Spring and Easter time holiday is here, ready or not. Do you want to bake a dessert that is fool proof and enjoyed by all? Sure you do, luckily I have the solution - my New York Style Sour Cream Cheesecake Recipe. This recipe has been adapted from a recipe that requires 90 pounds of cream cheese, yielding some thirty 10-inch cheesecakes. So, I can say that it has been well tested by thousands; plus more importantly, my own family. I hope you and your family enjoy it just as much!
P.S. Feel free to improvise and use any of your favorite kind of cake or cookie crumbs for the bottom of the cheese cake and put on your own signature.
New York Style CheeseCake
Recipe Makes 12-16 servings
chefgeorgehirsch.com | George Hirsch Lifestyle eMagazine
To prepare the crumb bottom:
1-1/2 cups *vanilla wafers, grind into crumbs, or good cake crumbs
1/4 cup unsalted butter, melted
Line bottom and sides of a 10 inch tart pan, or 9 inch spring form baking pan with parchment paper. Parchment paper can overlap sides to make removal of cheesecake easier after baking. Place cookies in food processor; process until fine crumbs form. In a bowl mix cookie crumbs, melted butter and press onto bottom of pan. Refrigerate ten minutes.
2 pounds, 4-8 ounce packages cream cheese, softened
1 cup Turbino (natural sugar in the raw) sugar
2 teaspoons cornstarch
1 teaspoon vanilla
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
3 whole eggs, beaten and at room temperature
3 yolks, add to whole eggs
1 cup sour cream, room temperature
To prepare cheesecake:
Preheat oven to oven to 400°F.
At medium speed with an electric mixer cream the cream cheese until smooth. Mix cornstarch with sugar and add to cream cheese. Reduce the mixer speed to low until well blended. Add eggs, 1 at a time, beating on low speed after each addition, mix just until blended. Stop mixer and scrape sides of bowl well after each addition. Add vanilla and sour cream in two stages, stopping mixer and scrape bowl after each addition. Pour cheesecake filling over crumb bottom.
Bake 10 minutes at 400°F.; lower temperature to 225°F and continue baking 1 to 1 1/2 hours, or until center is set.
Cool 1 hour, un-mold cheesecake carefully from baking pan, refrigerate 2 hours.
Holiday Option: Add a Topping:
2 cups fresh mixed berries
1/4 cup raspberry jam, warm
Just before serving, arrange berries on top of cake. Warm jam in a microwave safe container for a few seconds, to slightly melted. Drizzle jam on top of berries and serve.