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4 Lb Cheesecake Sampler
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Cheesecake - One
Recipe, Three Textures
Cook's Illustrated Archives
Cook's Illustrated - One Year Subscription
Rich and Creamy Cheesecake
(Serves 12
to 16)
1 tablespoon unsalted butter, melted
3 tablespoons graham cracker crumbs
2 pounds cream cheese
1 1/4 cups sugar
4 large eggs
1 teaspoon minced lemon zest
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
1. Adjust oven rack to middle position and heat oven to 325
degrees F.
Line bottom of 9-inch springform pan with foil, tuck foil
underneath
pan bottom, assemble pan, then pull foil around side of pan.
Brush
the bottom and sides with butter. Sprinkle crumbs over bottom. Tilt
pan in all directions to coat evenly with crumbs. Cover pan underneath
and along
sides with sheet of heavy-duty foil and set in large roasting
pan. Bring
kettle of water to boil for water bath.
2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth.
Gradually add sugar and beat on medium speed until sugar dissolves,
about 3
minutes. Add eggs, one at a time, beating until just incorporated
and
scraping down after each addition. (If you don't scrape down the
bowl after
each egg, cream cheese that sticks to the bowl will ultimately
show up as
lumps in the batter). Add zest and vanilla and beat until just
incorporated. Remove bowl from mixer; stir in cream and sour cream.
3. Pour batter into prepared pan. Set roasting pan on oven rack and pour
enough boiling water to come about halfway up side of springform
pan. Bake
until perimeter of cake is set, but center jiggles like Jell-O
when pan is
tapped, 55 to 60 minutes. Turn off heat and leave oven
door ajar, using a
long-handled kitchen fork or spoon to hold it open
for 1 hour longer. Remove
springform pan from water bath and set
on wire rack; cool to room
temperature. Cover and refrigerate until
chilled, at least 4 hours. (Can be
refrigerated up to 4 days).
Light and Airy Cheesecake
Follow recipe for Rich and Creamy Cheesecake, separating
eggs.
Add yolks, rather than whole eggs, at instructed time. Continue
with
recipe, stirring in cream and sour cream. Beat egg whites to
soft peaks.
Fold whites into batter, pour into prepared pan, and
bake, reducing cooking
time to 45 to 50 minutes.
Dense and Firm Cheesecake
Follow recipe for Rich and Creamy Cheesecake, disregarding
instruc-
tions
for water bath. Bake cake at 500 degrees for 10 minutes. Reduce
oven
temperature to 200 degrees (leave oven door open until tempera-
ture reduces).
Bake until cheesecake perimeter is set but center jiggles
like Jell-O when
pan is tapped, about 1 hour longer. Continue with
cooling instructions
above.
New York Cheesecake
 
American Classics
by the Editors of Cook’s Illustrated, 2002, Boston Common
Press
“Cheesecake has taken a tawdry twist these days. It’s available in flavors
like
Irish coffee, cappuccino crunch, and Key lime. These frauds may
masquerade
as cheesecakes, but there is only one true cheesecake:
the New
York cheesecake.
An orchestration of different textures and an exercise in flavor restraint,
New
York cheesecake should be a tall, bronze-skinned, and dense affair. At
the core,
it should be cool, thick, satiny, and creamy; radiating outward,
it goes gradually
from velvety to suede-like, then, finally, about the
edges, it is cake-like and fine-pored. The flavor should be simple and pure
and minimalist, sweet and tangy,
and rich to boot. It should not be citrusy,
vanilla-scented, fluffy, mousse-like,
leaden, gummy, chewy, or starchy. It
should not be so dry as to make you gag,
and it definitely should not bake
up with a fault as large as the San Andreas
(we’re talking New York, after
all)…”
Serves 12
to 16
“For the crust, chocolate wafers (Nabisco Famous) may be substituted for
graham crackers; you will need about 14 wafers. The flavor and texture
of
the cheesecake
is best if the cake is allowed to stand at room temperature
for about 30
minutes before serving. When cutting the cake, have a pitcher
of hot tap
water ready;
dipping the blade of the knife into the water and
wiping it after each slice
helps make clean slices.”
Graham Cracker Crust
8 whole graham crackers (4 ounces),
broken into rough pieces
and processed
in a food processor until uniformly fine
1 tablespoon sugar
5 tablespoons butter, melted, plus additional
1 tablespoon melted butter
for greasing pan
Filling
2 1/2 pounds cream cheese, cut into rough
1-inch chunks
and left to stand at room
temperature for 45 minutes
1/8 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1/3 cup (2 1/2 ounces) sour cream
2 teaspoons juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks plus 6 large eggs
1. For the crust: Adjust an oven rack to the
lower-middle position
and heat the oven to 325 degrees F. Brush the bottom
and sides
of a 9-inch springform pan with 1/2 tablespoon melted butter.
Combine the graham cracker crumbs and sugar in a medium
bowl, add 5 tablespoons melted butter and toss with a fork
until evenly moistened. Empty
the crumbs into the springform
pan and
press evenly into the pan bottom
[illustrations included
in cookbook].
[Recommended procedure: Use the bottom of
a ramekin or drinking
glass to press the crumbs into the bottom of buttered
pan. Press the
crumbs as far as possible into the edges of the pan. Use a
teaspoon
to neatly press the crumbs into the corners of the pan to create a
clean edge.]
Bake until fragrant and beginning to brown around edges, about
13 minutes. Cook on a wire rack while making the filling.
2. For the cheesecake filling: Increase the oven temperature to 500
degrees F. In a standing mixer fitted with the paddle attachment,
beat the
cream cheese at medium-low speed to break up and soften
it slightly, about 1
minute. Scrape the beater and the bottom and
sides of bowl well with a
rubber spatula; add the salt and about
half of the sugar and beat at
medium-low speed until combined,
about 1 minute. Scrape the bowl; beat
in
the remaining sugar until
combined, about 1 minute. Scrape the bowl;
add the
sour cream,
lemon juice, and vanilla, and beat at low speed until combined,
about 1 minute. Scrape the bowl; add the yolks and beat at
medium-low speed
until thoroughly combined, about 1 minute.
Scrape
the bowl; add the
remaining eggs two at a time, beating
until thoroughly combined, about 1
minute, and scraping the
bowl between additions.
3. Brush the sides of the springform pan with the remaining 1/2 table-
spoon
melted butter. Set the springform pan on a rimmed baking
sheet (to catch
any
spills if the springform pan leaks). Pour the filling
into the cooled crust
and bake 10 minutes; without opening the oven
door, reduce the oven
temperature to 200 degrees F. and continue to
bake until the cheesecake
registers about 150 degrees on an instant-
read thermometer inserted in the
center, about 1 1/2 hours. Transfer
the cake to a wire rack and cool until
barely warm, 2 1/2 to 3 hours.
Run a paring knife between the cake and
springform pan sides. Wrap
tightly in plastic wrap and refrigerate until
cold,
at least 3 hours. (The
cheesecake can be refrigerated up to 4 days.)
4. To unmold the cheesecake, remove the sides of the pan.
Slide a thin
metal spatula between the crust and springform pan bottom to
loosen,
then slide the cake onto a serving plate. Let the cheesecake stand
at
room temperature about 30 minutes, then cut into wedges and serve
with
topping, if desired.
Perfect Cheesecake continued!
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