Restaurant Recipes
Maxim's of New York Cheesecake
Ingredients
Crust for 8 inch Cake
- 1/4 cup Graham cracker crumbs
- 1 teaspoon granulated sugar
- 1 tablespoon butter, melted
Crust for 9 inch Cake
- 3/4 cup Graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
Filling for 8 inch Cake
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 egg white (at room temperature)
- 1/3 cup sour cream
- 2 tablespoons granulated sugar
Filling for 9 inch Cake
- 1 1/2 pounds cream cheese, softened
- 3/4 cup granulated sugar
- 4 egg yolks
- 4 teaspoons vanilla extract
- 4 egg whites (at room temperature)
- 2 cups sour cream
- 1/3 cup granulated sugar
Instructions
- Heat oven to 325 degrees F for an 8 inch cake or to 350 degrees F for a 9 inch cake.
- In small bowl, combine crumbs, sugar and butter; blend well.
- Butter sides of springform pan. Press crumb mixture into bottom of pan.
- In a large bowl, beat cream cheese with an electric beater until light.
- Gradually add the sugar.
- Add egg yolks one at a time, beating well after each addition.
- Stir in 1/2 of the vanilla extract.
- Beat egg whites until stiff peaks form in a medium-size bowl.
- Very gently fold egg whites into cream cheese mixture.
- Pour mixture over crumbs.
- Bake until set and lightly browned on top. Bake an 8 inch cake for 30 to 35 minutes. Bake a 9 inch cake for 1 hour.
- Let cake cool on wire rack for 15 minutes.
- Turn oven up to 400 degrees F.
- Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl.
- Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake.
- Cool to room temperature on wire rack.
- Chill for at least 4 hours in the refrigerator.