Posted on March 4, 2010.
Help, I'm Italian and I love cheesecake, please could someone give me the original recipe? I enjoyed when I lived in London for a while and I can never forghet. If you want I can give you the original recipe tiramisu! Thanks Enza.
New York Style Cheesecake with choice of toppings: Blueberry, strawberry, pineapple
Recipe courtesy Emeril Lagasse, 2003
Recipe Summary
Difficulty: Average
Makes 1 (9 inch) cheesecake, 8 to 10 portions
User Rating:
Ingredients
1 cup graham cracker crumbs
2 1 / 2 tsp tablespoons unsalted butter
1 1 / 2 tsp tablespoons sugar
cream cheese 2 1 / 2 pounds, softened
1 1 / 2 cups sugar
1 lemon, zested
1 orange, zested
1 / 2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1 / 2 cup sour cream
Strawberry Sauce, optional, recipe below
Blueberry Sauce, optional, recipe below
Pineapple Sauce, optional, recipe below
Preheat oven to 375 degrees F.
Directions:
Butter the bottom of a greased 9-inch springform. In a bowl, mix graham cracker crumbs, sugar and butter and mix well. Press onto bottom of springform pan and cook until golden, about 8 minutes. Cool.
Once completely cool, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large bowl with electric mixer, combine cream cheese, sugar, zest and vanilla and beat until light and creamy. Add flour, then eggs and yolks one at a time, mixing well after each addition. Add sour cream and mix until smooth. Pour batter into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour. Transfer cake to a rack and let cool completely. Chill before serving cake overnight.
To serve, spoon sauce of your choice. Cut with a knife dipped in hot water and dry with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1 / 2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
berries, sugar, water and zest and cook until berries are tender and liquid is thickened, about 10 minutes. Stir in the kirsch or cognac and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cake and serve.
Blueberry Sauce:
1 1 / 2 cups sugar
3 tablespoons cornstarch
1 1 / 2 cups water
1 / 2 cup freshly squeezed orange juice
2 tablespoons Grand Marnier liqueur
orange zest 1 1 / 2 tsp Tea
1 1 / 2 cups blueberries, picked over and rinsed
1 1 / 2 tsp tablespoons unsalted butter
In a small saucepan over medium-high heat, combine sugar, cornstarch, water, orange juice and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Add blueberries and simmer the mixture, stirring occasionally, until berries have burst, about 5 minutes. Add butter and stir until it melts. Remove from heat and let cool before pouring over the cake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh pineapple chunks, diced 1/2-inch
1 / 4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
pineapple, sugar, water and zest and cook until the pineapple is tender and liquid is thickened, about 15 minutes. Stir in rum and cook for 1 minute. Remove from the heat and let cool. Spoon on top of cake and serve.
Yield: about 3 cups
Other ideas in mind
Can be served with a garnish:
Caramel
Chocolate
Cheese Fruit compotes
Lemon Blueberry
aec 1 pint blueberries
aec 1 lemon zested and juice
aec 2 Tbl sugar
In a small saucepan add all ingredients and simmer.
