NY Style Cheesecake lover's help requested

[John VN]

At WDW now and was searching menu deserts when I found in Disney Springs

Amorette's-Patisserie https://www.disneysprings.com/dining/amorettes-patisserie/

On the menu is 49th and Broadway/N.Y. Cheesecake

IS IT THE REAL THING??????

 

[John VN]

FYI, NOT A N.Y. STYLE CHEESECAKE at all. Too fluffy but OK none the less. Absolutely enjoyed the D-Luxe Burger Veggie burger. http://www.wdwinfo.com/wdwinfo/dining/diningdetail.cfm?restaurant.id=670

 

[McNs]

Mmm I do love NY cheesecake, nothing beats a Juniors strawberry. They are 45th and Broadway though. Also had Eileen's on our last NY visit, that had a more moussy texture, awesome but not as awesome as Juniors.

 

[John VN]

Mmm I do love NY cheesecake, nothing beats a Juniors strawberry. They are 45th and Broadway though. Also had Eileen's on our last NY visit, that had a more moussy texture, awesome but not as awesome as Juniors.

Drove 3 hours from west coast of FL to my mom's in Ft. Lauderdale area and went online after reading your Junior's remark. Took a drive up to Boca Raton to their new place and bought a 8" sugar free...I KNOW, not the REAL THING but it is the best sugar free I've ever had and even better than many regular N.Y. Style.

 

[wilkeliza]

Drove 3 hours from west coast of FL to my mom's in Ft. Lauderdale area and went online after reading your Junior's remark. Took a drive up to Boca Raton to their new place and bought a 8" sugar free...I KNOW, not the REAL THING but it is the best sugar free I've ever had and even better than many regular N.Y. Style.

It is NY because it is the NY recipe that has been used in the shop in Brooklyn and Times Square for ages now but everyone I know who is a NY expat to Boca says that Juniors isn't great. Maybe the cheesecake is better then the deli.

What exactly makes it true NY to you? I've had NY cheesecake that is fluffy and some that are dense. I figure I'm eating it in NY from mom and pop shops that have been doing it for 100+ years so either way is right and it is personal preference after that. I know NY is made with cream cheese (italian is made with ricotta) and that is the major difference between the 2. As long as it is only crust at the bottom or even crustless and made with cream cheese it is NY to me.

 

[John VN]

.........What exactly makes it true NY to you? I've had NY cheesecake that is fluffy and some that are dense..........

I understand since everything is so personal. I NEVER DRANK COFFEE after taking a sip when I was a teen. Always loved the smell BUT..... Then in November 2015, DW and I went on a Dream cruise. DW was going to book our regular balcony room until I was diagnosed with Prostate Cancer. Without telling me she booked concierge instead and I was totally blown away. While we were in the lounge waiting for our room I saw the espresso machine and decided to "give a double shot a try." First sip and I was hooked. Been sampling different espresso and some are good compared to that first double and some not so.

As for the cheesecake, I am a "heavy as a lead brick yet smooth as silk" N.Y. Style Cheesecake person. I've had some airy and they are "acceptable" as long as the flavor I desire is present, but when someone tells me theirs is a "heavy N.Y. Style," it better be HEAVY-i.e. dense.

 

[wilkeliza]

I understand since everything is so personal. I NEVER DRANK COFFEE after taking a sip when I was a teen. Always loved the smell BUT..... Then in November 2015, DW and I went on a Dream cruise. DW was going to book our regular balcony room until I was diagnosed with Prostate Cancer. Without telling me she booked concierge instead and I was totally blown away. While we were in the lounge waiting for our room I saw the espresso machine and decided to "give a double shot a try." First sip and I was hooked. Been sampling different espresso and some are good compared to that first double and some not so.

As for the cheesecake, I am a "heavy as a lead brick yet smooth as silk" N.Y. Style Cheesecake person. I've had some airy and they are "acceptable" as long as the flavor I desire is present, but when someone tells me theirs is a "heavy N.Y. Style," it better be HEAVY-i.e. dense.

That makes sense. I haven't found any down in FL but definitly can have Juniors send you some. There's is my favorite in the city but I also like my fiances home made

 

[Christine]

I agree that NY style cheesecake should be dense.

