NEW YORK CHEESECAKE
Provided by Shiran
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
- In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
- Increase oven temperature to 425°F/220°C.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
- Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times). My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe :) Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
- Cheesecake will keep in the refrigerator for up to 5 days.
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
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
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
CLASSIC NEW YORK CHEESECAKE
With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!
Provided by Jennifer Segal
Categories Desserts
Time 2h25m
Yield 8 to 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
- Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
- Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
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 CHEESECAKE
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
- To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
- Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
Provided by My Food and Family
Categories Fruit Recipes
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
- Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
NEW YORK CHEESECAKE
New York Cheesecake is a smooth, creamy dessert that is decadent and always a favorite! This is an easy cheesecake that anyone can make.
Provided by Alyssa Rivers
Categories Dessert
Time 8h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
- Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
- Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake for 10 minutes.
- Allow to cool completely.
- Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
- Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds.
- Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Add vanilla and lemon zest. Beat until just combined. At this point your batter should be smooth and fairly runny.
- Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
- Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
- Add your cheesecake batter to the springform pan.
- Using very hot water, add water to the baking sheet/ until thee is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake's consistency. A slight jiggle of the pan (while still in the oven) should tell you if it's ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
- Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
- Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
- Chill in the fridge for at least 6 hours.
- Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 516 kcal, Carbohydrate 41 g, Protein 8 g, Fat 36 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 171 mg, Sodium 390 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
NEW YORK STYLE SOUR CREAM CHEESECAKE
What self respecting New Yorker would not have a cheesecake recipe handy? Having grown up on Juniors Cheesecake I am a bit biased but this one is just as good. This is a variation of the type Alton Brown makes on his show. I have made some adjustments to the cooking time but other than that, this recipe is to his credit! Make sure all ingredients are room temperature. Enjoy!
Provided by Diamond Joe
Categories Cheesecake
Time 12h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 300 degrees and wrap a 9 inch spring form pan in aluminum foil and set aside.
- Mix together crumbs, butter sugar and cinnamon until even and press into bottom of springform pan. I use a coffee tamper but you can use a glass or any flat bottomed item.
- Bake crust for 10 minutes remove and set aside to cool.
- For the filling:.
- Reduce oven temp to 250 (It is critical to make sure your oven maintains the proper temperature for this recipe).
- Using a stand mixer with a paddle attachment, mix one of the blocks of cream cheese, 1/4 cup of the sugar and the cornstarch on medium until it starts to incorporate, 2-3 minutes, scrape down the bowl.
- Add the rest of the cream cheese and sugar, one block and then the 1/2 block at a time with about 1/2 the sugar mixture for each additon (using up the other 3/4 cup so roughly divide it in half) ,and beat on medium until it begins to mix and break down, about 3-5 minutes.
- Once those 3 ingredients are incorporated, stop mixing and scrape down sides of the bowl.
- Add in 1/2 the eggs and vanilla and mix on medium for 1-2 minutes. Stop and scrape down bowl again.
- Mix in remaining eggs and cream and mix until even and no more lumps appear, then add the sour cream and mix until combined (no lumps should appear at this point).
- Pour Batter on top of cooled crust and prepare your water bath. Place your springform pan in a larger pan like a roasting pan as long as the sides of the larger pan are as tall as the springform, you'll be fine.
- Fill the larger pan with hot water that is on the verge of boiling until it comes up about 1" the sides of the springform pan.
- Put pan in 250 degree oven for 2 hours. After this time shut off oven, open door for about 1 minute and let the cake rest in the water bath in the oven (off) for one more hour.
- Remove your cheesecake from the oven and let it sit on a draft free counter for 1 more hour, then refrigerate for 6 hours or overnight.
- Slice with a long thin knife, a carving knife will work. Start by running you knife under hot water and wiping dry and then pushing the knife from the top of the cake to the crust and pulling the knife out along the bottom. I usually cut this cake into 16 slices (very rich) Refrigerate leftovers.
Nutrition Facts : Calories 503.7, Fat 32.4, SaturatedFat 17, Cholesterol 156.2, Sodium 346.2, Carbohydrate 47, Fiber 1, Sugar 30.6, Protein 7.4
NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE
I love recipes that come from the back of grocery products! This one comes from the back of the Breakstone's sour cream container. Mmmmm...cheesecake topped by sour cream, dotted with juicy sweet berries. What could possibly be better?
Provided by Veggie Girl NYC
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
- Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
- Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
- Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
- Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
- To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 431.6, Fat 31, SaturatedFat 18.7, Cholesterol 136, Sodium 270.2, Carbohydrate 32.2, Fiber 0.8, Sugar 18.4, Protein 7.8
More about "new york style sour cream cheesecake food"
NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE RECIPE
From myrecipes.com
Servings 16Total Time 5 hrs 40 mins
- Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together cracker crumbs, butter, and 2 tablespoons sugar; press firmly onto bottom of prepared pan.
- Beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla at medium speed with an electric mixer until well blended. Add 1 cup sour cream, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour over crust.
- Bake at 325° for 40 minutes or until center is almost set. Stir together remaining sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until well blended; carefully spread over cheesecake.
