Cordon Rose Cream Cheesecake, a New York style cheesecake, is the best cheesecake in the world!!! No exaggeration whatsoever. The recipe comes from the book "The Cake Bible," by Rose Levy Beranbaum, published in 1988. This is an outstanding dessert cookbook, still available for sale.
I love cheesecake, and I have tried many cheesecake recipes. This one is the best, the creamiest, and the most flavorful. It's firm enough to be unmolded and served without a base, but it can have a ladyfinger base, as shown by Ms Beranbaum here, or a cookie crumb base, as it has on my post. Truthfully, I prefer it without a base. I just don't want anything to interfere with the custardy, creamy goodness of this cheesecake.
Purchased in the early 1990s - I love this cookbook; its author is a baker extraordinaire.
Ingredients:
2 (8-ounce) packages cream cheese, softened
1 cup of sugar
1 tablespoon cornstarch
3 large eggs
3 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
1 & 1/2 teaspoons vanilla
3 cups sour cream
about one cup of cookie crumbs, made up from your favourite cookies, to serve as a crumb crust.
fresh raspberries or blueberries, rinsed and allowed to dry thoroughly
1/4 cup raspberry jelly or blueberry jelly
1 tablespoon Chambord or water
A 9-inch by 2 1/2-inch or higher springform pan, greased, the outside of the pan wrapped with a double layer of heavy-duty foil to prevent seepage, the bottom of the pan lined with greased parchment paper.
A 12-inch cake pan or roasting pan to serve as a water bath.
2 (8-ounce) packages cream cheese, softened
1 cup of sugar
1 tablespoon cornstarch
3 large eggs
3 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
1 & 1/2 teaspoons vanilla
3 cups sour cream
about one cup of cookie crumbs, made up from your favourite cookies, to serve as a crumb crust.
fresh raspberries or blueberries, rinsed and allowed to dry thoroughly
1/4 cup raspberry jelly or blueberry jelly
1 tablespoon Chambord or water
A 9-inch by 2 1/2-inch or higher springform pan, greased, the outside of the pan wrapped with a double layer of heavy-duty foil to prevent seepage, the bottom of the pan lined with greased parchment paper.
A 12-inch cake pan or roasting pan to serve as a water bath.
Here is a version I made with a strawberry-blackberry topping and without a base.
Directions:
- Preheat the oven to 350° F.
- In a food processor beat the cream cheese until soft. Add the sugar and beat until very smooth.
- Add the cornstarch, and pulse to blend.
- With the motor running, add the eggs one at a time.
- Add the lemon juice, vanilla, and salt, and mix until incorporated.
- Add the sour cream and mix just until blended.
- Pour the batter into the prepared springform pan. Set the springform pan into the larger pan and surround it with 1-inch of hot water.
WOW! A cheesecake that did not crack in the middle! Make sure your pan is well greased, so the cheesecake can separate from the sides of the pan as it settles. This will keep it from cracking.
- Bake the cake for 45 minutes. Ideally, you should turn off the oven and let the cake cool inside the oven for one hour without opening the door.
- Okay, I opened the oven door and took a peek, then decided to let the cake bake for an extra 10 minutes, then I let it cool in the oven for one hour. The cheesecake is done when it's kind of firm around the edges and still jiggly in the middle. If you must check on it, don't leave the oven door open for too long.
- After one hour, take the pans out of the oven and remove the springform cake out of its water bath. Remove the aluminium foil from around the springform pan. Place the springform pan on a rack and allow the cheesecake to cool for about one hour.
- Cover with greased plastic wrap and refrigerate overnight.
To unmold, which is something easier done than described:
- Take the cheesecake out of the refrigerator.
- Have a serving plate at the ready.
- Have ready a flat plate at least 8 inches in diameter, covered with plastic wrap.
- Place the springform pan on a heated burner and move it around for 10 to 15 seconds.
- Wipe the sides of the pan with a hot, damp towel.
- Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Carefully remove the springform pan.
- Place the plastic-wrapped plate on top of the cheesecake and invert. Remove the bottom of the springform pan and the parchment from the cheesecake base.
- If you want a cookie base, now is the time to sprinkle cookie crumbs on the base of the cake.
- Place the serving plate on the cheesecake base and reinvert the cake. Remove the plastic-lined plate.
- Use a small metal spatula to smooth the sides of the cheesecake. If you like, sprinkle some crumbs on the sides as well.
- Refrigerate until shortly before serving.
For a simple topping:
- Arrange raspberries or blueberries on top of the cheesecake. Remember that they should be thoroughly dry.
- In a small saucepan or microwave oven, heat the jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto the fruit, or pour the jelly on the cheesecake and place the fruit on top.
An excerpt From The Cake Bible by Rose Levy Beranbaum: "Chocolate cookies blend well with cherry topping. Ginger, graham, and lemon-nut cookies go well with fruit-flavoured fillings or toppings. As crumb crusts become soggy if placed in the pan before baking, I prefer to pat the crumbs onto the cake after baking and unmolding. You will need about 3/4 cup if you wish to do the bottom as well as the sides. If the cake is not too heavy, support it on the palm of your hand. Tilt the cake a bit toward the other hand, cupped to hold the crumbs, and press the crumbs gently into the sides. Alternately, if the cake is too heavy, place it on a large sheet of foil and use a wide, flat spatula to lift the crumbs onto the sides of the cake."
