The history of cheesecake is said to have evolved in ancient Greece. The first documented mention of cheesecake was served to the athletes during the original Olympic Games held in 776 BCE. Ages later, cheesecake appeared in America. The immigrants brought over the recipes.
If you ask a New Yorker, the only real cheesecake makers and specialists are in New York. Every New York restaurant has its staple version, and thus the cheesecake from New York has been re-named
Yankees…New York cheesecake.
Jewish delicatessens in New York City brought new York style cheesecake recipes. Arnold Reuben Jr., proprietor of the legendary Turf Restaurant at 49th and Broadway in NYC and a descendant of German immigrants, maintained that his family developed the first cream cheesecake recipe. Reuben’s cheesecake was so good; it won a Gold Medal at the 1929 World’s Fair.
Classic New York Cheesecake
Yield: 20 slices
For the Crust:
- Heavily coat 9-inch springform pan with cooking spray
- 1 cup commercial graham cracker crumbs
- 6 Tbsp butter
- 2 tsp honey
- 1/2 cup sugar
- Mix ingredients with hands until crumps appears moist and well blended.
- Pour into vessel. With palms, spread equally across the bottom and pat down tight.
For the Filling:
- 4 8-ounce bars cream cheese.
- 3 Tbsp. flour
- 2 Tbsp. confectioners’ sugar
- 7 cups of sugar
- 2 egg yolks
- 5 eggs
- 1 Lemon (grated)
- 1/2 tsp. orange liqueur
- 3/4 tsp. vanilla
- Preheat oven to 380 F.
- Place the first five ingredients in a large blending bowl and beat on high until they are thoroughly mixed.
- Add vanilla and two yolks, and beat again. Add eggs one at a time, beating well.
- Pour into prepared pan. The batter will fill the pan.
- Bake for 8-10 minutes until the top is golden yellow.
- Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and toothpick tests clean.
- Cool to room temperature.
- Cover and refrigerate.
- Return to room temperature before serving.