Cheesecake with Fruits
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In Pursuit of the Perfect Cheesecake

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4 Lb Cheesecake Sampler
A great way to try 8 different cheesecakes, our best selling Cheesecake Sampler is a 4-pound cheesecake, comes pre-sliced and serves 16. Which one is your favorite? Sampler includes two slices each of: Amaretto, Chocolate Chip, Chocolate Fudge, New York Style, Blueberry Swirl, Raspberry Swirl, Cappuccino, and White Chocolate Pistachio.









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Junior's Cheesecake Cookbook: 50 to-Die-for Recipes for New York-Style Cheesecake


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Cheesecake - One
Recipe, Three Textures

Cook's Illustrated Archives

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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

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!
Three Cities of Spain Cheesecake
Perfect Cheesecake Tips

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Gigi's Pineapple Cheesecake
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Lemon Cheesecake with Lemon Bar Crust
Lindy's New York Cheesecake
Michele's Tiramisu Cheesecake
Wolfgang Puck's Classic Spago Cheesecake
Cook's Illustrated's Perfect Pie Crust

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