ORIGINAL NEW YORK CHEESECAKE

Original New York Cheesecake image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 16

Ingredients

For one 9-inch cheesecake
1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For one 8-inch cheesecake
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

The day before you plan to serve the cheesecake:
1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
On serving day:
5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.