New York Style Cheesecake

Assembling the Cake

For my first batch I made a custard with the egg and sugar by cooking it over low heat. By the last cake, I had decided that simply whipping them together would suffice. And it did. I also wanted something in the cake just in case the cheese was still a little loose from the whey, so I added some cornstarch. I poured the egg-sugar mixture into the cheese and mixed. And mixed. And mixed. And slowly, I got a batter with the consistency I was looking for: thick, no lumps.  I threw in the salt and vanilla, and it was good to go.

I poured the batter over the crust and smoothed out the top of the cake. I put it into the oven, and 50 minutes later I pulled out a fantastic-looking cheesecake. It was heavy, it smelled perfect, it was sunshine yellow.

You have to let the cheesecake cool down before you slice into it, so the cake can fully set. The only way I was able to resist was by eating some leftover chicken before the cake came out of the oven.

No, this isn’t a recipe where you throw everything in a bowl and a cake comes out. But there is no denying that when it’s done right, nothing beats a well-done New York Style Cheesecake.

 

A little rough around the edges. Just like all New Yorkers.

 

New York cheesecake at its finest. Made in Israel.

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Cuisines:
  • Ready Time : 0 min

Servings

Ingredients

  • 2800 grams 4.5% soft white cheese
  • 4 large eggs
  • 300 grams sugar
  • 30 grams corn starch (1/4 cup)
  • 1 pinch salt
  • 1 teaspoon vanilla

crust

  • 250 grams butter cookies (
  • 1/4 cup silan (date honey)

Directions

For the Filling

  1. In an ultrafine mesh strainer, clean white pillowcase, soup bag or cheesecloth bag, drain the whey out of the white cheese until the net weight of the cheese is 900 grams.
  2. Mix the eggs and sugar until pale and double in volume.
  3. Add corn starch to egg and mix slowly until combined.
  4. Mix cheese, eggs, salt and vanilla by hand in a large bowl until smooth.

For the Crust

  1. Combine whole crackers and silan in a food processor.
  2. Pulse on medium until finely ground.
  3. Cut out a paper liner for the pan and place in the bottom.
  4. Press the cracker crumb into the bottom of the pie pan.

Preparing the Cake

  1. Pour the batter into the cake pan. Smooth the top of the cake.
  2. Bake at 160ºC (325ºF) for 50 minutes. Turn cake every 20 minutes to prevent browning.
  3. Let the cake cool completely.

Philadelphia Brick Cream Cheese is a trademark of Kraft Foods. Just sayin’.

Comments

comments

22 thoughts on “New York Style Cheesecake”

  1. As a founding member of the Lucky Elite Testers Association (LETA), I can personally testify to the amazingness that is this confection. Seriously, the BEST cheesecake I have ever eaten.

    1. Someone should add that to NBN's list of great reasons to live in Neve Daniel: Marc's taste tester!

  2. I never would have thought to add silan to the biscuits! Yes, just about every (American) recipe for cheesecake… calls for the graham crackers. Your crust even looks like the real thing. Thanks for providing us with great ideas to cook/bake our good old favorites while meriting living here!

  3. Being a cheesecake snob (like most Shavuot-observant homemakers) and a newcomer to the LETA, I was a little skeptical. (I know, I know… it's Marc and all… but cheesecake is sacrosanct.) Verdict: It was pretty much "to die for." And the real proof: the Dearly Beloved (who never likes anybody's cheesecake but mine) said that it was nearly perfect — and cheesecake for a third of the price makes it even more delicious! We may just be able to afford our rent payment next Sivan…

  4. Being a cheesecake snob (like most Shavuot-observant homemakers) and a newcomer to the LETA, I was a little skeptical. (I know, I know… it's Marc and all… but cheesecake is sacrosanct.) Verdict: It was pretty much "to die for." And the real proof: the Dearly Beloved (who never likes anybody's cheesecake but mine) said that it was nearly perfect — and cheesecake for a third of the price makes it even more delicious! We may just be able to afford our rent payment next Sivan…

  5. That last was a typo and got commented when I was trying to delete. Worked as a comment, I guess. The real one: my NY recipe uses a shortbread crust. Much nicer than graham cracker or cookies and you just need flour, butter, sugar, so you're not depending on a US product. Can I email the recipe to you?

    1. You're right about the pastry, but the convention is graham cracker crust. Maybe it's a Jewish thing because short pastry used to be made with lard.

      (Between you and me, it isn't really about the crust now, is it? ;-) )

  6. Hey Marc, I tried the "New York style cheesecake" that was in the Gad recipe book they had at the Makolet….did u see it? I think it's pretty similar….will let you know how it came out….and maybe I'll have to have a piece of yours for comparison….if there's any left!

  7. The silan tip was pure genius. It worked beautifully (different cheesecake, same concept). Thank you!

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