The Frugal Gourmets New York Cheesecake Food

PAGLIACCI'S NEW YORK CHEESECAKE

Steps:

• Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
• Preheat oven to 500º.
• Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
• Bake 12 minutes.
• Reduce oven temperature to 200º. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find (having made this at least 30 times in two different ovens) that it takes about 90 minutes.
• Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.

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 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.

ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)

Steps:

• Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
• Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
• Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
• With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
• Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
• Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

NEW YORK CHEESECAKE

Steps:

• Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
• In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
• In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
• Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
• Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
• Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
• When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.

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.

THE BEST AND LAST NEW YORK CHEESECAKE RECIPE YOU WILL EVER TRY

Steps:

• For The base:.
• If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
• Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
• Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
• For the batter:.
• Make sure everything is at room temperature.
• Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
• Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
• Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
• Remove the cake and let it cool thoroughly. Refrigerate overnight.
• The next day, release the sides of the springform and ENJOY YOUR CAKE.