The Worlds Best Cheesecake Recipe

The Worlds Best Cheesecake Recipe

My mom got this recipe for New York cheesecake from a family friend in the cream cheese business. Its a home kitchen version of the original Lindys cheesecake which has been a New York institution since 1921.

In fact, Lindys along with Juniors made New York cheesecake famous. Its got sour cream, cream cheese, and heavy cream, so its very rich and very creamy. Everyone who has tried it friends, family, coworkers says its the best cheesecake they ever had!

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat on low to to lowmedium speed thoroughly, until completely smooth.

Do not mix at high speed and dont overmix. If you do, the cake will overflow the pan. The bad news: the texture will be off too light and fluffy. The good news: you can use the extra to make cheesecake cupcakes.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9 spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425 oven for 15 minutes. Then turn oven down to 275 and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

Mix flour, sugar, and cocoa in a bowl. Using two small knives, cut the butter into small pieces. Then, mix the butter with the cocoa mixture. The whole thing should form small crumbs like cookie crumbs. Gradually add the water. Stir the mixture with a fork. It should all get sticky and hold together in a lump.

Take a small handful of the dough and form it into a small ball. Keep going until you have used it all up. There should be about 24 balls.

Grease the muffin cups with butter. Then smear the insides of paper muffin cups with the dough. Push it down into the bottom and along the sides, to create a sort of cup. The rest of the filling will go inside the cup. Place each cup in the muffin pan.

Now, get a mixing bowl and add the cream cheese and the sugar. Beat it well, until its smooth no lumps. Add milk and then the vanilla. Beat that all together until its mixed well. Dont overdo it. Add the egg to this mixture and beat on slow speed.

Scoop out a tablespoon of the cream cheese mixture and add it to each prepared muffin cup. Bake them at 325F 160C for 1518 minutes, until they are firm test them with a toothpick if it comes out clean, theyre done. Remove from the oven and let cool for half an hour. Once theyre cool enough to handle, remove them from the pans and let them stand until theyre at room temperature.