I got an order the other day for a really dense, cheese-y cheesecake and since I had none in my own repertoire that were quite dense enough, I had to search online (a baker's best friend) for a good recipe. Not many recipes are dense anymore. I guess people are becoming more health-conscious and want something a bit lighter.New York cheesecakes are usually much denser, baked at a high starting temperature, and unlike many cheesecakes, don't require to be baked in bain-marie. I found this recipe from Cook's Illustrated which guarantees a dense and firm texture. It baked very well actually and didn't crack at all which is always a big concern when it comes to cheesecake. All I did to finish it off was some fresh fruit and whipping cream.
New York Cheescake
-from Cook's Illustrated
2 lbs cream cheese
1 1/4 cup sugar
4 eggs
vanilla
1/4 cup cream
1/4 cup sour cream
-line a 6" pan and brush the sides with butter
-beat the cheese till smooth, then add the sugar until combined. Add eggs, one at a time, then the vanilla. Stir in the cream and sour cream. Bake at 500 degrees fahrenheit for 10 mins. Open the door and lower the temperature to 200 degrees fahrenheit until it reaches that temperature. Bake for another hour or so until it is just set in the middle. Remove and cool on a wire rack until it reaches room temperature. Cover and refrigerate.
-from Cook's Illustrated
2 lbs cream cheese
1 1/4 cup sugar
4 eggs
vanilla
1/4 cup cream
1/4 cup sour cream
-line a 6" pan and brush the sides with butter
-beat the cheese till smooth, then add the sugar until combined. Add eggs, one at a time, then the vanilla. Stir in the cream and sour cream. Bake at 500 degrees fahrenheit for 10 mins. Open the door and lower the temperature to 200 degrees fahrenheit until it reaches that temperature. Bake for another hour or so until it is just set in the middle. Remove and cool on a wire rack until it reaches room temperature. Cover and refrigerate.
