Gilbert, AZ – Tony, my father called me the other day to let me know he and my mother, Joyce made New York Style Cheese Cake. The recipe was from Mary Chicano’s cookbook. As my father described the texture and how delicious the cheese cake the discussion bought back memories of those days in the old neighborhood and the many yummy treats that would come out of Mary Chicanos’ kitchen.
Joyce and Tony decided to make Mary’s New York Cheese. They claim it is very easy to make. Here’s the recipe:
New York Cheese Cake:
1 1/2 cups graham cracker crumbs
1/4 cups sugar
6 tbsp. melted butter
2 1/2 lb. cream cheese
1/4 cup whipping cream
1 3/4 cups sugar
3 tbsp. flour
2 tsp. grated lemon peel
2 tsp. grated orange peel
1 tsp. vanilla extract
Mix crust ingredients together and pat in buttered 9 inch springform pan, 3 inches deep. In a large bowl, beat cream cheese with cream, sugar, flour, lemon and orange peel, vanilla. Beat on high speed until fluffy. Add eggs, one at a time, beating until smooth. Pour into crumb lined pan. Bake in a preheated oven at 500 degrees for 10 minutes. Lower heat to 250 degrees and bake 1 (one) hour more. Cool in pan for 2 hours.
Topping: Fresh fruit or canned fruit such as strawberries, blueberries, pineapple, apple, etc.
Suggestion: To prevent your cake from cracking you can do the following: Set cheesecake pan on large piece of aluminum foil and fold up the sides around it. place the cake pain in a large rosting pan. Pour bliling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. The cheesecake should still jiggle ( it wil firm up after chilling), so be careful not to overcook. When done remove from rosting pan and let cool for the two hours, and then refrigerate, loosely covered, at least 4 hours.