A rather special cookbook for baking or not baking -
https://www.amazon.com/Cheesecake-Bible-Sweet-Savory-Recipes/dp/0778806189/ref=pd_sbs_14_1/133-1060619-0412636?_encoding=UTF8&pd_rd_i=0778806189&pd_rd_r=5939c7e3-f199-4d71-b151-252e51f3f0ef&pd_rd_w=mMbS8&pd_rd_wg=5NoVm&pf_rd_p=bdc67ba8-ab69-42ee-b8d8-8f5336b36a83&pf_rd_r=HHHYSSDN2FHHSAY4MSYR&psc=1&refRID=HHHYSSDN2FHHSAY4MSYR
You can't go wrong with Cheesecake
And though it's not in a cookbook, here's my best recipe for a New York Cheesecake -
Chief
ngwind's New York Cheesecake
I've been following a particular recipe for many years when making a New York Cheesecake.* But recent questions about texture prompted me to do a bit of experimentation in preparation for Mother's Day.
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My wife asked me to make her a cheesecake.* I did so, but changed the recipe just a bit.* I added more moisture and reduced the cooking temperature by about ten degrees. I also increased the cooking time by about ten minutes. The result was the creamiest cheesecake I have ever eaten.* I believe it's worth sharing with my friends.
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I came up with this recipe as an experimental alteration.
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Ingredients:
Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar
8 tbs. real butter
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Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar
3 tbs. Cornstarch
1/2 cup cream
3 large eggs.
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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 springform pan.* Place pan with crust into the freezer for ten minutes.
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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.
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Pour 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 cheesecake cool with the oven until it reaches room temperature.* Top with your favorite cheesecake topping.
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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."
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Seeeeya; Chief Longwind of the North