Lemon New York Style Cheesecake With Honey Cream Topping Rsc Food

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.

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.

SUPER EASY NEW YORK STYLE CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 300 degrees.
• Soften cream cheese, and then combine all ingredients, ending with the eggs. Pour into a springform pan (9-12 inch. depending on the height you'd like) and bake 60 minutes at 300 degrees. Remove cake and pour on topping. Return to oven until this is lightly browned, about 10-15 minutes. Remove from oven and allow to cool. Best when refrigerated overnight.

LEMON NEW YORK STYLE CHEESECAKE WITH HONEY CREAM TOPPING #RSC

Steps:

• Heat oven to 325°F.
• Create a baking pan by layering two sheets of Reynold's Wrap Heavy Duty non-stick Aluminum Foil about ten to twelve inches in length. Fold sides of foil upwards until the pan is about three inches deep, creasing the corners to prevent batter from leaking. Use more foil as needed. If you are feeling really creative you may try to form the pan into a shape such as a heart or the initial of special person. Place the foil pan on a cookie sheet for stability.
• Mix crumbs, almonds, butter, and 1 tablespoon sugar in a small bowl. Press onto bottom of foil pan.
• Beat cream cheese, remaining sugar, ½ teaspoon vanilla, lemon juice, and zest until well blended. Add 4 ounces sour cream mixing well. Add eggs one at a time beating on low after each is added until blended. Pour over crust.
• Bake 30 to 40 minutes or until center is almost set.
• Mix remaining sour cream, vanilla, and honey in a small bowl. Gently spread over cheesecake. Bake an additional 15 minutes.
• Remove from oven and cool completely. Refrigerate at least two hours before serving.