Sunday, February 16, 2014

New York Cheesecake

Yummy note: The February Secret Recipe Club post for me is all about what I love - I love dessert. Many of my Secret Recipe Club posts, I let my kids help me pick or my husband, but this time around, it was what I wanted. Like Margaret from over at Tea and Scones, my Secret Recipe Club blogger, I also really adore cheesecake. No, adore isn't right, I love it. I really never make cheesecake and I'm not sure why. Maybe it is just one of those desserts, I'd rather spend the money and buy a slice of really good cheesecake at a restaurant or bakery instead. Also, it does take up a good amount of bake time, so I think fear of it not setting up right is also in the back of my mind. Or perhaps it is that I'm afraid I would eat the whole cheesecake all.. by.. myself... Picture it, it is one of those late nights, I'm just relaxing, sitting on the couch watching another Golden Girls rerun and then they break out their late-night cheesecake. So I think I should join them and eat my own cheesecake. I can just see myself, half-asleep, polishing off the whole thing without even realizing it. Mmm, yeah, probably not a good idea to have a great big cheesecake in my house. With Margaret's original recipe, l ended up half-sizing it and made smaller, portion-controlled, cheesecakes, just in case ;)  This baked cheesecake recipe on Tea and Scones blog, had an amazing rich, decadent flavor, yet it was fairly simple and not a lot of ingredients to be afraid of. The texture of this cheesecake was perfect, seriously, I am not kidding you. Now, I just wish there was a Junior's Restaurant near me to try out some more of the other cheesecakes! Since there was not, perhaps I need to buy myself the cookbook that Margaret referenced, as this was love at first bite :) 


2 packages of 8-ounce cream cheese, softened at room temperature
1/2 cup and 1/3 cup of sugar (about 13 tbsp of sugar total)
2 tbsp of corn starch
1/2 tbsp of pure vanilla extract
1 extra large egg
6 tbsp of heavy cream

Note: I followed Margaret's lead on this cheesecake recipe adaption and didn't use a crust like she suggested. I agree that this wonderful cheesecake didn't need anything extra for a crust, as the ingredients are simple, yet luxurious tasting when they all come together.

Set the cream cheese out to soften at room temperature. Once cream cheese is soft, put one package of the cream cheese, 1/3 cup of sugar, and corn starch in a large bowl and mix until creamy. This may take a few minutes. Next, add in the other package of cream cheese. On medium speed, mix in the remaining 1/2 cup of sugar, vanilla, and egg. Make sure all of the cream cheese is incorporated well. Then, add in the heavy cream and mix until just blended together. Be careful not to over mix the cheesecake filling. *Prepare 3 mini spring form pans by wrapping the outside of the pans in foil first. Make sure the bottom and sides of the pan are covered with foil so that the water bath does not sneak into your spring form pan. Fill the spring form pans evenly with cheesecake filling. Place mini cheesecakes in the larger pan with about an inch of water in the pan, aka your water bath. Bake for about 45 minutes at 350 degrees. Check cheesecakes after 45 minutes, depending on how the cheesecake it setting up, it may need an additional 15 minutes or so. When the cheesecakes are set, remove them from the water bath and leave alone to cool on a wire rack for about 2 hours. Cover loosely with plastic wrap and refrigerate 4 hours or overnight in the pan. When ready to serve, remove spring form pans and enjoy! 
*Note: This recipe will fill about 3 of the 4-inch mini pans. If you double the recipe it will fit into the one 9-inch spring form pan. 

That's it-- just these 6 simple ingredients to make amazing cheesecake.
I could eat this filling by the spoonful, that is when you know the finished cheesecake is going to rock. 
Cheesecakes in water bath ready for the oven.
Oops, a crack, but don't worry, it still tasted great!
New York Style Cheesecake

Be sure to visit Tea and Scones for other great recipes and for all the fun that Margaret has with her many cooking clubs! I don't know how she does it, but she does an amazing job. My runner-up choices to try out... Tex-Mex Tortilla Soup, Graham Cracker Pralines, and of course, some Scones