Classic Cheesecake Recipe - from Weequahic Diner, Newark, NJ (1938 - 1967)
Considered one of the best cheesecakes in the area, for decades...
Weequahic/Clairmont Diner Cheesecake
(copied directly from instructions given by the Clairmont's pastry chef to the late Simeon Baron (June, 1963)
2 1/2 lb cream cheese (Philly only)
7 lg. eggs, room temp.
2 cups heavy cream, room temp
1/2 cup evaporated milk, room temp
3 tbsp fresh lemon juice
4 oz. butter (sweet), melted
1 3/4 cups sugar
4 tbsp all purpose flour - combine with the sugar
1 tbsp real vanilla extract (single fold preferred)
The original recipe specified that all ingredients were to be mixed by hand. The use of a really good mixer like the Kitchen Aid K5 using the beater blade on the stir setting serves very well.
Cream the cheese slowly until there are no lumps. Add the flour sugar mixture alternately with the melted butter, scraping the bowl often.
Add the eggs one at a time, incorporating each slowly.
Add the rest of the liquid ingredients, scraping the bowl often to keep everything evenly mixed and smooth.
Spray 1 10" or 2 8'' springform pans with Bakers Joy or Pam and sprinkle graham cracker crumbs around the pan particularly where the sides meet the bottom of the pan.
Bake in a 365 preheated oven for 1 hr., 5 mins. The cake should be golden on top. Add 10 mins.
more if necessary -- DO NOT BAKE ANY LONGER.
Turn off the oven and leave the cake to rest 1-2 hrs.
Refrigerate to thoroughly chill before removing the pan.
The best way to cut this cake is to use a cheese wire, monofilament fish line or non-minted dental floss.