn't help adding some fresh berries with a super-simple raspberry and red wine sauce. After all, it's almost summer. See Topping the Cake. CAKE PANS: If there's one similarity in all the New York cheesecakes I sampled, it was the height. You know what height can do to a dish - wham! This New York cheesecake should be sky-scraper high! If you've made cheesecake in the past, you more than likely used a springform pan so you could remove the cake easily. But we're making a New York cheesecake and all the springform pans I could find just didn't have tall enough sides. Besides, they were all too wide (9 or 10 inches across). I wanted plenty of height with a smaller diameter. My cake pan is basic but special, too. It's 8 inches across and a whopping 3 1/2 inches high! And there's no way this baby will leak in a water bath with this solid bottom. But if you do use a springform pan (10x21/2"), make sure the bottom fits tightly. Then wrap wide, heavy-duty foil around the bottom and up the sides to prevent water from penetrating into the cake. PREPARING THE CRUST The Crust: Like I said, crust is a matter of preference. Some die-hard New Yorkers wouldn't dream of sinking a fork in a piece of cheesecake with one. And others like their crust to come all the way up the sides. So I took the safe road and walked the fence. I used a pecan crust on the bottom and a dusting (mainly for looks) of pecans on the sides. This isn't a wimpy cheesecake. So the toasted pecan crust is bold enough in both texture and flavor to stand up to this flavorful cake. The other crusts just couldn't stand up. ONE: Preheat oven to 350 degrees. Toast pecans on baking sheet for 15 min., or until golden. Cool. Reduce oven temperature to 300 degrees. TWO: Grind cracker crumbs and pecans in food processor until fine. Set aside 2 T. Add butter and sugar to processor. Pulse to blend. THREE: Spray sides and bottom of cake pan with Pam(r). Trace and cut out round of parchment to fit pan. Line bottom with parchment circle. FOUR: Spray parchment and sides again. Make sure the pan is greased well so the cake doesn't stick to the sides and crack during baking. FIVE: Sprinkle reserved 2 T. crumbs around sides of pan. Tilt and tap pan to distribute crumbs evenly. It'll be a light dusting of crumbs. SIX: With rubber spatula, press remaining crumb-butter mixture onto bottom of pan. Begin heating water for water bath. MAKING THE CAKE This is pretty straight forward stuff. But you need to know a few things. Mixing : I made sure I tried mixing this cake with a hand mixer. I wanted to make sure all this cream cheese could be blended without burning up your hand mixer. I didn't want you stopping just because you didn't have a bruiser stand mixer. The key is to use room temperature cream cheese. Baking : I've used water baths before for baking custards. Starches are sometimes added to egg mixtures to prevent them from curdling when baking. Since there is no starch (flour or cornstarch) in this cheesecake, it needs the gentle heat of a water bath to join the and needs the same treatment. A water bath also keeps the sides and bottom from burning during the long baking time. When baking time is up, remove the cake. It won't seem done because it'll have a jiggle in the middle (about the size of a tuna can). Don't worry. You've heard me talk about residual heat? There'll be plenty of heat to finish the job after 2-1/4 hours of baking. MAKING THE CHEESECAKE SEVEN In large mixing bowl, cream together cheese, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. EIGHT Scrape down sides and bottom of bowl frequently during mixing so that no lumps remain. Add sour cream. Mix just to blend. NINE Pour batter into prepared pan which is set in a roasting pan. Smooth top. Be sure cake pan is taller than roaster or the cake will steam. TEN Set roaster in oven on rack positioned in middle. Pour hot water into roaster to come 1"-1 1/2" up the sides of the cake pan. ELEVEN Bake at 300 degrees for 2-2 1/4 hrs. or until top is golden and cake is set around edges. It'll be jiggly in the center but will cook while it cools. TWELVE Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Cool to room temperature. Refrigerate overnight. THIRTEEN To unmold, run knife around sides again. Place inverted plate on cake and flip. Rap plate on counter and lift pan, shaking gently to release. FOURTEEN Remove parchment from crust. Place serving plate on crust and invert again. Carefully remove top plate. FIFTEEN To serve, dip a thin-bladed knife in hot water and slice. Wipe blade clean and dip again after each cut. Recipe By : http://www.cuisinemagazine.com/recipes/cheescak.html (c) August Home Publishing Co.; All Rights Reserved. CuisineMagazine.com MC formatted and contributed to FareShare by Hallie. 