Posts Tagged ‘new york style cheesecake’

why is there no cheesecake truck?

Sunday, April 10th, 2011

It’s been a weird week. The kind of week where you wake up and say to yourself, self, I bet you could make a pretty good cheesecake.

I’m not going to tell you how it turned out yet though.

First, I’m going to tell you that Crockett and I went to The Empire.

I had to deposit my first rent check as a landlord (SO EXCITING), and the ATM is just up the street from The Empire, so we met for drinks.


This one is in case you were just wondering what happened to the light at The Empire bar. It was behind my head, so I had to make the first picture fancy.

Not only were there drinks, there was calamari salad.

I’ve missed my calamari salad.

Ok, NOW I’ll tell you about the cheesecake.

While I was making cheesecake, I had some hot chocolate.

See? You can sort of see my head in the reflection.

Ok, just kidding.

New York Style Cheesecake with Strawberry Coulis
inspired by Martha Stewart herself

Note: this makes a little cheesecake (6 inches). It’s still a lot of cheesecake. Two people’s worth for SHOOOORE.

3 tablespoons unsalted butter room temperature, plus more for pans
Coconut cookies, not macaroons but the kind that come in a package, crushed to measure to one cup (or wafer cookies – they’ll work too)
1.5 tablespoons sugar
2/3 cup sugar
1 pound cream cheese
3 tablespoons flour
1/3 cup plain greek yogurt
1 tsp vanilla extract
2 large eggs

  1. At least an hour before you’re going to make the cheesecake, put the yogurt, cream cheese, and eggs on the counter to come to room temperature.
  2. You’ll either need a six inch round cake pan or a six inch round springform pan. Line the bottom of whichever with parchment paper. Get out a baking container that’s larger than your pan (an 8 x 8 works well).
  3. Heat the oven to 350 degrees. Crush the cookies and melt the 3 tablespoons of butter, then pour the butter in. Add the 1.5 tablespoons sugar and mix it all together. Smoosh it tightly into the bottom of the prepared pan, as evenly as possible, and bake it for 12 minutes.
  4. With a hand mixer or stand mixer, beat the ever loving heck out of the room temperature cheesecake in a container that’s large enough for all the remaining ingredients. Add the yogurt and continue to mix. Once it’s all aerated, pour the sugar and flour into the middle and gently mix those two together, then beat the sugar/flour into the cream cheese. Do a lot of scraping at this point. Make sure there are no lumps.
  5. Put some water on to boil – enough to halfway fill the larger container.
  6. Add the eggs one at a time, mixing gently after each addition. Your heavy mixing days are over as soon as the eggs come into play. Add the vanilla with the first egg, and as soon as both eggs are incorporated, stop. NO MORE SCRAPING. Anything that’s stuck to the sides at this point is lost – scrape and get chunks in the final cheesecake. You can’t say I didn’t warn you.
  7. Pour the mixture onto the top of the hopefully-now-cool crust. Put the cheesecake into the baking container, and put the whole thing in the oven. Pour the boiling water in around the cheesecake, so that it comes about halfway up the sides.
  8. Close the oven and bake for 20 minutes, then turn the temperature down to 325 and bake for another 15 – 25. You’re looking for movement but no jiggle.
  9. Open the oven and stick the handle of a wooden spoon in to keep it open. Turn it off and let the cheesecake cool where it is, overnight if necessary.

Try not to eat it all at once. I’m going to have to tell you about the coulis tomorrow, because my local showing (in the bedroom) of Season 2 of Deadwood is apparently starting (based on the yelling coming from that direction). Happy Saturday!