PAGLIACCI'S NEW YORK CHEESECAKE
This recipe was given to Bon Appetit magazine by the renowned Victoria, B.C. restaurant, Pagliacci's. It's been an institution in that beautiful city for decades and this cheesecake is just one of the menu items people can't get enough of. It's a deceptively simple and decadent treat. Easily adapts to low carbing by substituting Splenda (or Davinci's Syrup) for the sugar, a nut crust for the crumb one and omitting the flour. My second favourite cheesecake of all time.
Provided by Marysdottir
Categories Cheesecake
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
- Preheat oven to 500º.
- Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
- Bake 12 minutes.
- Reduce oven temperature to 200º. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find (having made this at least 30 times in two different ovens) that it takes about 90 minutes.
- Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.
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CPT Kitty420
[email protected]This cheesecake was delicious! The crust was perfectly graham crackery and the filling was smooth and creamy. I loved the hint of lemon in the filling. I will definitely be making this again.
Barsa Parajuli
[email protected]I've made this cheesecake several times and it's always a hit. The crust is always crispy and the filling is always smooth and creamy. I love the tangy flavor of the sour cream topping. I usually make this cheesecake a day ahead of time so that it ha
Nankyanzi Rachel
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust to save time, and the filling was super simple to mix together. I baked it for 55 minutes and it came out perfectly set. The cheesecake was rich and creamy,
Mukhtiyar Baloch
[email protected]I made this cheesecake for my husband's birthday and he loved it! The crust was the perfect combination of crunchy and chewy, and the filling was smooth and creamy. I especially liked the sour cream topping, it added a nice tang. I would definitely r
Sultan Writes
[email protected]This cheesecake was a bit of a disappointment. The crust was too crumbly and the filling was too dense. I also found the cheesecake to be too sweet. I won't be making this recipe again.
Nazmul Islam
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The crust is always crispy and the filling is always smooth and creamy. I love the tangy flavor of the sour cream topping. I usually make this cheesecake a day ahead of time so
lackey862
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust to save time, and the filling was super simple to mix together. I baked it for the full 60 minutes and it came out perfectly set. The cheesecake was rich an
eddie pekrul
[email protected]I'm not a huge cheesecake fan, but this one was really good. The crust was the perfect thickness and the filling was creamy and not too sweet. I especially liked the sour cream topping, it added a nice tang. I would definitely recommend this recipe.
Solu Khan
[email protected]This cheesecake was a hit at my party! The crust was perfectly graham crackery and the filling was smooth and creamy. I loved the hint of lemon in the filling, it really brightened up the flavor. I will definitely be making this again.