- Bake 10 more minutes. Cool on a wire rack 30 minutes. Cover and chill at least 4 hours or up to 24 hours. Lift cheesecake from pan, using foil sides as handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
NEW YORK CHEESECAKE | KRAFT HEINZ FOODSERVICE
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NEW YORK CHEESECAKE RECIPE - FOODOLOGY GEEK
From foodologygeek.com
Ratings 2Calories 517 per servingCategory Dessert
- Add the graham crackers, walnuts, cinnamon, and sugar to the bowl of your food processor. Process until you have a fine crumb mixture.
NEW YORK STYLE VEGAN CHEESECAKE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 7 hrs 30 minsCategory DessertCalories 396 per serving
- Preheat the oven to 350 degrees F. Place on a baking sheet in the lower rack of your oven. Add 1/2" of water to the baking sheet to give it steam. This will allow the cheesecake to bake uniformly. Line a 10" springform cake pan with parchment paper and spray the bottoms and sides thoroughly. Set aside.
- To make the crust, pulse the graham crackers along with the sugar in a food processor to create a uniform crumb. Once the crackers are broken down, slowly add the melted butter and process until well combined. The crust should stick together when pressed between your fingers. Transfer crust onto the prepared cake pan, evenly pressing the crust down around the bottom of the pan with your fingers, and set aside.
- Clean out your food processor and then combine cream cheese and granulated sugar, blending until smooth and well combined. Add tofu, and sour cream and blend again, scraping down the sides as necessary. Finally, add the cornstarch, lemon juice and zest, and vanilla extract. Blend again until well combined.
- Pour the cheesecake batter into the prepared pan. Bake for 60-75 minutes. Check for doneness after 60. The cheesecake will be wobbly, but start pulling away from the sides and cracking a little on the top when it's done. Remove from oven and let cool for 60 minutes before putting in the refrigerator to chill for at least 4 hours.
NEW YORK STYLE CHEESECAKE - RECIPE GIRL®
From recipegirl.com
5/5 (7)Total Time 1 hr 20 minsCategory DessertCalories 407 per serving
- In a medium bowl, stir together the graham cracker crumbs, butter and sugar; pat into the bottom of a 9-inch springform pan, and up 2-inches on the sides of the pan too. Place the pan in the freezer while you prepare the cheesecake filling.
- Preheat the oven to 350 degrees F. Place a pan of water on a lower rack of the oven (this will help prevent the cheesecake from cracking while baking). Place the second rack in the middle of the oven.
- Remove the springform ring (use a sharp knife down the sides if you think the cheesecake has stuck to the pan). Garnish cut slices with fresh berries.
BEST NEW YORK CHEESECAKE, CREAMIEST CHEESECAKE - BAKER BETTIE
From bakerbettie.com
Reviews 189Calories 507 per servingCategory All Recipes
- Prep: 1 1/2 hours before preparing the cheesecake, set out the cream cheese, eggs, and sour cream to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. You will need a 9" (23 cm) spring form pan for this recipe. Right before starting the crust, preheat your oven to 375 F (190 C) and position your oven rack in the center position. (Do not use the convection setting if you oven has it for this recipe)
- Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1" (2.5 cm) up the side of a 9" (23 cm) spring form pan.
- Bake & Cool Crust: Bake the crust at 375 F (190 C) for 8 minutes. Set the crust aside to cool while you prepare the filling.
- Cream the Sugar & Cream Cheese: Increase the oven temperature to 475 F (246 C)- it needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar, and flour and beat on medium speed for 6 minutes, until light and fluffy. Turn the mixer down to low speed.
TALL AND CREAMY NEW YORK CHEESECAKE - ART AND THE KITCHEN
From artandthekitchen.com
4.2/5 Total Time 2 hrs 20 minsCategory DessertCalories 538 per serving
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
HOMEMADE NEW YORK STYLE CHEESECAKE RECIPE - 100K-RECIPES
From 100krecipes.com
Servings 8Total Time 2 hrs 30 minsCategory Breakfast, Brunch, Dessert
- In a medium-sized bowl using a hand mixer, beat the cream cheese and butter together until smooth and creamy (3-4 minutes)
- Add the cream cheese mixture to the egg mixture and beat for another 2-3 minutes until smooth
SOUR CREAM CHEESECAKE RECIPE - ALTON BROWN
From altonbrown.com
4.5/5 (61)Category SweetsServings 12Estimated Reading Time 3 mins
- Melt the butter in a 3-quart saucier over medium-low heat. Brush a 9-by-3-inch round cake pan with some of the melted butter and line with parchment paper.
- In a food processor, process the graham crackers with the sugar, being sure to leave some larger pieces. Drizzle in the rest of the melted butter and pulse to combine.
- Dump two-thirds of the crumb mixture into the bottom of the parchment-lined cake pan and tap into place with the bottom of a water glass. When your floor of crumbs is well packed, add the last third of the crumbs to the pan, then move the glass in a circular motion to push the crumbs up the side of the pan forming a wall 1 1/2 inches high. As the wall forms, begin rolling the glass around the inside of the pan to pack the wall into place.
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