Why I Joined Zaar New York Cheesecake
"This recipe came from a label on the bottom of a springform pan about 10 years ago. I had lost this recipe and posted a request on zaar the next day Recipe #129579 appeared! This cheesecake is very simple to make. I have never had a failure with this recipe. I hope you enjoy not only making this cheesecake but eating it as well!"
- Ready In:
- 2hrs 40mins
- Ingredients:
- 16
- Yields:
-
1 cheesecake
- Serves:
- 6
ingredients
-
Graham cracker crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, melted
-
Filling
- 1 1⁄2 cups sugar
- 1⁄4 cup sugar, is kept aside for the beating of the egg whites to soft peaks
- 24 ounces cream cheese
- 5 egg yolks
- 5 egg whites, are kept aside to beat to soft peaks
- 1⁄4 cup sifted flour
- 1⁄4 teaspoon nutmeg or 1/4 teaspoon mace
- 1⁄4 teaspoon almond extract
- 1 teaspoon salt
- 2 1⁄2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup sour cream
directions
-
Crust:
- In a springform pan which has been greased on the bottom and the sides lightly with butter put all the ingredients in the order in which they appear in the recipe and add the butter to the mixture until all the crumbs are moist with the butter then tap the crumbs to form a bottom crust and with the crumbs on the side tap onto the sides of the spring form pan about 1 inch high up the springform pan.
- Bake at 325°F for 10 minutes.
-
Filling:
- Mix cream cheese, sugar (remember to set aside 1/4 cup sugar for the egg whites).
- Add flour and beat thoroughly.
- Add & mix all other ingredients (except egg whites & 1/4 cup sugar) and set aside ingredients in bowl.
- Beat egg whites to soft peaks (that have a glossy sheen to them) with the 1/4 cup of sugar that was set aside.
- Fold into mixture in bowl that was set aside.
- Pour into a the 8 inch springform pan that you have taken out of the fridge.
- Bake in a preheated oven for 1 hour at 325°F; turn off in one hour and leave for 1 more hour.
- Cool and then put in refrigerator for 24 hours before serving.
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Reviews
-
FANTASTIC! The nutmeg and almond are a must. The crust on this cake was fabulous. I used blueberries from recipe #269196. Way more than five stars! For real cheesecake lovers!
RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>
