Cheesecake of all Types, Shapes and Sizes

My first personal encounter with cheesecake happened in 1980 when I went to New York. Junior's of course. And what an encounter it was! Back then we did not yet have cheesecake in Turkey. And even in Europe, the typical American cheesecake that is now everywhere was not common. But then, the many different varieties that you get nowadays - I don't remember them from those Brooklyn days either. We just had the one kind. Well, maybe we also had it with strawberry or blueberry topping. Not that I am getting nostalgic here, mind you. All those different fruits, toppings, chocolate fillings, especially that San Sebastian cake - bring 'em on!

This really is one amazing dessert, and kudos to whoever first invented it - which according to what I am reading online goes back to the Ancient Greeks. But, you know what? I am pretty sure that what we know as cheesecake today happened far more recently. And sure enough:

"In the 1930s, the basis of the Americanized cheesecake changed dramatically. Traditional curd cheese was phased out and replaced with cream cheese, creating a creamier, richer, and tastier treat. Thus, the cheesecake recipes were transforming and the New York cheesecake was born! One of the most famous cheesecake options, the signature and smooth taste comes from the extra egg yolks in the creamy cheesecake mix. By the 1900s, New Yorkers became obsessed with the dessert."

Cream cheese instead of curd. That's the trick!

INGREDIENTS FOR BASIC CHESSECAKE
Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar
  • 7 Tablespoons butter melted
Cheesecake
  • 32 oz cream cheese² softened to room temperature (910g)
  • 1 cup sugar (200g)
  • ⅔ cups sour cream (160g)
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 4 large eggs room temperature, lightly beaten
Recommended Equipment
  • 9" Springform pan (23cm)
  • Mixing bowls
INSTRUCTIONS
  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
  • Cheesecake
  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!


Shamelessly filched from: 
Thank you Sugar Spun Run! :-)

Images: Unsplash and Freepik.


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