I make cheesecake a few times a year and in order to get the NY style you have to use at LEAST 5 blocks of cream cheese. I notice the fluffier types use less cream cheese but use more of the other ingredients.

 

[Cannot_Wait_4Disney]

It is NY because it is the NY recipe that has been used in the shop in Brooklyn and Times Square for ages now but everyone I know who is a NY expat to Boca says that Juniors isn't great. Maybe the cheesecake is better then the deli.

What exactly makes it true NY to you? I've had NY cheesecake that is fluffy and some that are dense. I figure I'm eating it in NY from mom and pop shops that have been doing it for 100+ years so either way is right and it is personal preference after that. I know NY is made with cream cheese (italian is made with ricotta) and that is the major difference between the 2. As long as it is only crust at the bottom or even crustless and made with cream cheese it is NY to me.

If it's not heavy as a brick and doesn't hit you like one after you eat it, it's not NY style cheesecake. Also genuine NY style isn't flavored much. Flavors such as Irish coffee or key lime aren't really New York Style.

 

[Gary M]

We have an old cook book (probably 75 years old) that shows how Lindy's in New York City make their cheese cake. I haven't made it in many years, but remember it was very good. It's as heavy as a brick.

2 1/2 lbs. cream cheese Pinch of vanilla bean (inside pulp), or
1 3/4 cups sugar 1/4 tsp. vanilla extract
3 tbs. flour 5 eggs
1 1/2 tsp. grated orange rind 2 egg yokes
1 1/2 tsp. grated lemon rind 1/4 cup heavy cream

Combine cheese, sugar, flour, grated orange and lemon rind and vanilla. Add eggs and egg yokes, one at a time, stirring lightly after each addition. Stir in cream.

(COOKIE DOUGH MIXTURE)

1 cup sifted all-purpose flour Pinch of vanilla bean (inside pulp), or 1/4 tsp. vanilla extract
1/4 cup sugar 1 egg yoke
1 tsp. grated lemon rind 1/4 cup butter

Combine flour, sugar, lemon rind and vanilla; make a well in center and and add egg yoke and butter. Work together quickly with hands until well-blended.
Wrap in waxed paper and chill thoroughly in refrigerator about 1 hour. Roll out 1/8 inch thick and place over oiled bottom of a 9 inch spring form cake pan.
Trim off the dough by running a rolling pin over sharp edge. Bake in hot oven (400 degrees F) 20 min., or until a light gold . Cool. Butter sides of cake form
and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band. Fill form with cheese mixture.

Bake in very hot oven (550 degrees F) 12 to 15 min.. Reduce temperature to slow (200 degrees F) and continue baking one hour. Cool before cutting.

 

[Ciao Mickey]

http://abc7ny.com/archive/6506236/

That is the original recipe from Junior's. It was on Good Morning America years ago when Emeril Lagasse used to do a cooking segment on the show each morning.

I make this all of the time and everyone loves it. I use Philadelphia brand (original) cream cheese. I'm too lazy to make the original sponge crust and topping, so I use a graham cracker crust instead and make a fruit compote on the side.

My sister makes it exactly as shown and it's about as close as you are going to get to a cake from the ny store.

If the link doesn't work just google 'juniors cheesecake recipe abc news' and the recipe will come up.

Follow the recipe exactly and all of the steps given and you will not be sorry!

 

[Jennasis]

We've done Junior's in Brooklyn many times (we like their Devil's food cheesecake). Junior's isn't sweet enough for me so the addition of all the chocolate with the devil's food helps. It's certainly dense!

 

[John VN]

EVERYBODY, I have enjoyed your responses and thank you for taking the time to reply. I forgot to mention that IMO, the ULTIMATE test to determine if the cheesecake is N.Y. Style is.....

after the first mouth full you feel full but have to continue eating until the whole serving is gone, and then you explode!!!

When I had a baking bug back in the mid 1970's, I made pies and N.Y. Style Cheesecake from scratch for special dinners when family came over. When I stopped making the deserts, so stopped the company. Only kidding, but they did inquire as to where my deserts were. Maybe it's time to indulge again.

Again, thank you all.