Original New York Cheesecake

Name: Original New York Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 680 grams packages PHILADELPHIA cream cheese (use only full fat), at room temperature; 907 grams packages PHILADELPHIA cream cheese (use only full fat), at room temperature; 2 extra larges eggs; 158 milliliters heavy whipping cream; 315 milliliters sugar; 1 Tbsp pure vanilla extract

This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 908 calories, 14g of protein, and 76g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have heavy whipping cream, eggs, philadelphia cream cheese, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

Ingredients you will need

Cream Cheese

Corn Starch

Sugar

Equipment you will use

Hand Mixer

Blender

Bowl

Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

Ingredients you will need

Vanilla

Cream

Crust

Sugar

Egg

Equipment you will use

Blender

Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.

Ingredients you will need

Water

Equipment you will use

Cake Form

Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).

Equipment you will use

Oven

Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Wire Rack

Frying Pan

Release and remove the side of the springform, leaving the cake on the bottom of the pan.

Equipment you will use

Frying Pan

Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

Ingredients you will need

Water

Wrap

Equipment you will use

Knife

The Junior's Way

Always bake the cheesecake in a water bath as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. It also helps to ensure that your cake will have a smooth top, with no large cracks.

Ingredients you will need

Water

Equipment you will use

Oven

Reprinted with permission from Junior's Home Cooking: Over 100 Recipes for Classic Comfort Food by Alan Rosen & Beth Allen. Text © 2013 by Alan Rosen and Beth Allen; photographs © 2013 by Mark Ferri. Published by the Taunton Press.