New York Deli Style Cheesecake Recipes

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.

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.

Steps:

• Method: Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine. Preheat oven to 375 degrees and press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Leave about a 1/2-inch margin from the top of the pan. Heat oven to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

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.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter.
• Press onto bottom of springform pan.
• In bowl of an electric mixer, mix cream cheese with sugar until smooth.
• Blend in milk, 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 cheesecake in preheated oven for 1 hour.
• Turn oven off, and let cake cool in oven with the door closed for 5 to 6 hours.
• This prevents cracking.
• Chill in refrigerator until ready to serve.
• Cook time does not include leaving in oven for 5 to 6 hours or chill time.

Steps:

• To make Crust:.
• In a large mixing bowl, add the flour, sugar, grated lemon rind, vanilla extract, egg yolk and butter.
• With your fingertips, rub the ingredients together until well mixed and will hold together in a ball.
• Dust dough with a little flour, wrap in waxed paper and chill for at least 1 hour.
• Butter and flour the bottom of a 9 x 2-inch springform pan.
• Roll out a (1/4 inch thick) piece of dough to cover the bottom of the pan.
• Bake in a preheated 350°F oven until it is a light brown color (approx 10-15 min).
• Let the pan and bottom cool completely.
• Lightly butter the sides of the pan.
• Roll out and line the sides of the pan with more of the cookie dough.
• Trim excess dough from edges of pan.
• To make Filling:.
• Place cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until smooth and creamy.
• Beat in sugar a few tablespoons at a time.
• When sugar is well incorporated, beat in flour, lemon, vanilla, eggs, egg yolk, and heavy cream.
• Preheat oven to 485° to 500°F (oven should be hot to enhance color) Yes, temperature is correct.
• Pour filling into the cookie dough lined pan, bake in the center of the oven until a dark brown color has been achieved. The cake should also start to rise very slightly.
• Remove cake from oven and let cool for 30 minutes.
• Reduce oven temperature to 350°F.
• After cheesecake has cooled for 30 minutes, return the cheesecake to the oven for final baking (this procedure will set the cheesecake).
• NOTE: Cheesecake is like a pudding with only eggs being used to firm the cake. When the cake is bouncy in the center and slightly risen in the middle as well as on the sides, it's finished!
• Baking time at 350°F will vary (usually 25 to 40 minutes) depending on your oven.
• Cool cheesecake in pan for at least 2 hours before trying to remove it from the pan.
• Refrigerate the cheesecake overnight.
• For best flavor, cheesecake should be served at nearly room temperature.
• Slice cake using a hot, wet knife; wipe blade clean between slices.
• NOTE: If you overbake, the cake will crack and be too firm. If you underbake, the cake will tend to be soft in the center.