NEW YORK CHEESECAKE
Make and share this New York Cheesecake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
- Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.
Nutrition Facts : Calories 405.7, Fat 29, SaturatedFat 16.1, Cholesterol 130.5, Sodium 292.9, Carbohydrate 30.8, Fiber 0.4, Sugar 17.2, Protein 6.3
NEW YORK CHEESECAKE
Provided by Food Network
Categories dessert
Time 13h50m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F
- Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the 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. 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. 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 and serve. Best served at room temperature.
- Serve with Cherry Confit.
- 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.
- Yield: 6 servings
- Cooking time: 1 hour 20 minutes
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE
Make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath. The hardest part is waiting for it to set overnight in the oven, and then in the fridge, before diving into this self-indulgent dessert.
Provided by loveofitaliancooking
Categories European
Time 1h10m
Yield 16 , 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
- FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
- Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
- After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
- MAKES 12-16 SLICES (depending on how thick you slice them).
Nutrition Facts : Calories 508.7, Fat 36.7, SaturatedFat 20.5, Cholesterol 173.3, Sodium 340.4, Carbohydrate 38, Fiber 0.5, Sugar 18.4, Protein 7.8
SILKY NEW YORK CHEESECAKE
This is an excellent 'basic' cheesecake. We have topped it with both cherry pie filling and fudge sauce, both were very good but the cheesecake was noteworthy in its own right too.
Provided by Marg CaymanDesigns
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
- Bake at 350°F for 10 minutes.
- MIX cream cheese, 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. Do not over mix!
- Blend in sour cream.
- Pour over crust.
- BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Top with cherry pie filling and garnish, if desired.
Nutrition Facts : Calories 520.6, Fat 41, SaturatedFat 22.8, Cholesterol 168.2, Sodium 396, Carbohydrate 31.3, Fiber 0.2, Sugar 25.9, Protein 8.3
NEW YORK CHERRY CHEESECAKE
Steps:
- 1. Mix crumbs, 3 Tbsp. sugar & butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
- 2. Beat cream cheese, 1 cup sugar, flour & vanilla with electric mixer till well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just til blended. Pour over crust.
- 3. Bake at 325°F for 1 hour 5 minutes or till center is almost set. Loosen cake from rim of pan, cool before removing rim.
- 4. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake & garnish with chocolate curls just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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