Cheesecake New York Style Food

OLD-FASHIONED NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan.
• In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
• Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
• When completely cooled, butter the sides of the pan.
• Increase oven temperature to 500 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
• Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
• Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
• Reduce oven temperature to 200 degrees F and bake for 1 hour more.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
• To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

NEW YORK CHEESECAKE

Steps:

• For crust, combine graham cracker crumbs and melted butter.
• Stir until well combined.
• Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
• Mix cream cheese, sugar, flour, and vanilla.
• Beat with an electric mixer until fluffy.
• Add eggs and egg yolks, beating on low speed just until combined.
• Stir in whipping cream and lemon peel.
• Pour into pan.
• Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
• Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
• Cool 15 minutes.
• Loosen crust from sides of pan.
• Cool 30 minutes more; remove sides of pan.
• Cool completely.
• Chill 4 to 24 hours.
• If desired, garnish with fresh berries.

NEW YORK CHEESECAKE

Steps:

• Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
• Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
• Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

NEW YORK STYLE CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
• For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
• [disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat the oven to 350ºF.
• For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
• Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
• For the cheesecake, increase the oven temperature to 400ºF.
• Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
• Beat in the cornstarch, vanilla and lemon zest.
• Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
• Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
• Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
• Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
• Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

CHEESECAKE (NEW YORK STYLE)

Steps:

• MIX crumbs, 4 Tablespoons sugar, and butter; press into bottom of 9-inch springform pan.
• Bake at 350 degrees for 10 minutes.
• MIX creamcheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
• Blend in sour cream and sweetened condensed milk.
• BAKE 1 hour or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake.
• Refrigerate 4 hours or over night.
• Remove rim of pan before cutting.
• Garnish as desired.

NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 275 degrees F.
• Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.
• Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.
• Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.

NEW YORK-STYLE CHEESECAKE

Steps:

• Set oven to 400 degrees.
• Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
• For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
• Spread evenly on the bottom and to the edges of prepared pan.
• Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
• Increase oven temperature to 475 degrees.
• In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
• Add in the whipping cream, ONLY enough to blend.
• Pour the filling over crust; bake for 10 minutes at 475 degrees.
• Reduce temperature to 200 degrees, and continue baking for 1 hour.
• Turn off the oven, but leave cake in the oven for another hour.
• Remove, and cool.
• Chill in refrigerator overnight.
• Top with favorite fruit or just serve plain.

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.

NEW YORK - STYLE CHEESECAKE

Steps:

• Preheat oven to 350°F In large bowl, beat butter with electric mixer for 30 seconds. Add brown sugar; beat until fluffy. Add one of the eggs; beat well. Slowly beat in 1 1/4 cups flour. Divide dough in half. Cover and chill one portion.
• Spread remaining portion of dough onto bottom of 10 - inch spring form pan with side removed. Place pan bottom on baking sheet. Bake for 10 minutes; cool. Attach side of pan. Press chilled dough about 1 3/4 inches up side of pan.
• Increase oven temperature to 450°F In bowl, combine cream cheese and 1 1/4 cups granulated sugar; beat until fluffy. Beat in 1/4 cup flour until smooth. Add remaining eggs and 1 tablespoon vanilla; beat on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour into pan. Place in shallow baking pan. Bake for 10 minutes.
• Reduce oven temperature to 300°F Bake for about 30 minutes or until center appears nearly set when gently shaken. Remove from oven. In small bowl, combine remaining sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla; spread over cheesecake. Bake for 15 minutes more.
• Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. Let stand at room temperature for 15 minutes before serving.