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NY Style Cheesecake Recipe | |
Jewish Cheesecake | |
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Ingredients:
For cooky crust:2 C sifted flour 1 large egg 1/2 C sugar 1/2 butter 1 - 2 TBsp brandy or rum Combine all ingredients and work into a smooth paste. Chill one hour. Then fit into bottom and sides of a 91/2 springform pan. Chill while making filling. For cheesecake: 1 1/2 lbs cream cheese, room temperature 6 large eggs, separated 1 1/3 C sugar 2 TBsp flour 1 3/4 C sour cream 2 tsp grated lemon rind 2 tsp lemon juice 1 1/2 tsp vanilla
Directions:
Combine cheese and egg yolks. Beat with electric mixer till perfectly smooth. Then, add while continuing to beat, 1 C sugar, the flour, sour cream and flavorings. Beat till light and smooth. Then whip the egg whites with the remaining 1/3 C sugar till soft peaks form. Fold whites into cheese mixture and pour into the prepared pan.Bake at 325 for 70 - 75 minutes. Turn off heat and let cool in oven with the door ajar. Note: I have also baked this in a bain marie or water bath but have not noticed much difference. This recipe is from "A World of Baking" by Dolores Casella. I have been making this recipe for over 25 years. I am a native New Yorker (actually born in Manhattan) but have lived in many countries. I find there are certain tastes which always conjure up "home"--this is one of them.
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