Chantal's New York Cheesecake
I had tried several slices of the famous New York - style cheesecake before trying to make it myself. I had even tried a couple of cheesecakes while in NYC. Since I'm from abroad, I was reluctant to try to make this at home, but after coming back from New York we decided there was no way we were going to get that same taste/creamyness/quality here in cafes/restaurants in Spain. Therefore, i decided to look for a recipe to make it myself at home, and we bumped into this one.
I decided to give it a try with light cream cheese and a lot more crust. The result? Heaven on Earth.
The only downside to this recipe is that the baking temperature might be too high. I just made my second cheesecake, this time following the recipe to a tee and it's still too brown on the top for my taste. So i guess that baking with a lower oven temp could do the trick, or maybe even lowering the rack a bit.
Still...i give this a 5 star!!! We will never buy cheesecake here again!
This recipe is fool-proof if you:
-use good quality ingredients
- have all ingredients at room temp
-use a huge mixing bowl
-leave it in the oven to cool down (4-5hours) before chilling it in the fridge
the steps are better explained in Chef's john's version but this is the recipe I followed so this is the one I'm rating.
I have yet to try the water bath (bain Marie)
If you want an easy, heavenly cheese cake recipe, THIS IS IT!
Mine didn't crack!
1 user found this review helpful
Aug. 18, 2014