Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend’s home. And here is how this dessert recipe born.
Ingredients New York Cheesecake
- 6 eggs
- 800 gr softened cream cheese
- 100 gr sugar
- 10 gr corn starch
- 20 gr flour
- 50 gr heavy cream
- one lemon
- 1 teaspoon vanilla
- 85 gr Sweet Digestive Biscuits
- 3 tablespoons sugar
- 4 tablespoons melted butter
Butter bottom and sides of 10 inch springform pan.
Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
Add to melted butter and mix with a fork until blended.
Press mixture into the bottom and up about one third of the sides of the pan.
Refrigerate 1 hour.
Have all ingredients at room temperature.
Preheat oven to 245 °C – (475°F).
Mix sugar, flour and corn starch together.
Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.
Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
Gently stir in cream.
Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
Bake at 245 °C ( 475°F ) for 15 minutes
Lower heat to 110°C (225°F) and bake for 1 hour
Raise heat to 120°C (250°F) and bake for about 15 more minutes
Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap.