New York Cheesecake

Passport & Plate - Cheesecake New York

USA | Friday, March 14, 2014 | 5 photos

Ingredients
Ingredients

For the crust:
1 1/2 cups graham cracker crumbs (or 200 g of biscuits)
2 tablespoons sugar
6 tablespoons melted butter
a pinch of cinnamon
1/2 tablespoon nutmeg

For the filling:
3 packages cream cheese, at room temperature
1 1/2 cups sugar
3 whole eggs, at room temperature
1/2 cup flour
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons) - it's to one's taste
2 tablespoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as raspberry or strawberry
3 half-pints fresh raspberries or strawberries - for the décor if you want

 

How to prepare this recipe
First you should prepare all ingredients beforehand, leave them at room temperature for not less than 2 hours. Preheat the oven to 180 degrees C. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Crumble up or crush crackers (or biscuits) using mixer or blender. Pour into a 9-inch springform pan. With your hands or a cup, press the crumbs into the bottom of the pan and about 1-inch up the sides. Roll the pan with two-three layers of foil. Put it in the fridge for 15 minutes. Bake for 15 minutes until golden-brown color. Cool to room temperature. To make the filling, whip cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low and add the eggs, one by one. Then add the sour cream, sugar, lemon zest, and vanilla. Pour into the cooled crust. Put the pan with the cheesecake in the deep baking sheet and pour boiling water, so that it reaches half of the pan. Bake for 45 minutes at the temperature of 180 C. Turn the oven temperature down to 160 C and bake for 30 minutes. Turn the oven off and open the door wide. Leave the cake in the oven with the door open for an hour. Take the cake out of the oven and leave at room temperature for another 2 to 3 hours, until completely cooled. Refrigerate for 6-8 hours. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

 

The story behind this recipe
The above recipe of the cheesecake is known to many people, but it’s one of a kind to me. It came to me long time after I had tried this dish, but it became so special to me, conveying vivid, subtle and pleasant memories, so that I couldn’t help sharing it with other people. The story began when I came to the USA in 2006. That was really unforgettable, unique experience as I had never been abroad before that trip. One night I’ll never forget. It was the end of usual working day. But suddenly, one of the guys came to ask me out. I was wearing dirty greasy clothes, though I wanted to go out with him so much. But as it was a surprise he offered to buy everything I needed –and I couldn’t resist. He took me to the nearest store where I bought «the whole look»- a blouse, britches, sandals and even underwear. I went out from the store wearing all these clothes feeling like a movie character, with such an excitement! The name of the restaurant where we came to was the Cheesecake factory. I ordered a cheesecake – New York style one – the most ordinary and traditional variant of cheesecake. I didn't even know about cheesecakes before. And from this moment it moved heaven and earth. The taste was new, delicious, creamy and incredible, and the feeling of the whole evening was magic, and «exciting» store and that man who was there next to me - and what I could never expect but – later (only two years later) became my beloved man and then (four years later) my husband! By now this is one of the most valuable moments in our life– when I make this cheesecake at home as it brings back memories of the past – the whole atmosphere of the single first try. It helps to value any single moment of your life when your whole life may change. I figured out how to make it with the help of one American lady later. This recipe has become to me not only the main association with the USA, but the part of my life as it brought the most precious person in my life together with its taste.