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Hilarie´s American-Swedish Junior’s Cheesecake
This recipe was invented by baker Egg Gel Peterson in 1950 and is found in The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.cake. Junior's Bakery in Brroklyn used to have the best cheesecake. I used to buy it there and I've changed the recipe to my taste.
The cheesecake has a base of graham crackers mixed with butter and is overall very dense and rich. It should be prepared in a springform pan. Mine has a diameter of 22 cm. The oven should be preheated to 230° C.
Ingredients:
2 tablespoons of melted, unsalted butter - I take whatever I have: salted, unsalted or even Bregott (this is a Swedish butter - oil combination) and don't measure exactly; in any case there should be enough butter to mix with the Graham Crackers to a mass.
Crumbled graham crackers. The crumbs may be of different sizes. Instead of graham crackers, other butter biscuits can also be used. You can even use chocolate biscuits and then stir chocolate chips into the dough.
7/8 cup of sugar. This is a good idea if you don't like the cake that sweet. But a whole cup is also fine.
Sift 3 tablespoons of cornstarch so that it doesn't clump together.
850 g Philadelphia Cream Cheese. Please take out of the fridge beforehand so that it is not so cold when processed.
1 large egg.
1/2 cup of whipped cream.
1 teaspoon vanilla.
Preparation:
Crumble the crackers/ biscuits into small crumbs. Mix them with the melted butter. I sprinkle a few drops of cold water on the crumbs to make them stick together better. But be careful not to use too much water, the crumbs should not stick together.
Lay out the bottom of the springform pan and the sides with the cracker/butter mixture. Do not take too much, but the bottom should not be visible.
Mix the sugar with the cornstarch.
Put the Cream Cheese bit by bit in a bowl and mix it with a blender.
Gradually stir the sugar/corn starch mixture into the Cream Cheese.
Carefully add egg, cream and vanilla.
Spoon the dough onto the cracker base in the baking tin.
Bake for 40 - 45 minutes until the cake is golden brown on top. The cake can still wobble a little bit and is still baked through.
Let the cake cool down until you can put it in the fridge.
You can serve the cake "plain" or with different berries.
Bon appetite!
Hilarie's blog: http://justhilarie.jabana.se/
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© 2016 Ohel Hachidusch V160818