The more I learn, I realize how little I know.
Chantal's New York Cheesecake
I live in France and have learned to re-create a New York cheesecake with this recipe. I have, however, modified this somewhat (but not much). I freeze the cookie crumb crust once in the springform to make sure that when pouring in the cheese filling it doesn't break up. I reduce the sugar to 1 cup, removed the milk and most of the sour cream, adding 1 can of non sweetened condensed milk instead as well as about 3 Tb of sour cream. I prefer lemon cheesecakes, so I put in 1 tsp of lemon extract instead of the vanilla. And lastly, I replace the flour with cornstarch. Baking time is usually more than one hour and I leave it in the oven until cooled. Mine rarely crack. Thanks for the recipe, the base was a perfect. I've used it to create a chocolate version as well as a raspberry version.
4 users found this review helpful
Oct. 14, 2011