This version has set tongues wagging in many respects. Its recipe comes from the legendary Lindy’s Restaurant in New York. Well, Lindy’s closed down a long time ago, so you have to make the cake yourself.
Since the "American Cooking Festival" is currently going on at the "Kochtopf"-blog I would like to send it in as my contribution.
New York Cheesecake
Serves: 1 cake
Recipe source: STERN magazine 27/2003
butter for the pan or grease-proof paper
40 g almonds, walnuts or hazelnuts (mix if you like)
60 g butter
85 g wholemeal rusk/zwieback
40 g sugar
1,4 kg cream cheese
360 g sugar
50 g sour cream
30 g flour
1 orange and 1 lemon, the zests
1 tbsp. lemon juice
2 tsp. vanilla essence
2 egg yolks
5 eggs (medium size)
200 g sour cream
20 g sugar
Grease a springform pan with smooth butter.
Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor.
Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat the bottom of the pan with this mixture evenly, apply a foil and press on with your fingers. Remove the foil.
Preheat your oven to 135 degrees C with air circulation (fan assisted/convection oven).
Stir the cheese creamy and add sugar, sour cream, flour, lemon- and orange zests, lemon juice and vanilla essence one thing at a time. Stir in the eggs and egg yolks one by one.
Fill this batter into the pan and smooth down.
Insert the pan on the bottommost grid of your oven.
Bake it for 20 min., then remove it from the oven. Loosen the batter's border round the pan by using a thin knife. Leave the form outside the oven for about 20 min., then carry on baking it for about 110 min. now. The interruption makes the cheesecake more even. Keep its color light by covering the pan with an oiled baking foil after 50 min. and rotate the pan on the grid if your oven doesn't keep the temperature evenly.
After the second baking period remove the cake from the oven and let it rest for 20 min.
Increase the temperature to 160 degrees C with air circulation (fan assisted/convection oven).
Mix sour cream and sugar, pour over the cake, smooth down and bake it for another 15 to 20 min. Then remove from the oven and leave it to cool down in the springform pan.
Chill it in the fridge until the following day.
Befor serving heat the pan's bottom on a hoptplate for just a few seconds. This makes it easier to let it slide on to a serving plate.
Of course this cheesecake is awfully yummy. It actually contains so many good things that one piece counts as a light meal. Whatever, it’s worth a sin and after all, you will not bake it every day.
Take your time for baking, you will need 3 to 4 hours, but it's not too complicated.
My springform pan is not buttered but coated with a baking foil.
Stiring the cheese is a little bit laborious and will splatter around your kitchen. I therefore placed the bowl in the kitchen sink when stiring.
After baking for the first 20 min. you will have to loosen the cake's border around the springform's edge. Don’t be overcautious but be thorough so that the cake can rise evenly and will not stick to the pan's wall (as it did in my case, see the pictures …).
When you have baked your cheesecake for about 2 hours, it will have risen 2 or 3 cm over the pan's border. When you take it out of the oven it will go down in the middle slightly. Take care that nothing sticks to the edges and help by pressing with your fingers away from the pan's wall.
Presumable half teh quantity of the glaze will be enough. It will concentrate in the center anyhow and it will stay liquid.
It does look a little miserable, doesn't it? I wondered, not knowing whether it has to look like this, if the recipe doesn't work out or whether I make a serious mistake.
Finaly the New York Cheesecake will be covered with fresh fruit and will be served with a fruit mousse, the STERN-magazine tells me.
A delicious stroke of luck!
Perhaps, you can make the cheesecake without any cracks. Anyway, it’s worth a try.
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