Aunt Bettys Cheesecake Recipes

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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



The Best New York-Style Cheesecake image

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.

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 10



Aunt Ruth's Famous Butterscotch Cheesecake image

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
Whipped cream and crushed butterscotch candies, optional

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE

This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.

Provided by Courtly

Categories     Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 24



Authentic Lindy's Famous New York Cheesecake image

Steps:

  • For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
  • Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
  • Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
  • Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
  • Wrap and refrigerate for 1 hour.
  • Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
  • Butter a 9-inch springform pan.
  • Detach the sides; set aside.
  • Cut off slightly less than one half of the dough.
  • Break it into pieces, and scatter them over the springform bottom.
  • Press firmly and evenly with your fingertips to make a thin layer.
  • Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
  • Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
  • In- crease the oven temperature to 525 degrees.
  • Shape the remaining pastry into a square.
  • Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
  • With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
  • Cut the pastry crosswise into five 2-inch strips.
  • Reassemble the springform pan.
  • Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
  • Cut what you need from the last strip to fill in the last gap.
  • Refrigerate while you prepare the filling.
  • For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  • Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
  • Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
  • Beat for another 30 seconds.
  • On low speed, beat in the heavy cream.
  • Scrape the mixture into the pan and smooth the top.
  • Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
  • Cool to room temperature on a rack.
  • Cover loosely and refrigerate for at least 6 hours; overnight is best.
  • For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
  • If they are large, slice enough to make 1 cup.
  • Set aside.
  • Place the remaining berries in a medium saucepan and crush with a potato masher.
  • Add the sugar, water, salt, and cornstarch.
  • Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
  • Remove from the heat and add the butter, lemon juice, and reserved berries.
  • Cool to room temperature, then refrigerate until chilled.
  • (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
  • Rinse a knife in hot water, shake off the excess water, and slice.
  • Serve each portion with a spoonful of the strawberry sauce.
  • Refrigerate leftovers.

1/2 cup sugar
1 lemon, zest of, finely grated
4 tablespoons cold unsalted butter, cut into 4 pieces.
1 large egg yolk
1 tablespoon water
1 teaspoon pure vanilla extract
1 cup all-purpose flour
5 (8 ounce) packages neufchatel cheese, at room temperature
1 3/4 cups sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 orange, zest of, finely grated
1 lemon, zest of, finely grated
1 tablespoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
3 cups ripe strawberries, rinsed,patted dry,and stems removed
3/4 cup sugar
1/3 cup water
1 pinch salt
1 1/2 tablespoons cornstarch
2 teaspoons unsalted butter
1 teaspoon fresh lemon juice

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