Ellen's [Baron] Vintage NYC Cheesecake

The old saying goes: You can take the woman out of NYC but you cannot take the NYC out of the woman. Lucky for us here in San Diego that is true. Ellen Baron hails from NYC but has been in San Diego sharing her love of baking with us for many years. This NYC cheesecake made with Jackie’s Jams makes it a new classic.

Ingredients For the Crust:

  • 1½ cups graham cracker crumbs, from 12 whole crackers

  • 5 tablespoons unsalted butter, melted

  • 2 tablespoons sugar

  • ⅛ teaspoon salt

To Make the Graham Cracker Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Stir until well combined.
Press the crumbs into an even layer on the bottom of 10 inch spring-form pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

Ingredients For the Cake:

  • 2 1/2 pounds of cream cheese, softened

  • 7 eggs, 5 whole, and 2 yolks

  • 1 and 3/4 cups of sugar

  • 1/4 teaspoon of salt

  • 3 tablespoons flour

  • 1/4 teaspoon vanilla

  • 1/4 teaspoon lemon zest

  • 1/4 teaspoon orange zest

  • 1/4 cup heavy cream

Directions:

  • Using a stand up mixer, mix softened cream till smooth

  • Add 1 egg at a time then the 2 egg yolks

  • Add sugar and flour

  • Continue mixing till smooth

  • Add remaining ingredients

  • Pour into 10 inch spring-form pan

  • Add 3 tablespoons of strawberry Jackie’s Jams and swirl with a chopstick

  • Place pan on cookie sheet

  • Place in oven at 450 deg for 15 minutes, drop oven temp to 250 deg and bake for 1 hour or until the top is no longer jigglly

  • Options: After your NYC cheesecake cools, spread a thick layer of strawberry Jackie’s Jam on top. We also like Jackie’s Cherry Jam on top.

 

Risa BaronComment