Wednesday, October 9, 2013

Cheesecake ( Adapted from Junior Cheesecake in NYC)

Happy Wednesday All !

Hope you had a wonderful day on this rainy day ( in my area ).

This Cheesecake is my husband favorite. He discovered this when we lived in NY. Since then, we tried to make it ourselves. And we found this recipe online.

We tweaked the size a little bit smaller because we used a graham cracker pie crust and it is simpler too. This recipe was good enough to satisfy our craving for this wonderful Cheesecake.


graham cracker pie crust 9"
2 1/3 (8 oz.) Regular Cream Cheese at room temperature
3/4 Cup Sugar
3/16 Cup Corn Starch
1 2/3 Tsp. Vanilla
2 Eggs
7/16 Whipping Cream
 1 pounds Strawberries for garnish
Strawberry Glaze

Directions for the Cheesecake Filling
Preheat the oven to 350degrees 
Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining packages of cream cheese. 
Increase the mixer speed to high and beat in the remaining of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's).
Be careful not to over mix the batter. 
Gently spoon the cheese filling on top of the Graham Cracker base pie.
Bake the cheesecake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 40 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Put the garnish on top and drizzle with glaze.



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