New York Style Cheesecake

Oh Cheesecake. I don't know what it is about this dessert that makes it a complete and total mystery but it's a recipe that usually has me doing more research than any other recipe. Honestly, the variations on this recipe I've seen is mind boggling. Anyways, let's get on with it.

My father's side of the family is from New York and so he is very particular about his cheesecake. As far as I can tell what makes New York Cheesecake New York Cheesecake is the cream cheese to sour cream ratio. Also (according to my father and other new yorkers) it cannot have any sort of topping. Once you put topping on it it is no longer considered New York Cheesecake.

I finally found a recipe that I like and that really seems to come out perfectly everytime I use it. It is from The Cake Bible by Rose Levy Beranbaum, the boyfriend's mother gave it to me and it is by far one of my favorite cook books. What I really love about it is that Rose uses some scientific explanations and I can also read through the book the way you would any other.

For the Graham Cracker crust I used a different recipe as Beranbuam suggests just pressing graham cracker crumbs into the cake afterwards and quite frankly I'm not that talented.

So then for the crust:

Ingredients:

• 1 1/2 cups of graham cracker crumbs (about 9 cookies in total)
• 4 tablespoons melted butter
• 2 tablespoons granulated sugar

1. Stir together in a small bowl. Really make sure that all of it is incorporated and there are no dry pockets.
2. Press into the bottom of a springform and up the sides. I have found that it is really easy if you start from the middle and work your way out allowing the crust to push itself up the sides.

You'll get a lovely crust to put off to the side until your batter is ready.

Okay now onto the batter. Cheesecake is another one of those recipes that Os really can't handle but I've been having fun using Alton for this little project.

Ingredients:

• 16 ounces of cream cheese (2 packages)
• 1 cup of sugar
• 3 large eggs
• 2 tablespoons of freshly squeezed lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 cups sour cream

1. Beat cream cheese and sugar until creamy and smooth (about 3 minutes).
   
2. Beat in eggs one at a time, the best results come from waiting until each egg is thoroughly incorporated before adding the next. Also, remember to scrape down the edges.
3. Add the Lemon juice, vanilla, and salt and beat until incorporated.
4. Beat in the sour cream just until blended. -as an aside I find that adding the sour cream 1 cup at a time until thoroughly incorporated works well.
5. Pour batter into your prepared pan. Wrap the pan in 3 layers of tin foil to prevent water from seeping in. Place the pan in a water bath (put about an inch of water in another pan and then place the cheesecake in the center)
6. Bake for 45 minutes. After 45 minutes turn off the heat and do not open the oven door. Let the cheesecake cool for one hour in the oven then take out and let cool for one hour. Cover with plastic wrap and let refrigerate overnight.

As a side note do not do not do not open the oven door while the cheesecake is baking. Cheesecake is so fussy that opening the over door can lead to cracks.

Ta da! Cheesecake!