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.
NEW YORK CHEESECAKE BY TYLER FLORENCE
Make and share this New York Cheesecake by Tyler Florence recipe from Food.com.
Provided by Pepina Rae
Categories Cheesecake
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CRUST: Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl.
- Pour the mixture into a 9" non-stick teflon springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan.
- Bake for 6 minutes. Let cool.
- FILLING: In a food processor, cream the cream cheese and the sugar together.
- Add the zest and vanilla. Blend until smooth.
- Add 5 egg yolks and heavy cream, pulse until smooth and pour into a large clean bowl.
- In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form.
- Fold into cream cheese, a little bit at a time until fully integrated. Then pour into the prepared springform pan.
- Bake for 1 hour and 15 minutes or until firm.
- Let cool for 1 hour and 30 minutes.
- TOPPING: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake.
- Bake for 5 minutes.
- Let cool until the topping is set or chill overnight. Best served at room temperature.
- DIRECTIONS FOR CHERRY CONFIT TOPPING: In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes.
- Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Nutrition Facts : Calories 1418.7, Fat 82, SaturatedFat 46.3, Cholesterol 401.8, Sodium 687.8, Carbohydrate 162.2, Fiber 2.9, Sugar 143.1, Protein 16.4
CRACK PROOF CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 6h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. 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 on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. 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. Pour filling into the crust-lined pan and smooth the top with a spatula.
- To prepare water bath: Set the pan on a large 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 a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still 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. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
- For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.
TYLER FLORENCE'S ULTIMATE CHEESECAKE
I saw this on a Food Network dessert special and decided to try it. Surprisingly easy to make and beyond delicious!!
Provided by Tim the Doughboy
Categories Cheesecake
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the crust:.
- Preheat oven to 325 degrees F.
- In a mixing bouwl, 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 inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate 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 lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy (about 1 to 2 minutes).
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheescake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water in 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 about 45 minutes. The cheesecake will still be soft (it will firm up after chilling), so be careful not to overcook. Let cool in pan for about 30 minutes. Chill in the regrigerator, loosely covered, for at least 4 hours. Loosen the cheescake from the side 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 Lemon Blueberry topping over the top.
- For the topping:.
- 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. Let cool before spreading on cheesecake.
Nutrition Facts : Calories 872.6, Fat 61.8, SaturatedFat 34.4, Cholesterol 256.8, Sodium 476.6, Carbohydrate 72.4, Fiber 2.1, Sugar 56.5, Protein 11.7
CHEESECAKE
Steps:
- To prepare the crumb crust: In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Firmly press the crumb mixture over the bottom and 1 inch up the sides on the pan using your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- 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. Gradually add the sugar and beat until creamy,1to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, one at a time, and continue to beat slowly until combined. Stir in the vanilla and lemon zest; then blend in the sour cream. The batter should be well mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Preheat the oven to 325°F. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around the pan. Carefully set the cake pan in a larger 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 the 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. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water. Wipe dry after each cut.
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