New York Deli Style Cheesecake 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.

NEW YORK STYLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
• Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
• In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
• Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

NEW YORK DELI STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter.
• Press onto bottom of springform pan.
• In bowl of an electric mixer, mix cream cheese with sugar until smooth.
• Blend in milk, then mix in the eggs one at a time, mixing just enough to incorporate.
• Mix in sour cream, vanilla and flour until smooth.
• Pour filling into prepared crust.
• Bake cheesecake in preheated oven for 1 hour.
• Turn oven off, and let cake cool in oven with the door closed for 5 to 6 hours.
• This prevents cracking.
• Chill in refrigerator until ready to serve.
• Cook time does not include leaving in oven for 5 to 6 hours or chill time.

CLASSIC NEW YORK CHEESECAKE

Steps:

• Mix well the crust ingredients, and spread in bottom of a spring form pan. With a mixer, mix the eggs, sour cream and vanilla.
• Blend 1 minute.
• Add the cream cheese, sugar, and butter. Mix well.
• Pour in pan on top of crust. Bake at 325°F for 45 minutes to 1 hour.
• Immediately turn off the oven and broil the top until golden brown-Watch carefully as it burns easily.
• I like to top mine with cherry or blueberry topping, such as Comstock's.

CLASSIC NEW YORK CHEESECAKE

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.

NEW YORK CHEESECAKE

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.

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, melted butter & 2 tbsp sugar, mixing well.
• Press onto bottom of a 10 inch springform pan, pressing up sides slightly.
• Bake in preheated oven about 8-10 minutes.
• Set aside to cool.
• In large mixing bowl using an electric mixer combine cream cheese, 1 3/4 cup sugar, zests and vanilla extract beating until light and creamy.
• Add the flour, eggs, yolks, sour cream, vanilla bean seeds and bourbon and mix just until smooth.
• Pour mixture into the prepared springform pan.
• Wrap the pan with heavy duty foil and place in a roasting pan.
• Fill the roasting pan with enough hot water to come half way up the sides of the pan.
• Bake for 1 1/2 hours.
• Remove from oven and remove from water bath.
• Remove foil and place on counter until it comes to room temperature.
• Place in refrigerator overnight or at least 6 hours.

CARNEGIE DELI NEW YORK CHEESECAKE

Steps:

• Method: Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine. Preheat oven to 375 degrees and press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Leave about a 1/2-inch margin from the top of the pan. Heat oven to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.