CLASSIC NEW YORK STYLE CHERRY CHEESECAKE RECIPE - (3.8/5)
Provided by fortheloveofitaliancooking
Number Of Ingredients 12
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake. FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't over mix the batter). Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes. After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favorite topping before serving. MAKES 12-16 SLICES (depending on how thick you slice them)
CLASSIC NEW YORK-STYLE CHEESECAKE
Classic NY-style cheesecake, perfect with any of your favorite toppings.
Provided by Judie Cat
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 13h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
- Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
- Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
- Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
- Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.
Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE
Make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath. The hardest part is waiting for it to set overnight in the oven, and then in the fridge, before diving into this self-indulgent dessert.
Provided by loveofitaliancooking
Categories European
Time 1h10m
Yield 16 , 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
- FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
- Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
- After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
- MAKES 12-16 SLICES (depending on how thick you slice them).
Nutrition Facts : Calories 508.7, Fat 36.7, SaturatedFat 20.5, Cholesterol 173.3, Sodium 340.4, Carbohydrate 38, Fiber 0.5, Sugar 18.4, Protein 7.8
CLASSIC NEW YORK-STYLE CHEESECAKE
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h35m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
- In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
- Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
- Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
- Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
- Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.
CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
PHILADELPHIA® NEW YORK CHEESECAKE
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
More about "classic new york style cherry cheesecake recipes"
CHERRY CHEESECAKE RECIPE - A NEW YORK CLASSIC - LADY …
From ladyandtheblog.com
4.5/5 (24)Total Time 50 minsEstimated Reading Time 6 mins
- In a bowl, combine graham crackers and butter and mix well. Pour into the bottom of a 7″ springform pan and use the back of the spoon to gently press the crust evenly into the bottom. Place in the refrigerator.
- In a mixing bowl, add cream cheese and sugar and beat well. Add eggs, one at a time, beating well after each addition. Fold in vanilla.
CHERRY CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
Ratings 206Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE RECIPE
From cookeatshare.com
CLASSIC NEW YORK CHEESECAKE RECIPE | CHEF DENNIS
From askchefdennis.com
PERFECT CHEESECAKE RECIPE (NEW YORK STYLE) - SIMPLY …
From simplyrecipes.com
NEW YORK STYLE CHEESECAKE RECIPE • BREAD BOOZE BACON
From breadboozebacon.com
CLASSIC NEW YORK CHEESECAKE - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsUploaded May 21, 2022Total Time 2 hrs 25 minsPublished Feb 8, 2022
CLASSIC NEW YORK-STYLE CHEESECAKE RECIPE - COUNTRYLIVING.COM
From countryliving.com
AIR FRYER CHEESECAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CLASSIC NEW YORK CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
NEW YORK CHEESECAKE WITH SOUR CHERRY TOPPING - FOOD52
From food52.com
NEW YORK CHEESECAKE - AVERIE COOKS
From averiecooks.com
PERFECT CHEESECAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
NEW YORK CHEESECAKE RECIPE - EASY DESSERT RECIPES
From easydessertrecipes.com
EUROPEAN - CLASSIC NEW YORK STYLE CHERRY CHEESECAKE RECIPE
From findcookingtips.com
MARTHA STEWART’S NEW YORK-STYLE CHEESECAKE | MARTHA BAKES …
From youtube.com
CHERRY CHEESECAKE RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
You'll also love