THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
CRACK PROOF: NEW YORK STYLE CHEESECAKE
Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture...
Provided by Jacqueline Fowler
Categories Cakes
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
- 2. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- 3. To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
- 4. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters.
- 5. Add the eggs, 1 at a time, and continue to slowly beat until combined.
- 6. Stir in the vanilla and the lemon zest.
- 7. Blend in the sour cream. The batter should be well mixed, but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.)
- 8. Pour filling into the crust-lined pan and smooth the top with a spatula.
- 9. To prepare a water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in the large roasting pan.
- 10. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- 11. Preheat oven 325.
- 12. Place cake and water bath into the preheated oven.
- 13. Decrease oven to 300 bake for 1 hour 20 min.
- 14. The cheesecake should jiggle. It will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center this will make a crack.
- 15. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
- 16. De-mold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
- 17. To prepare the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat.
- 18. Bring up to a slow boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky.
- 19. Cool to room temperature and serve on top of the cheesecake. Yield: 2-1/2 cups
INSTANT POT COOKIES-AND-CREAM CHEESECAKE
The most magical thing about this luscious cheesecake is its cooking time! If you are tired of your favorite cheesecakes hogging your oven for hours, this is the one for you. The cookie crust and bits of cookie throughout make it a cheesecake you won't soon forget.
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
- Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
- Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
- Pour 2 cups water in the bottom of a 6-quart Instant Pot®. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
- After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
- Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
- Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use.
- Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve.
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
NEW YORK CHEESECAKE
This New York Cheesecake is the best I've ever had! No cracking, no sinking top, no thick brown crust. A perfectly flat cheesecake that is tasty plain or with fruit!
Provided by Janelle
Time 12h40m
Number Of Ingredients 8
Steps:
- Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
- In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
- Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
- In a large mixing bowl blend cream cheese until smooth.
- Add eggs and egg yolks, one at a time and blend well after each addition,
- Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
- Add flour and blend well.
- Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
- Pour mixture into prepared cheesecake pan.
- Place cheesecake in COLD OVEN - do not preheat your oven.
- Close oven door and turn your heat on to 200*F
- Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
- When timer rings, turn off oven but leave cheesecake in oven with door closed.
- Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
- When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
- Chill in fridge for 8 - 24 hours. The longer the better.
- When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 173 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
More about "crack proof cheesecake food"
CRACK-PROOF NEW YORK CHEESECAKE - ON TY'S PLATE
From ontysplate.com
Reviews 4Category DessertCuisine AmericanTotal Time 10 hrs 45 mins
- To a bowl, add the crumbs, melted browned butter, plus 1/4 cup of granulated sugar. Stir well until the cookie crumbs fully absorb the butter. Press the mixture into the bottom of a foil lined springform pan evenly along the sides to form a wall. Set the pan aside.
- Beat the softened cream cheese in a mixer on low-medium speed until smooth. Add in the lemon zest if using then the sugar gradually until it’s creamed. Scrape down the bowl as necessary.
- Preheat the oven to 275 degrees. Place the prepared cheesecake into a large roasting pan. Pour 5-6 cups of hot water around the cheesecake pan. Be careful not to splash the cake. Bake for 1 hour and 15 minutes (75 min).
THE PERFECT FOOL-PROOF, NO-CRACK, CHEESECAKE
From hugsandcookiesxoxo.com
HOW TO PREVENT CRACKS IN CHEESECAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
HOW TO MAKE CHEESECAKE FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
HOW TO PREVENT CRACKS IN YOUR CHEESECAKE - SOUTHERN …
From southernliving.com
PERFECT NEW YORK STYLE CHEESECAKE (NO CRACKS) | CHEW OUT LOUD
From chewoutloud.com
5/5 (3)Category DessertServings 12Estimated Reading Time 4 mins
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan. Bake crust for 8 minutes.
- In bowl of stand mixer, combine softened cream cheese (the softer the better) and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
HOW TO KEEP MY CHEESECAKE FROM CRACKING RECIPES
From stevehacks.com
FOOL PROOF CHEESECAKE - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
HOMEMADE CHEESECAKE •EASY LIGHT & FLUFFY CRACK PROOF …
From youtube.com
CLASSIC NEW YORK CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
PREVENT CHEESECAKE FROM CRACKING RECIPES ALL YOU NEED IS …
From stevehacks.com
CRACK PROOF CHEESECAKE RECIPE - COOKING INDEX
From cookingindex.com
CLASSIC CHEESECAKE RECIPE | CHATELAINE
From chatelaine.com
CRACK PROOF SOUS VIDE CHEESECAKE - YOUTUBE
From youtube.com
CRACKED CHEESECAKE/TERRIBLE TUNA FISH IN ILLINOIS | FOOD 911
From foodnetwork.com
HOW TO PREVENT (AND FIX) A CRACKED CHEESECAKE | TASTE OF …
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love