Expats in Bavaria

New York Style Cheesecake Recipe

New York style cheesecake recipes are made with a combination of

cream cheese and Italian cheese cakes made with ricotta cheese.

In the
early 1920's, this particular silky style of cream cheese was developed
in the New York area.

New York style cheesecake recipes were

introduced by Jewish delicatessens in New York City. Arnold Reuben Jr.,
owner of the legendary Turf Restaurant at 49th and Broadway in New York
City and a descendant of immigrants from Germany, claimed his family
developed the first cream cheese cake recipe. Reuben’s cheesecake was
so good, it won a Gold Metal at the 1929 World’s Fair.

The
superior qualities that make Reuben’s classic New York style cheesecake
are a graham cracker crust, a creamy texture, and distinct lemon flavor
that is firm but light in density. Below you will find his Classic New
York Style Cheesecake recipe.

Classic New York Cheesecake

Crust:

Heavily coat 10-inch spring form pan with cooking spray

1 1/2 cups commercial graham cracker crumbs

5 Tbsp. butter

1 tsp. honey

1/4 cup sugar

Mix
ingredients together with hands until well blended and crumbs appear
moist. Pour into pan. With hands, spread evenly across the bottom and
pat down firmly.

Filling:

5 8-ounce bars cream cheese, at room temperature

2 Tbsp. flour

1 Tbsp. confectioners' sugar

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11/2 cups sugar

grated rind of 1 lemon

1/2 tsp. orange liqueur

3/4 tsp. vanilla

2 egg yolks at room temperature

5 eggs at room temperature

Preheat
oven to 400 degrees. Place first five ingredients in large mixing bowl
and beat on high until they are completely blended. Add vanilla and 2
yolks, and beat again. Add eggs one at a time, beating well. Pour into
prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be
golden. Lower oven temperature to 200 degrees and bake for 35 to 45
minutes or until top browns, cake feels bouncy to the touch, and a
toothpick tests clean. Cool to room temperature. Serve immediately or
cover and refrigerate. Bring to room temperature before serving.

Yield: 16-20 slices

The
history of cheesecake is believed to have originated in ancient Greece.
The first recorded mention of cheesecake was when it was served to the
athletes during the first Olympic Games held in 776 BC. Centuries
later, cheesecake appeared in America. The recipes were brought over by
the immigrants.

If you ask a New Yorker, the only true cheesecake

makers and connoisseurs are in New York. Every New York restaurant has
their own version and thus the cheesecake from New York has been
re-named New York cheesecake.

I hope you enjoy this New York style cheesecake recipe.

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