NEW YORK CHEESECAKE
This cheesecake is New York-style, fool-proof, easy, and super-delicious.
Provided by Kitchen Queen
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
- In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
- Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
- Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
- Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g
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
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
NEW YORK-STYLE CHEESECAKE
This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 4h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g
LUCINDA'S NEW YORK-STYLE CHEESECAKE
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack in lower third of oven.
- Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
- In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
- In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
- Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
- Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
- To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
NEW YORK CHEESECAKE
Provided by Food Network
Categories dessert
Time 13h50m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F
- Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
- Filling:
- In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
- Topping:
- Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
- Serve with Cherry Confit.
- In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
- Yield: 6 servings
- Cooking time: 1 hour 20 minutes
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.
NEW YORK CHEESECAKE
What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!
Provided by Bev I Am
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 630.6, Fat 46.6, SaturatedFat 25.8, Cholesterol 238.7, Sodium 471.9, Carbohydrate 45.2, Fiber 0.4, Sugar 36.7, Protein 9.9
NEW YORK CHEESECAKE III
A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.
Provided by Sandy
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
- To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
- Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
- Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
- Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 38.3 g, Cholesterol 193.7 mg, Fat 34.4 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 20.9 g, Sodium 279.8 mg, Sugar 26.4 g
CHANTAL'S NEW YORK CHEESECAKE
This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!
Provided by Taliesen
Categories Desserts Cakes Holiday Cake Recipes
Time 7h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 44.2 g, Cholesterol 158.9 mg, Fat 35.7 g, Fiber 0.6 g, Protein 10.3 g, SaturatedFat 21.1 g, Sodium 380.4 mg, Sugar 31.6 g
NEW YORK CHEESECAKE
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
- Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
- Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Nutrition Facts : Calories 549 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
More about "new york cheesecake recipes"
CLASSIC NEW YORK CHEESECAKE - ONCE UPON A …
From onceuponachef.com
Category DessertsCalories 659 per servingTotal Time 2 hrs 25 mins
PERFECT CHEESECAKE RECIPE (NEW YORK STYLE)
From simplyrecipes.com
THE BEST NEW YORK CHEESECAKE EVER! | THE …
From therecipecritic.com
BEST NEW YORK STYLE CHEESECAKE - LIFE LOVE …
From lifeloveandsugar.com
BEST NEW YORK CHEESECAKE, CREAMIEST CHEESECAKE | BAKER BETTIE
From bakerbettie.com
HOW TO MAKE A CLASSIC NEW YORK CHEESECAKE AT HOME
From tasteofhome.com
RICOTTA CHEESECAKE RECIPE ON FOOD52
From food52.com
NO BAKE STRAWBERRY CHEESECAKE - IT IS A KEEPER
From itisakeeper.com
TOP 48 NEW YORK PUMPKIN CHEESECAKE RECIPE RECIPES
From rambusha.tibet.org
NEW YORK CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
NEW YORK CHEESECAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
NEW YORK TIMES IS SLAMMED FOR RECIPE ADDING TOMATOES TO …
From dailymail.co.uk
15 CHOCOLATE BAKED CHEESECAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
#time-to-make #course #preparation #for-large-groups #desserts #cheesecake #number-of-servings #4-hours-or-less
You'll also love