Pat Kreger
“The Best Way to a Man’s Heart is through his Stomach”
We have all heard the saying, “The best way to a man’s heart is through his stomach.”. In my case it was true.
I never liked cooking. I do like to eat. I am a TV Journalist who loves to produce. So, “producing “a dinner party was right up my alley: setting a beautiful table, including fun and interesting guests, peppering the evening with interesting conversation and of course, creating a great menu of food that I didn’t cook. Wait. Back in the day when I was dating, I did learn to make a few dishes that would make a party seem effortless. First, Chanukah Chicken, which my husband Larry still makes fun of (see his earlier Chanukah dreidl story here of 12/11/20).
Ok, Bubbie’s pink jello mold (6/29/20 entry). Another crowd pleaser that my husband turns his nose up. What about Bubbie’s do ahead noodle kugel? Nope. Too pedestrian in the days of Nouvelle Cuisine.
But, alas, my New York cheesecake made with 40, yes FORTY, ounces of cream cheese, a few eggs and sugar, topped with fresh fruit, got Larry’s attention. Even Julia Child and Jacques Pepin wouldn’t turn that down. The moment I served it he immediately said, “I want this recipe”! Without missing a beat, I answered, “Marry me and it is yours.” It worked!
Larry makes the cake now, And, full disclosure, he has totally improved the fruit topping.
Pat’s NY Cheesecake
Crust:
6 whole graham crackers, broken into pieces
⅓cup packed (2 ⅓ ounces) dark brown sugar
½cup (2 ½ ounces) all-purpose flour
¼teaspoon salt
7tablespoons unsalted butter, melted
Filling:
2 ½pounds cream cheese, softened
1 ½cups (10 ½ ounces) granulated sugar
3TBS flour
⅛teaspoon salt
⅓cup heavy cream
2teaspoons vanilla extract
6 large eggs plus 2 large egg yolks
1. FOR THE CRUST: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, 2 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 10 pulses. Brush bottom of 9-inch springform pan with 1/2 tablespoon melted butter.
Using your hands, press crumb mixture evenly into pan bottom. Using flat bottom of measuring cup or ramekin, firmly pack crust into pan. Bake on lower-middle rack until fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed baking sheet and set aside to cool completely. Raise the oven temperature to 450 degrees.
2. FOR THE FILLING: Using stand mixer fitted with paddle, beat cream cheese, 3/4 cup sugar, and salt at medium-low speed until combined, about 1 minute. Beat in remaining 3/4 cup sugar and the flour until combined, about 1 minute. Scrape beater and bowl well; add cream and vanilla and beat at low speed until combined, about 1 minute.
Add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl and beater. Add whole eggs two at a time, beating until thoroughly combined, about 30 seconds after each addition.
3. Brush sides of springform pan with remaining 1/2 tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top
4. When oven thermometer reads 450 degrees, bake cheesecake on lower rack minutes for 30 minutes, then reduce the oven temperature to 200 degrees. Bake until the cake firms, but still jiggles in the center (center should register 165 degrees on an instant read thermometer).
5. When done, let cool on a rack for 5 minutes. Then run paring knife between cheesecake and side of springform pan.
6. Let cheesecake cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours. (Leftovers can be refrigerated for up to 4 days.) At this point you can cover the top of the cheesecake with a topping of your choice.
To serve, let the cheesecake stand at room temperature for about 30 minutes.
To slice, dip sharp knife in very hot water and wipe dry between cuts. Enjoy