Famous nyc desserts

[tanyam]

Hi Everyone,
I am doing some research on historically famous New York City high end pastry desserts. Does anyone know where I can find such information. Feel free to list your ideas.
Thank you for your help.
Tanya Melloul

[mark1]

Delmonico's claims to have created "baked Alaska".

[mark1]

Red Velvet Cake supposedly invented at the Waldorf.

[mark1]

Just had a thought, this is certainly historical, but more infamous than famous.
typhoid Mary worked in NYC in several wealthy households and infected practically all of them, and she liked making peach cobbler, I.E. cobbler a la typhoid!

[ChefJune]

Maybe the most famous of all -- Lindy's New York Cheesecake.

[jonesg]

Where did veal oscar come from?

Whats the place next to Radio City,
is that Lindy's cheesecake?

I had meatloaf dinner there, it was only $38.
NYC is a riot.

[mark1]

Veal Oscar was created for King Oscar II, king of Sweden and Norway late 19th to early 20th century, and don't think it was created in NYC.

[Polska]

I would try archived newspaper food sections. Look for copycat recipe requests.Local magazine archives for "top ten bakeries in NYC" or "best ____ in NYC" . type stories.

[karen7]

Junior's Cheesecake. It has a sponge cake "crust" that is good. I found the "recipe" online a couple of years ago, yummy!!!

[rigpig]

Karen7: would it be possible to pm or post that recipe, I really liked that cheesecake. Thx.

[karen7]

Junior's Cheesecake

*****
I made some changes based on hints from this website.

I had problems with the spring from pan leaking.
I use a 9 X 3 inch round cake pan.
I put a piece of parchment paper in the bottom anchored with butter.
I haven’t had any problems getting it out of the pan, it must be cold.

I use 2 tablespoons of vanilla (I make my own)

This bake time has worked great.
Bake in a water bath at 300 degrees for 90 minutes.

People request this with the graham cracker crust.

My recipe:
1 package graham crackers (3 packages come in a box)
¼ cup sugar
¾ to 1 cup chopped walnuts or pecans
6 tablespoons melted butter.

Mix, press into pan.
Bake at 375 degrees for 7 1/2 minutes
Cool

*****


Junior's Cheescake

Sponge Cake

1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 tablespoons melted butter
1/4 teaspoon cream of tartar

Preheat the oven to 350 degrees.

In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add 1/3 cup of the sugar, and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter, and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Less than a tablespoon at a time add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

Stir about 1/3 cup of the whites into the batter then gently fold in the remaining whites.

Gently spoon the batter into the pan.
Bake the cake just until the center springs back when lightly touched, only about 10 minutes. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Cheesecake:

4 (8-ounce) packages regular cream cheese (room temp)
1 2/3 cups sugar
1/4 cup cornstarch
1 - 2 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy cream

Make the cake layer, if desired.
Preheat oven 300 degrees

Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes.

Then beat in the remaining three packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar.
Beat in the vanilla. Add the eggs, one at a time, beating the batter well after each one.
Blend in the heavy cream. Mix the filling only until completely blended, don’t over mix
.
Gently spoon the cheese filling on top of the baked sponge cake layer.

Bake in a water bath at 300 degrees for 90 minutes.

Cool the cake on a wire rack for 1 hour.
Leave the cake in the pan, cover it with plastic wrap and refrigerate at least 4 hours or overnight.

[rigpig]

Thank you!!

[karen7]

A friend's son made the Junior's Cheesecake for 4-H to take to the fair.

Grand Champain in the Youth Division!!!