When we go to New York we go to Juniors for the cheesecake. It is so delicious. Last time I was there I bought the cookbook. Plain New York Style Cheesecake is the first one I have tried. It turned out great.
Juniors shortbread crust:
1 cup all purpose flour
1 TBL cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
2 extra-large egg yolks
2 teaspoons pure vanilla extract
1. Preheat the oven to 350 F and generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up te sides. Mix flour, cornstarch and salt together.
2. In a medium-sized bowl, beat the butter and sugar together with an electric mixer on high until creamy. Add the eggyolks and vanilla and beat until disappears and dough forms. Work the dough with your hands until it comes together in a ball. Chill about 30 minutes if you have the time.
3. Flour your hands, then place the dough in the center of the pan and begin pressing with the heels of your hands from the center outward toward the edges, working in a circular motion around the pan and up the sides. Keep pressing until the crust is flat on the bottom and stands u about 1 1/2 inches on the sides. Pinch the edge between your two index finger to give a fluted effect. Prick the crust in several places with a dinner fork (this lest the crust bake more evenly without rising up from the pan).
4. Bake the crust just until its set and golden (do not overbake!), about 15 minutes. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.
Cheesecake:
Four 8 ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream
1. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and best in the remaining 1 1/3 cups sugar, then the vanilla, Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful no to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completly cold, preferably overnight or for at least 4 hours.
Makes one 9 inch cheesecake, about 2/12 inches high.
http://www.juniorscheesecake.com/
