Bite Size New York Style Cheesecake Food

BITE-SIZED CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
• Place a vanilla wafer cookie into the bottom of each cupcake liner.
• Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
• Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
• Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.

NEW YORK-STYLE MINI CHEESECAKE BITES

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.
• Top with pie filling just before serving.

THE BEST NEW YORK-STYLE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
• Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
• Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
• Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
• Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees.
• Place foiled muffin cups into mini-muffin tin (12 total).
• Add one vanilla wafer to each muffin cup.
• In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• Add eggs, one at a time, mixing well after each addition, then mix until creamy.
• Fill each muffin cup 3/4 full.
• Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• Cool completely on wire rack.
• Refrigerate at least 3 hours, overnight is best.
• Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

BITE-SIZE NEW YORK STYLE CHEESECAKE

Steps:

• 1. Stir together crust ingredients.
• 2. Press into the bottom of mini muffin liners. You just want the crust to cover the bottom of the liner. You'll probably have some crust leftover. Bake crusts for 6 minutes @ 325 F. Allow crust to cool. (Turn up the oven for cakes to 350.)
• 3. Beat together cream cheese, sour cream, sugar, flour, and zest with an electric mixer until smooth. Add vanilla, then eggs, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions.
• 4. When the filling is very smooth, use a measuring cup with a pour spout to fill mini muffin liners.
• 5. Bake cheesecakes for 20 minutes @ 350 F. The tops will be puffed and slightly cracked when done.
• 6. Allow to cool in the pan for 5 minutes and then remove to wire rack to cool to room temperature. Chill until ready to serve (at least 2 hours).

NEW YORK STYLE CHEESECAKE

Steps:

• Cream the cheeses together in bowl with a mixer til well blended.
• While beating, gradually add the sugar and then the eggs. Beat well.
• Mix corn starch and flour together and gradually add to mixture while beating.
• Add vanilla and melted butter. Beat til smooth and creamy.
• Finally, fold in sour cream.
• Pour batter in a 9" spring form pan at least 3" deep.
• Bake in 325 - 350 degree oven for 1 1/2 hours or till 1" golden ring forms around the top edge.
• Turn off oven and allow cake to stand in oven to set for 1 1/2 hours.
• Cool completely outside of oven then remove spring form pan.
• Store in refrigerator.