Not Quite New York Style Cheesecake

I thought that it would be fitting to serve cheesecake this week in tribute to the XXIX (29th) Olympic Games (Modern Era). Many historians attribute cheesecake to the Greeks, although the art of cheese-making can be traced back as far as 2,000 B.C. A form of cheesecake was served to athletes during the first Olympic Games held in 776 B.C. This cheesecake would likely have been vastly different from what we consider cheesecake today. In antiquity, bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The Romans conquered the Greeks around 146 B.C. This is when cheesecake begins its long voyage to becoming what we know today.

The first "modern" recipe for cheesecake was recorded in 230 A.D. and it basically consisted of a 2:1 ratio of pureed, strained fresh cheese and wheat flour, which was then sweetened with honey. Sometimes an egg was added to help leaven the bread. The Romans often used this type of cake, called libum or placenta, in their temples as an offering to the gods. In 393 A.D., the Roman emperor Theodosius I, a Christian, abolished the Olympic Games because of their pagan influences. Meanwhile, cheesecake was spreading across the continent with conquering Roman armies, all the while becoming more transformed. Around 1000 A.D. cheesecake finally made its way to Britain and western Europe. In 1035 cheese-makers in Neufchatel-en-Bray, France began producing a soft unripened cheese that would totally change cheesecake forever. This cheese became simply known as Neufchatel in 1543.

Leaps and bounds were made in 1872 when cream cheese was invented by an American dairyman named William Lawrence of Chester, New York who accidentally developed a method of producing cream cheese while trying to reproduce Neufchatel. He called his new cheese PHILADELPHIA Brand Cream Cheese. Twenty four year later, during the first week of April 1896, the first modern Olympic Games opened, bringing us full circle from that early Greek cheesecake served to the first Olympians to a new generation of Games amidst a revolution in cheesecake making. Shortly after, in 1912, Kraft invented pasteurized cheese which lead to the development of pasteurized Philadelphia Brand cream cheese, which Kraft bought the rights to in 1928. It is now the most popular cheese used for making cheesecake.

After Lawrence's discovery, cheesecakes became very popular in New York. New Yorkers referred to the cheesecakes made there as "New York Cheesecake", hence the term. True New York Cheesecake lovers will only consume it in its unadulterated form: pure cream cheese, cream, eggs, and sugar. While not truly "traditional" this recipe makes for a lovely cheesecake.

Quite a few home cooks have difficulty making cheesecakes; they crack, fall or form a crust on top. This leads many to needlessly shy away from making cheesecake at home. What you need to understand is that first and foremost, cheesecake as it's known today is a custard. Custards cannot be treated the same way as cakes. There are primarily 4 reasons why cheesecakes fail: too much liquid, cooling too fast after cooking (need 2-3 hrs cooling on counter and then 8 hrs in fridge), rough handling, and fluctuating oven temperatures. Custards and therefore cheesecakes need gentle, consistent heat when cooking. Do not open the oven door. I repeat, do not open the oven door. I know it's tempting, but just don't do it. Now, the common practice is to wrap a springform in foil and submerge it in a larger pan or springform while cooking. I have found this to be disastrous; the pans leak, the foil gets sodden and then drips all over. Not good. I have devised an easier way. Placing hot water directly underneath the cheesecake serves the same purpose of creating a moist, even heat without all of the sodden, half water/half batter dripping pan mess. I use a food processor because it makes fast, easy work of the blending. You could, however, make this recipe using a hand mixer or even a wooden spoon. This cheesecake will hold well in the fridge for at least a week before serving.

Makes 1 - 10" cheesecake, ~ 16 slices

2 c. graham cracker crumbs
½ c. granulated sugar
½ c. butter, melted
¼ tsp cinnamon

2 (8oz) packages cream cheese, softened
2 eggs
2/3 c. sour cream, room temperature
½ c. half-and-half, room temperature
1 tsp vanilla extract
1 c. powdered sugar, sifted
1 tbsp all-purpose flour

1. Place oven racks nearest the middle of oven. Fill a casserole dish half full of hot water and place on lower rack.
2. Preheat oven 325°F.
3. In a medium size bowl, stir together graham cracker crumbs, and next 3 ingredients.
4. Using your fingers, press the crumb mixture into 10" springform pan with removable sides. Form a thin crust, no thicker than ¼", on the bottom and about half way up the sides of the pan. Take care not to make the corners too thick. Reserve extra for another use, if needed.
5. Setup food processor with metal blade.
6. Add cream cheese to food processor and blend until smooth, about 30 seconds. Scrape down sides.
7. Add eggs, one at a time, pulsing a few times to incorporate. Scrape down sides.
8. Add sour cream, half-and-half, and vanilla.
9. Pulse until well blended.
10. Add powdered sugar and flour. Pulse 2-3 times until absorbed and smooth. Scrape sides and pulse a couple more times to make sure everything is well blended.
11. Remove blade and tap bowl a few times on counter to release air bubbles.
12. Let stand 2-3 min to allow air to escape.
13. Carefully pour cream cheese mixture onto prepared crust.
14. Bake 50 min on middle rack over water.
15. Turn off oven, without opening door. Let stand 1 hr in oven.
16. Remove to wire rack and let cool completely.
17. Chill at least 8 hrs or overnight.

Chill the cheesecake in the springform until ready to serve. About ½ hour before serving bring to room temperature. Carefully remove the springform, running a sharp knife around the edge if needed. Slice thinly. This can be done easily by using a damp, not dripping wet, knife or taunt, non-flavored dental floss. Clean the knife or floss with a paper towel between slices to keep everything neat and clean.

Most importantly, don't stress it. Someone once told me that the true mark of a home-made cheesecake is the cracking of the top. While my perfectionist nature doesn't allow me to believe this, sweetened sour cream or cherry pie filling will cover up any mishap.