Welcome to fixmyrecipe.com; I am Chef Billy Parisi and we are just rolling in the dessert spirit, which is okay because we are in the holiday season. Our next fix goes to Demetri Harin of Charlotte, North Carolina, sent us an old classic for New York Cheese Cake. What he says it keeps cracking and falling on him. Don't worry I know what you are doing wrong and I got a few secrets that are going to help you out. Demetri you said your cheese cake was cracking I know the problem there, that means you are over mixing.
So why don't you let our cream cheese sit out till it's nice and soft so you don't beat the heck out of it. Let us get it whipped. While our cream cheese is softening we need to make our crust, get it in the oven, part-bake it for 9 or 10 minutes then cool it off. Our Graham crackers are combined with our butter, first thing we need to do is spray our springform pan with a little bit of non-stick lubricant then we are going to add in our crust.
This is what your crust should look like. Now let's pop it in the oven. It looks like our cream cheese is nice and soft now we are going to add in our sugar, remember one egg at a time, this too is going to help hold your cheese cake. Don't forget to scrap the side, a lot of cream cheese is going to stick to the side of that bowl.
You said one of your problem was your cheese cake was cracking. We are going to add a little bit of sour cream. This is going to help hold it together, so it doesn't bust on you. Alright Demetri let us add a little flavor and stability so your cheese cake doesn't fall or crack. Little old fashioned New York style so you got to have lemon rind in there, and a little bit of vanilla and like I always say, fat is flavor, so heavy cream. And corn starch, Demetri I think this is what you are leaving out. This is going to help really hold it together. Oh yeah that is a beautiful crust, now what we need to do is cool it before we put our cheese filling in it. Alright our crust is nice and cool. Now we simply want to add in our cheese filling put in the oven on 350 degrees for about 50 minutes then crank it down to 250 degrees for about an hour and a half. This is going to help it settle, no cracks no falling. Don't forget after 15 minutes on 350 bring the temperature down to 250 and we'll revisit it about an hour and half.
Oh! man look at that. Okay now pay close attention this is when you know it's done, give it a little tap and notice a very slight jiggle in the center. Demetri be sure to put this on a rack, I also have a feeling you put it straight in the refrigerator and that's another reason it's going to fall. Put it aside let it sit there for two to three hours and get to room temperature you are going to be ready to go. Remember add that corn starch some extra eggs, it's going to add all the stability you need in this cheese cake. Demetri thank you so much for writing in. I know this solved your problem be sure to check out all our collection and videos and don't forget to stop by tomorrow and see our new feature fix of the day.
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