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Old 05-15-2006, 12:48 PM   #1
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Goodweed's New NY Cheesecake

I've been following a particualr recipe for many years when making a New York Cheesecake. But recent questions about texture prompted me to do a bit of experimentation in preperation for Mother's Day.

My wife asked me to make her a cheesecake. I did so, but changed the recipe just a bit. The result was the creamiest cheesecake I have ever eaten. I believe it's worth sharing with my freinds.

I came up with this recipe as an experimental alteration.

Ingredents:
Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar (I use Splenda)
8 tbs. real butter

Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar (Splenda for me again)
3 tbs. Cornstarch
1/2 cup milk
3 large eggs.

Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients. Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square sprinform pan. Place pan with crust into the freezer for ten minutes.

Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften. Beat in the remaining ingredients until the filling is silky smooth. This is easier of course with an immersion blender, a mixer, or a wire whisk.

Por the filling into the pie crust and smooth until the top is evenly distributed and flat. Place into the hot oven and bake for 15 minutes. Then, reduce heat to 180 degrees and bake for 1 hour. Turn off the oven and partially open the oven door. Let the cheescake cool with the oven until it reaches room temperature. Top with your favorite cheescake topping.

This cheesecake is still creamy when chilled before serving. My youngest daughter told me that this was the best cheesecake I'd ever made. My wife echoed the compliment. Last night was a good night. I was able to give my best to my family, and that makes me feel very good indeed. Besides, I now have my very own cheesecake recipe. Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King." Or, "Here lies the Cheesecake King". Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet."

Seeeeya; Goodweed of the North

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Old 05-15-2006, 06:57 PM   #2
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Looks good. Im curious what did you do different?
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Old 05-15-2006, 07:34 PM   #3
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You could send one of those cheesecakes my way, Weed. That is something I really love, be it baked or refrigerator style, and it's not to late to celebrate M.D.!
Anyone can make a refrigerator cheesecake, but those who can do a baked one are special!
I expect the cornstarch is what made the difference in your cake.
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Old 05-15-2006, 07:35 PM   #4
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Oh yum sounds like a keeper to me Goodweed.
Thank you for sharing this with us !
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Old 05-16-2006, 08:02 AM   #5
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The cornstarch was in the original recipe. What made this one better is the alteration of cooking temp (from 200 to 180' F.), and the addition of the 1/2 cup of milk. The original recipe didn't have the milk in it and so was a naturally dryer filling. I ended up working 5 hours overtime last night (got done at 1:10 a.m.) and so got up a little late this morning, but still in plenty of time to get to work. That being the case, breakfast consisted of a slice of cheescake and a small chunk of pepperoni (not at the same time, and with milk to chase the cheesecake before munching the sausage). The cheesecake was still as creamy, 3 days later, as it was fresh. I'm really happy with the results. This will become my go-to recipe from now on.

Seeeeeya: Goodweed of the North
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Old 05-16-2006, 08:15 AM   #6
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Goodweed- thank you so sharing!!!!This looks like a dessert I'll have to make for our up coming party!!!!
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Old 05-16-2006, 09:58 AM   #7
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Thanks for sharing!
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Old 05-16-2006, 10:09 AM   #8
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Goodweed, I have a 9" round springform - will this make a difference?
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Old 05-16-2006, 11:57 AM   #9
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Quote:
Originally Posted by Michelemarie
Goodweed, I have a 9" round springform - will this make a difference?
There's a bit of math involved. Just get out your calculator and multiply all ingredients by 1/3, except for the milk. The original recipe called for a 9 inch sprinform pan. I devided everything by half and added that number to the original for all ingredients. I'll try and give you the recipe here from memory.

Filling:
4 - 8oz. pkgs. cream cheese
3/4 cup sugar
3/4 cup sour cream
2 tbs. cornstarch
1/8 cup plus 2 tbs. milk

Crust:
3/4 cup graham cracker crumbs
2 tbs. sugar
6 tbs. melted butter.

Preheat oven to 450 degrees
Combine crust ingredients and press into a 9 inch springform pan. Place in freezer.

Combine filling ingredients and pour into the crust. Place in the hot oven and bake for 15 minutes. Reduce temperature to 180 and bake for 50 minutes. Turn off oven and let cool with the door partially propped open. Top with something yummy and serve.

I believe this should be pretty close. I'm not quite positive on the amount of sugar to add. But the other measurements are dead-on. And the sugar should be very close.

Seeeeeya; Goodweed of the North
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Old 05-17-2006, 08:57 AM   #10
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Thank you very much for the conversion - I'm horrible in math! The only thing I need to know now is eggs and vanilla - 2 eggs? how much vanilla?
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