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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Murat Can
[email protected]The crust was a little too crumbly, but the filling was delicious.
Neville Wright
[email protected]The cheesecake was a little dry, but the flavor was good.
Seyfedin Abdureman
[email protected]This cheesecake is a bit too sweet for my taste, but I still enjoyed it.
Carl Graber
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed this one. It's not too sweet and the crust is perfect.
idella brown
[email protected]This cheesecake is a little pricey, but it's worth every penny.
Theresah Opoku
[email protected]The graham cracker crust is the perfect complement to the creamy cheesecake filling.
King Young
[email protected]I love the tangy flavor of the cream cheese in this cheesecake.
Rehan Jee
[email protected]This cheesecake is so creamy and smooth. It's like eating a cloud.
Tim Gann
[email protected]I was looking for a cheesecake recipe that was easy to make and didn't require a lot of ingredients. This recipe fit the bill perfectly.
Abbas Ahmad
[email protected]I've made this cheesecake several times and it's always a success. It's a great recipe to have on hand for special occasions.
Siboniso Ngiba
[email protected]The crust is the best part of this cheesecake! It's so buttery and crumbly.
Aayush Paudel
[email protected]I love how this cheesecake is not too sweet. It's the perfect balance of flavors.
Khamsum Dawa Jigdrel Dorji
[email protected]This cheesecake is the perfect dessert for any occasion. It's always a crowd-pleaser.
Shskih Djdkff
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! This cheesecake is amazing!
Sororo Official
[email protected]This cheesecake is so easy to make and always turns out perfect. I love that I can use my mixer to make the filling.
SAMUEL OWUSU BOADU
[email protected]I've tried many cheesecake recipes, but this one is definitely my favorite. The crust is perfectly graham cracker-y and the filling is smooth and creamy.
Abdul Hafeez parhyar
[email protected]This cheesecake was a hit at my dinner party! It was creamy, decadent, and had the perfect balance of sweetness and tang.