New York Cheesecakes have three layers, starting with a Graham Cracker Crust. Next,
is a deliciously rich, and tangy sweet,
cream cheese filling that has a
wonderfully dense and creamy smooth texture. The top layer is lightly
sweetened sour cream. This cheesecake is very good on its own, or you can serve
it with fresh berries or a fruit sauce.
We start this
recipe by making a
Graham Cracker Crust which is, by far, the simplest of all the pie
crusts to make. Now, the test to see if you have the right amount of
crumbs to melted butter is, once you have mixed the ingredients together,
to squeeze some in your hand. If the crumbs hold together, then it's ready
to press into your pan.
For the cheesecake filling, make sure
to use full fat (regular) cream cheese and have it, as well as the
eggs and cream, at room temperature. We cannot talk about
cheesecakes without mentioning the pitfalls, mainly the questions of
how do we prevent cracking and when are cheesecakes fully baked? First,
cracks on the surface of a baked cheesecake are caused either by
over beating the batter and/or by too much moisture being lost as
the cheesecake bakes (over baking). In order to prevent cracks make
sure you beat the ingredients at low speed as, unlike a butter cake,
you do not want to incorporate a lot of air into the batter. Beat
the ingredients only until they are nice and smooth. As far as over baking of cheesecakes, this is a common problem as it
can be difficult to know when a cheesecake is done. The thing to
remember is that you want the cheesecake to be firm but, if you
shake the pan gently, it should still wobble a little, and the
center will still look a little wet. Once baked, immediately run a
knife or spatula around the inside edge of the cheesecake, because
the cheesecake does shrink as it cools. For the best texture and
flavor refrigerate the cheesecake at least 24 hours before serving.
Continue to the New York
Cheesecake recipe page......
Let's get baking!!