New York Style Cheesecake With Cookie Crust Food

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
• Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
• Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
• Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
• Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

NEW YORK CHEESECAKE WITH LORNA DOONE COOKIE CRUST

Steps:

• Preheat oven to 400°F.
• For Crust:.
• Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE.
• For Filling:.
• Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until all ingredients are incorporated.
• Place the springform pan with crust in the center of a shallow baking pan (to avoid oven drips). Pour filling into crust, it will be completely full. Place in the middle of oven for 12 minutes. Reduce oven temp to 250F and continue baking (approx. 1 hr to 1 hr 15 mins) until the center is mostly firm but still has a slight jiggle. (A little jiggle is good, if you overbake it you will end up with cracks that can be covered with a nice fruit topping to hide your sin).
• After removing from oven, run a knife around the edge and cool on a rack for 6 hours Remove side of springform pan and transer to a flat plate.
• It can be kept refrigerated for up to 2 weeks (good luck on it still being around), but is best served after allowing to return to room temperature.

NEW YORK STYLE CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
• For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
• [disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

NEW YORK CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
• In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
• Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
• Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Cream together cream cheese& eggs.
• Make sure they are both at room temperature.
• if possible this will prevent lumps.
• Add in sugar and vanilla and mix.
• In separate bowl, combine crushed cookies with melted butter.
• In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
• Reserve 1/4 of the batter and set aside.
• Pour remaining batter into the pan on top of crust.
• Take reserved mixture and mix in melted choc.
• Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
• Bake at 300°F for 50 minutes.
• Let cool for 2 hours.
• Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

NEW YORK-STYLE CHEESECAKE

Steps:

• Set oven to 400 degrees.
• Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
• For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
• Spread evenly on the bottom and to the edges of prepared pan.
• Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
• Increase oven temperature to 475 degrees.
• In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
• Add in the whipping cream, ONLY enough to blend.
• Pour the filling over crust; bake for 10 minutes at 475 degrees.
• Reduce temperature to 200 degrees, and continue baking for 1 hour.
• Turn off the oven, but leave cake in the oven for another hour.
• Remove, and cool.
• Chill in refrigerator overnight.
• Top with favorite fruit or just serve plain.

NEW YORK STYLE CHEESECAKE ON SHORTBREAD CRUST

Steps:

• PREP------.
• As with all baking, have all your ingredients at a cool room temperature (65°F).
• Get a couple quarts of water boiling on the stove.
• Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
• Have a clean 10x14x2-inch (give or take) roasting pan ready.
• Preheat oven to 400°F (200°C).
• Grease 10 inch springform pan.
• CRUST-------.
• Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
• Spread to the edges of the pan.
• Prick all over with a fork, then bake 10-15 minutes at 400°F until lightly browned. Allow to cool on a rack.
• FILLING------.
• Increase oven temperature to 475°F.
• Turn oven light off (trust me on this one), place roasting pan on bottom rack and fill with boiling water.
• In a large bowl (I use my stand mixer), very gently beat cream cheese until smooth. I use the slowest setting for 5 minutes.
• Scrape down sides of bowl.
• Gradually add the salt, 1 3/4 cups sugar and 3 tablespoons flour -- continue to beat SLOWLY until well combined, scrape down sides of bowl.
• In a small bowl gently beat the vanilla, 5 eggs and the 2 yolks, gradually add eggs to the cream cheese mixture.
• Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
• VERY IMPORTANT! Stop mixer, remove bowl and give it a good scraping (some of the cream cheese will stick to the sides and bottom of the bowl), replace bowl on mixer and stir until all lumps are gone.
• Add cream and mix only enough to blend.
• Gently pour filling over crust, run a thin knife around the filling in a S pattern to remove any trapped air bubbles. Let it sit on the counter for 5 minutes then do it again.
• Bake for 10 minutes at 475°F.
• Reduce temperature to 200°F and continue to bake for one hour.
• Turn oven off, but leave cake in for another hour.
• DON'T TOUCH THAT OVEN DOOR! You've created a nice, humid environment that will help prevent cracks and produce a perfect, professional, NY style cheese cake assuming you didn't mess with it by changing the atmospheric conditions.
• It may appear a little jiggly in the center and will have a golden appearance around the edges.
• Allow to cool on a rack for several hours, release the latch slightly on the side of the pan after 20 minutes, rotate sides to be sure the cake is free (but don't take it off yet), you can remove the sides after an hour (or so) if you want to admire your work, but replace it quickly or the cake may fall.
• After it's cool, wrap completely with plastic wrap, there should be a layer stuck to the top of the cake.
• Chill overnight in the refrigerator (Yes, this is required).
• The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
• What can go wrong?.
• If the cake cracks you either had your ingredients too cold, mixed the filling too vigorously, opened the oven door while the cake was cooking or didn't have a pan of water in the oven.
• If it does crack, don't despair -- just cover with a dark fruit or a layer of cookie crumbs.
• Toppings------.
• Nothing (my favorite).
• OR, boil a bag of frozen berries with a 1/4 cup of sugar until the liquid coats the back of a spoon, thicken with a table spoon of cornstarch mixed into a 1/4 cup of cold water -- Pour in slowly while maintaining the boil and stirring constantly.
• Adjust thickness by adding liquid or more cornstarch.
• Flavor with liqueur, fruit juice or extract.
• Blueberries or raspberries with Chambord is awesome, cherries work well with Frangelico or Amaretto. If you do use an alcoholic beverage, be sure to boil off alcohol. Cool fruit sauce in a mason jar and refrigerate. Keeps longer than the cheese cake!
• I've served it with caramel sauce and, buttered/sliced/baked apples .
• A light milk chocolate sauce, a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake.

NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Lightly grease a 9x13 pan with melted butter or vegetable shortening.
• Measure out 1/2 cup of cake mix and set it aside for making the filling.
• Place remaining cake mix, melted butter and 1 egg in a large bowl and beat on low speed with an electric mixer for 2 minutes.
• Stop the machine, scrape down the sides of the bowl with a rubber spatula.
• The batter should come together in a ball - if its crumbly, just bring it all together with your hands.
• With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan. Set pan aside.
• For the filling, place the cream cheese and sweetened condensed milk in the same mixing bowl you used for making the crust, and with the same beaters (no need to clean these either).
• Blend with an electric mixer on low speed for about 30 seconds until just combined.
• Stop the machine, add in the remaining eggs, reserved cake mix, the sour cream, lemon juice and vanilla.
• Beat on medium speed for 1 minute.
• Pour the filling onto the crust and spread it out with your spatula so it reaches all sides of the pan.
• Place pan in oven.
• Bake 35 - 40 minutes - until it looks shiny and the center no longer jiggles.
• Leave the oven on and put cake aside while you prepare the topping.
• In a small bowl combine sour cream and sugar well. Spread over cheesecake and return cheesecake to oven for 7 - 10 minutes.
• Remove from oven and place on wire rack to cool for 30 minutes.
• Lightly cover with Saran Wrap and place in refrigerator to cool for at least 1 hour, preferably overnight.
• Cut into squares and serve.
• This keeps well in the refrigerator upto 1 week - covered in foil or saran wrap.
• Can also be frozen, wrapped in foil, for up to 2 months. Thaw in refrigerator overnight before serving.