Strawberry New York Style Cheesecake Food

STRAWBERRY CHEESECAKE

Steps:

• To make the topping: Prepare the Simple Berry Jam (recipe follows).To Make the Crust: Position a rack in the center of the oven. Preheat the oven to 450ºF/ 230ºC. Grease a 9-inch/23-cm springform pan.
• In a medium bowl, mix together the cracker crumbs, butter, sugar, vanilla, and salt. Press the mixture into the bottom of the pan, using your hands or the flat bottom of a small measuring cup to compress the crust. Put the pan in the freezer.
• To Make the Filling & Topping: In a large bowl using a handheld mixer (I find this works best for the job, rather than a stand mixer), beat the cream cheese, sugar, flour, lemon zest, and orange zest on medium speed for 3-5 minutes, stopping the mixer and scraping down the sides of the bowl and the beaters to make sure there's no lumpy cream cheese in sight. With the mixture on its lowest speed, add the eggs, egg yolks, and vanilla all at once, mixing until smooth and the eggs are well incorporated. Mix in the sour cream until just incorporated.
• Remove the Crust from the freezer, put on a rimmed baking sheet, and wrap the sides of the pan with aluminum foil. Pour the filling into the prepared pan and put the pan on a baking sheet. Bake for 17-20 minutes, until the top is puffed.
• Lower the oven temperature to 225ºF/110ºC and bake until the cake is mostly firm but still slightly wobbly in the center, 45 minutes to 1 hour more. (If the cheesecake is not done after 45 minutes, check it every 5 minutes or so until it is-it seems like a daunting task, but cheesecake-making requires a bit of saintly patience.)
• Once the cheesecake is done, remove it from the oven and allow it to cool to room temperature in the pan. Cover and refrigerate it for 8 hours before topping.
• In a small saucepan over medium heat, combine the jam with 1 teaspoon water until it is pourable. Let it cool to room temperature and pour over the cheesecake. Return the cheesecake to the refrigerator until the jam topping is set before serving and topping with the fresh berries. The cheesecake will keep, covered, in the refrigerator for up to 5 days; be sure to top the cheesecake with the fresh berries no longer than a day in advance of serving.

STRAWBERRY NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat the oven to 400°F. Lightly grease an 8'' springform pan.
• To make crust:
• Combine the flour, sugar, salt and butter in a mixer. Mix until crumbly. Then, add the egg and continue mixing until a soft dough forms.
• Press the dough into the bottom and an inch up the sides of the greased pan. Bake for 15 minutes, until your crust is light golden brown. Remove pan from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
• To make the filling:
• Place the cream cheese in a mixer with a paddle. Add the sugar and flour, and mix at a low speed until there are no lumps in the mixture. To be sure that the cheese is not sticking, scrape the bottom and sides of the bowl at least twice during the process.
• Add the lemon zest, lemon juice, salt, and vanilla. Mix to combine. Add the eggs, one at a time, scraping the mixing bowl between each egg. Mix until incorporated. Stir in the sour cream.
• Pour the filling over the crust and bake for 60 minutes, until the edges of the cake are set one inch in from the edge. The middle should jiggle when you nudge the pan; in fact, the cake will look underbaked.
• Prop open the oven door and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will ensure a smooth and even texture inside and prevent the top from cracking. Once the cake has cooled for 1 hour, it can be refrigerated overnight, if needed.
• To make the glaze:
• Stir together the sugar and strawberries. Place over medium heat and cook, stirring constantly, until the mixture boils becomes clear, and thickens.
• Remove from heat and let the mixture cool to room temperature. Spoon the mixture over the cooled cheesecake. Refrigerate the cake until you're ready to serve.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
• Lower oven temperature to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in 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.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
• Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
• Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

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 CHEESECAKE

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.

NEW YORK-STYLE CHEESECAKE

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.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

NEW YORK STYLE CHEESECAKE (6-INCH)

Steps:

• Preheat the oven to 350 degrees.
• Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
• Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
• Chill. Top with strawberries before serving.