NEW YORK CHEESECAKE
This New York Cheesecake is the best I've ever had! No cracking, no sinking top, no thick brown crust. A perfectly flat cheesecake that is tasty plain or with fruit!
Provided by Janelle
Time 12h40m
Number Of Ingredients 8
Steps:
- Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
- In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
- Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
- In a large mixing bowl blend cream cheese until smooth.
- Add eggs and egg yolks, one at a time and blend well after each addition,
- Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
- Add flour and blend well.
- Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
- Pour mixture into prepared cheesecake pan.
- Place cheesecake in COLD OVEN - do not preheat your oven.
- Close oven door and turn your heat on to 200*F
- Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
- When timer rings, turn off oven but leave cheesecake in oven with door closed.
- Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
- When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
- Chill in fridge for 8 - 24 hours. The longer the better.
- When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 173 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
CRACK PROOF: NEW YORK STYLE CHEESECAKE
Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture...
Provided by Jacqueline Fowler
Categories Cakes
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
- 2. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- 3. To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
- 4. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters.
- 5. Add the eggs, 1 at a time, and continue to slowly beat until combined.
- 6. Stir in the vanilla and the lemon zest.
- 7. Blend in the sour cream. The batter should be well mixed, but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.)
- 8. Pour filling into the crust-lined pan and smooth the top with a spatula.
- 9. To prepare a water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in the large roasting pan.
- 10. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- 11. Preheat oven 325.
- 12. Place cake and water bath into the preheated oven.
- 13. Decrease oven to 300 bake for 1 hour 20 min.
- 14. The cheesecake should jiggle. It will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center this will make a crack.
- 15. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
- 16. De-mold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
- 17. To prepare the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat.
- 18. Bring up to a slow boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky.
- 19. Cool to room temperature and serve on top of the cheesecake. Yield: 2-1/2 cups
CRACK PROOF CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 6h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
- To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
- For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.
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.
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.
More about "crack proof new york style cheesecake recipes"
FOOLPROOF NEW YORK CHEESECAKE | AMERICA'S TEST …
From americastestkitchen.com
CHEESECAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
NEW YORK STYLE CHEESECAKE - WITH VIDEO | BUTTERNUT …
From butternutbakeryblog.com
HOW TO PREVENT (AND FIX) A CRACKED CHEESECAKE | TASTE OF …
From tasteofhome.com
THE BEST NEW YORK CHEESECAKE EVER! | THE RECIPE CRITIC
From therecipecritic.com
THE BEST NEW YORK STYLE CHEESECAKE RECIPE - LIFE LOVE …
From lifeloveandsugar.com
THE BEST NEW YORK CHEESECAKE RECIPE! (SILKY, …
From grandbaby-cakes.com
NEW YORK STYLE CHEESECAKE - SIMPLY HOME COOKED
From simplyhomecooked.com
PERFECT NEW YORK STYLE CHEESECAKE (NO CRACKS) | CHEW OUT LOUD
From chewoutloud.com
5/5 (3)Category DessertServings 12Estimated Reading Time 4 mins
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan. Bake crust for 8 minutes.
- In bowl of stand mixer, combine softened cream cheese (the softer the better) and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
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 CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE | RECIPE CART
From getrecipecart.com
NEW YORK CHEESECAKE - AVERIE COOKS
From averiecooks.com
MARTHA STEWART’S NEW YORK-STYLE CHEESECAKE | MARTHA BAKES …
From youtube.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE - COOK IT ONCE
From cookitonce.com
1RECIPES - CRACK PROOF: NEW YORK STYLE CHEESECAKE ️... | FACEBOOK
From facebook.com
CLASSIC NEW YORK-STYLE CHEESECAKE RECIPE - COUNTRYLIVING.COM
From countryliving.com
You'll also love