New York Style Lemon Cheesecake Recipe 415 Food

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

LEMON NEW YORK STYLE CHEESECAKE WITH HONEY CREAM TOPPING #RSC

Steps:

• Heat oven to 325°F.
• Create a baking pan by layering two sheets of Reynold's Wrap Heavy Duty non-stick Aluminum Foil about ten to twelve inches in length. Fold sides of foil upwards until the pan is about three inches deep, creasing the corners to prevent batter from leaking. Use more foil as needed. If you are feeling really creative you may try to form the pan into a shape such as a heart or the initial of special person. Place the foil pan on a cookie sheet for stability.
• Mix crumbs, almonds, butter, and 1 tablespoon sugar in a small bowl. Press onto bottom of foil pan.
• Beat cream cheese, remaining sugar, ½ teaspoon vanilla, lemon juice, and zest until well blended. Add 4 ounces sour cream mixing well. Add eggs one at a time beating on low after each is added until blended. Pour over crust.
• Bake 30 to 40 minutes or until center is almost set.
• Mix remaining sour cream, vanilla, and honey in a small bowl. Gently spread over cheesecake. Bake an additional 15 minutes.
• Remove from oven and cool completely. Refrigerate at least two hours before serving.

KELLY'S HINT OF LEMON NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350°F.
• mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
• Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
• set aside pan and crust.
• In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
• Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
• Blend in lemon zest and juice.
• Turn of blender and gently stir mixture to get out air bubbles.
• Pour into prepared pan.
• Bake for 45 minutes.
• When finished allow to cool in oven.
• Refrigerate for at least 4 hours before serving.

CHERRY CHEESECAKE ICE CREAM

Steps:

• In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside. , In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin). , Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.