7-16-2000 Hallie**New York Cheesecake**; 16 July, 2000 Sunday - - - - - - - - - - - - - - - - - - - Per serving: 1821 Calories (kcal); 50g Total Fat; (24% calories from fat); 31g Protein; 313g Carbohydrate; 799mg Cholesterol; 794mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 16 Other Carbohydrates * Exported from MasterCook * New York Style Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese 1 pound cottage cheese 1 1/2 cups sugar 4 large eggs -- beaten light 1 1/2 tablespoons lemon juice 1 teaspoon vanilla 3 tablespoons cornstarch 3 tablespoons flour 1/4 pound butter -- melted 1 pint sour cream Blend the two cheeses in a food processor. Pour into mixing bowl. Gradually add the sugar, beating by hand. Add the eggs and beat well. Stir in the lemon juice, vanilla, and cornstarch mixed with the flour. Add the melted butter and last, fold in the sour cream. Pour into a greased 9" springform pan (cover bottom with aluminum foil to prevent leaking) and set in a larger pan of hot water. Bake in a 325º oven for one hour and 10 minutes. Turn off oven without opening and let cheesecake stand for 2 hours. Remove from oven and chill thoroughly before removing from springform pan. Contributed to FareShare by Jennie. Jennie**Cheesecake for Angenene**<BarFav@aol.com> 14 July, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 23g Total Fat; (61% calories from fat); 9g Protein; 25g Carbohydrate; 109mg Cholesterol; 287mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Nut Crumb Coffee Cake Recipe By :Sunset Convection Oven Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water -- (about 110F) 1 cup milk -- scalded 1 cup granulated sugar 1 teaspoon salt 2 eggs 3/4 cup butter or margarine -- melted and cooled 5 cups all-purpose flour 1/3 cup graham cracker crumbs 1 cup chopped walnuts -- hazelnuts almonds or pecans 1 teaspoon grated orange rind 1 teaspoon ground cinnamon Powdered sugar Dissolve the yeast in the warm water. Combine the scalded milk, 2/3 cup of the granulated sugar and the salt in a large bowl. Let stand until it is lukewarm. Beat in the dissolved yeast, the eggs, 1/2 cup of the butter and 2 cups of the flour; beat until smooth. Beat in the remaining 3 cups of the flour until the dough is elastic. Place the dough in a greased bowl; cover and let rise until doubled (about 1 hour). While the dough is rising combine the cracker crumbs, nuts, orange rind, cinnamon and the remaining 1/3 cup of granulated sugar in a medium bowl. Grease a 10-inch tube pan. Punch the dough down. Spoon out walnut-sized balls of dough; roll each in the remaining 1/4 cup of melted butter. When you have used about one third of the dough arrange a layer of balls in the prepared tube pan and sprinkle with the crumb mixture. Repeat two more times until all the dough is used up. Let rise in a warm place until the dough has risen above the rim of the pan (about 30 to 45 minutes). Preheat convection oven to 300F. Bake bread for 40 to 50 minutes or until it is well browned and sounds hollow when tapped. Let it stand in the pan for 10 minutes then turn out on to a wire rack to cool completely. Sprinkle with powdered sugar. Makes 1 large coffee cake. From Sunset Convection Oven Cook Book; 1980; ISBN 0-376-02311-2. Hallie's comment: I made this often and it was always a favourite. Hallie's Note: I think a convection oven is great for roasts and for baking. The circulating air does wonderful things for these types of cooking. I found that temperatures could be lowered a little - for instance where you might bake a cake at 350F in a regular oven you could probably use 325F in a convection oven; a roast normally done at 325F could be done at 300F. Cooking times may be a little shorter too. My convection oven is a small countertop model, however and I suppose things may be different with other types of ovens. Roast chicken is great in a convection oven. The heating element is at the back in mine and I have to turn the pan so that area doesn't get overdone. Here are a couple of recipes. - - - - - - - - - - - - - - - - - - -

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