NEW YORK CHEESECAKE
This cheesecake is New York-style, fool-proof, easy, and super-delicious.
Provided by Kitchen Queen
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
- In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
- Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
- Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
- Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g
LUCINDA'S NEW YORK-STYLE CHEESECAKE
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack in lower third of oven.
- Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
- In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
- In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
- Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
- Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
- To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
NEW YORK CHEESECAKE
What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!
Provided by Bev I Am
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 630.6, Fat 46.6, SaturatedFat 25.8, Cholesterol 238.7, Sodium 471.9, Carbohydrate 45.2, Fiber 0.4, Sugar 36.7, Protein 9.9
ORIGINAL NEW YORK CHEESECAKE
I love cheesecake and make many different varieties, but this is my basic go to recipe. There are many variations around but this is the one I like best. Always, KISS THE COOK!
Provided by KISS THE COOK
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients to room temperature (this helps to prevent cracking).
- MIX crumbs, 3 tablespoons sugar and butter;.
- press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
- Bake at 325°F for 10 minutes.
- MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Blend in sour cream. mix well
- Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
- Pour over crust.
- Run a knife through to remove any air bubbles.
- BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
- Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
- Run knife around rim of pan to loosen cake;.
- Remove rim of pan.
- Refrigerate 4 hours or overnight. (This is a must!).
- Top with cherry pie filling and garnish, if desired.
- Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
- Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
- Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
- Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
- Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.
Nutrition Facts : Calories 537.3, Fat 42.2, SaturatedFat 25.7, Cholesterol 190.5, Sodium 376.1, Carbohydrate 30.3, Fiber 0.2, Sugar 22.5, Protein 10.6
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 CHEESECAKE
New York style cheesecake is decadently rich in taste, but fluffy in texture. It is also distinguished by a generous amount of sour cream used in the recipe.Makes 1 9-inch cheesecake.You might also like these Top Cheesecake Recipes.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,North American,pastry
Yield 12 servings
Number Of Ingredients 12
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.
THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE
Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h40m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
- For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
- Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
- Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
- Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.89 milligram of sodium
FAMOUS NEW YORK CHEESECAKE
This is the combination of two separate recipes I had been playing with until I found what I liked. NEVER any leftovers..
Provided by podapo
Categories Cheesecake
Time 2h35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Mix graham cracker crumbs, nuts and cinnamon with melted butter.
- Press on bottom and sides of 9 inch springform pan.
- Bake 7 minutes, remove from oven, let cool.
- Increase oven temp to 475.
- Combine cream cheese, 1 3/4 cup sugar, 3 T. flour, 5 eggs and 2 egg yolks and mix completely. Add Almond extract.
- Add cream and mix just enough to blend.
- Pour filling over crust and bake for 10 minutes.
- Reduce oven temp to 200 and bake for one hour.
- Turn oven off and leave cake in oven for another hour.
- Remove from oven, cool slightly, place in refrigerator overnite.
- Top with fruit if desired.
- Note: I find that setting a bowl/pan of water on the bottom rack while baking helps prevent cracking. NOT everytime, but usually! That's with any cheesecake, not just this one.
Nutrition Facts : Calories 478.1, Fat 35.5, SaturatedFat 19.2, Cholesterol 177.3, Sodium 361.5, Carbohydrate 34, Fiber 0.6, Sugar 27.2, Protein 7.8
NEW YORK CHEESECAKE
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 549 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
NEW YORK-STYLE CHEESECAKE
This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 4h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
- Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
- Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Pour milk into cream cheese mixture and whisk until just combined.
- Whisk in eggs, one at a time, stirring well after each addition.
- Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
- Pour mixture into prepared springform pan.
- Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g
CLASSIC NEW YORK CHEESECAKE
I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!
Provided by cnpick05
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
- Filling.
- MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
- BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7
NEW YORK CHEESECAKE
This cheesecake is one of the best I have tried. I make this for almost every special family occassion and there are rarely leftovers.
Provided by Windy City Girl in
Categories Cheesecake
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees 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. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling.
- Tips: To cut perfect cheesecake slices, use a wet knife.
- Storage suggestions:
- This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
Nutrition Facts : Calories 504.6, Fat 35.9, SaturatedFat 21.9, Cholesterol 148.2, Sodium 325.1, Carbohydrate 38, Fiber 0.6, Sugar 19.2, Protein 8.8
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