To me, this
is the single best cheesecake I have ever had. I discovered this
Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and
again. It is
creamy smooth, lightly sweet, with a touch of lemon.
This cheesecake has become the favorite of family and friends who've had the
good fortune to be served this slice of heavenly goodness.
Ordinarily I don't
serve a topping because it is so good, but for those of you who like a
cheesecake with a little something, I opened up a can of blackberry pie filling
and put a nice dollop on the top. I do this for you.
You may have noticed
that this cheesecake does not have any kind of crust, neither bottom or sides.
You may also
have noticed that there are no cracks in the top. That is because this
cheesecake is baked in a bain-marie, a water bath. This is one of the secrets
to a truly creamy cheesecake.
You'll need advance
planning to prepare this recipe, but if you do, I believe you will fall in love
with this recipe as much as I have.
New York
Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint)
sour cream, room temperature
4 8-ounce packages
cream cheese, room temperature
8 tablespoons (one
stick) unsalted butter, room temperature
1 1/2 cups
sugar
2 tablespoons
cornstarch
1 1/2 teaspoons
vanilla extract
1 teaspoon fresh
lemon juice
1 teaspoon grated
lemon zest
Generously butter the
inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum
foil tightly around the outside bottom and sides, crimping and pleating the foil
to make it conform to the pan. This will help to prevent water seeping into the
pan when you put it into the bain-marie. Position the baking rack in the center
of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing
bowl, using an electric mixer, beat the eggs with the sour cream until well
blended.
In a medium-sized
bowl, beat the cream cheese with the butter until smooth and creamy.
Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar,
cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2
minutes.
Pour into the
prepared springform pan and place in a roasting pan (or other pan) large enough
to prevent the sides from touching. Place in the oven and carefully pour in
enough very hot tap water to reach halfway up the sides of the springform
pan.
Bake for 2 hours, 15
minutes, or until the cake is very lightly colored and a knife inserted in the
center emerges clean. Remove from the water bath and carefully peel the
aluminum foil from around the pan. Let stand at room temperature until
completely cool, about 4 hours. Refrigerate, covered, until well chilled. For
best flavor and texture, this cheesecake is best chilled overnight.
**My Notes: I can't
stress enough how important it is to let those first 4 ingredients in this
recipe come to room temperature. I've hurried the cream cheese and have had
unsightly lumps of it in my batter.
**I've italicized the
mixing instructions to emphasize blending the ingredients to achieve the desired
texture.
** Have a platter or
other large dish that will hold the hot and drippy springform pan after you
remove it from the bain-marie. When you remove the bain-marie from the oven,
the water is very hot, so please exercise extreme caution.
Before removing the
roasting pan, have a plan on where you are going to set it so you are not
holding the pan, desperately searching for a clear space to set it down. I find
it impossible to remove the cheesecake from the bain-marie while it is in the
oven, so I remove the entire set-up from the oven. I make every effort not to
burn my wrists or the back of my hands while removing the springform pan; I
haven't been burned yet, but I have soaked the edges of the potholders in the
hot water, and it's amazing how fast that steaming water is wicked up to my
tender fingers!
**When you first
remove the cheesecake from the oven, it looks light and puffy, and there may be
some hairline cracks in the top. Do not despair. As the cheesecake cools, it
will gently deflate and the hairline cracks disappear.