I haven’t made a cheesecake in quite a long time, so I think that this weekend I am going to make one.  The last one I made was the Cordon Rose Cream Cheesecake.  And although I absolutely loved the flavor of it, I found it wasn’t quite firm enough for me.  I like the new york sytle cheesecakes that are firm.  While I was looking on You Tube, Rose has two videos, one for the Cordon Rose Cream Cheesecake and another for New York Cream Cheesecake.  Are these two cheesecakes the same?  I just haven’t been able to find a good new york style cheesecake recipe, and I really feel guilty about looking for another recipe other that Rose’s,  but I just find it too soft.

Liza - 01 September 2010 09:50 PM

I haven’t made a cheesecake in quite a long time, so I think that this weekend I am going to make one.  The last one I made was the Rose Cordon Cream Cheesecake.  And although I absolutely loved the flavor of it, I found it wasn’t quite firm enough for me.  I like the new york sytle cheesecakes that are firm.  While I was looking on You Tube, Rose has two videos, one for the Cordon Rose Cream Cheesecake and another for New York Cream Cheesecake.  Are these two cheesecakes the same?  I just haven’t been able to find a good new york style cheesecake recipe, and I really feel guilty about looking for another recipe other that Rose’s,  but I just find it too soft.

Cook’s Illustrated has a magnificent New York style cheesecake.  No water bath and started off at 500 degrees.  I’ve made it a number of times and people who like cheesecake think it’s wonderful.  (I don’t care for cheesecake.)

Thanks for the recommendation Charles.  Is this a recipe that I can get on-line?

Liza - 01 September 2010 10:08 PM

Thanks for the recommendation Charles.  Is this a recipe that I can get on-line?

Not from Cooks Illustrated, but here’s a site that says it’s a faithful copy of the recipe:

http://www.grouprecipes.com/31354/new-york-style-cheesecake.html

Here are my observations from making this cake:

1) When you take the internal temperature, do NOT push the thermometer through the top or the cake will crack.  The cake should rise about 1/4” above the rim and that’s where to stick the thermometer.

2) It baked for me in much less time than the recipe indicates, so check it early.

3) I lined the sides of my pan with parchment, which better preserved the side crust of the cake.

4) I also bought one of those 9” springform pans with the glass serving plate bottom, so that I didn’t have to remove the cake from the bottom.  Also, if the pan is too wide of diameter, the cake won’t rise above the rim and you won’t have a place to stick the thermometer.  (happened the first time I made the cake.)

5) I used a cookie crumb crust, rather than graham crackers, and it took a LOT more cookies than what the recipe said.  Last time, I made the cookies from scratch, based on a link I found on this site, and people thought that was the best part.

Thanks so much Charles.

Ditto thanks!

Regardless of which recipe is used, wouldn’t it be a good idea to follow Rose’es instructions and leave the cheesecake in a closed, turned off oven to cool for one hour to eliminate cracking? I also check for doneness at 160 deg. F. with an instant read thermometer. These two methods insure a crack-free cheesecake, and I think would work for any recipe.