New York Style Sour Cream Cheesecake Recipes

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.

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.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

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 your oven to 300 degrees and wrap a 9 inch spring form pan in aluminum foil and set aside.
• Mix together crumbs, butter sugar and cinnamon until even and press into bottom of springform pan. I use a coffee tamper but you can use a glass or any flat bottomed item.
• Bake crust for 10 minutes remove and set aside to cool.
• For the filling:.
• Reduce oven temp to 250 (It is critical to make sure your oven maintains the proper temperature for this recipe).
• Using a stand mixer with a paddle attachment, mix one of the blocks of cream cheese, 1/4 cup of the sugar and the cornstarch on medium until it starts to incorporate, 2-3 minutes, scrape down the bowl.
• Add the rest of the cream cheese and sugar, one block and then the 1/2 block at a time with about 1/2 the sugar mixture for each additon (using up the other 3/4 cup so roughly divide it in half) ,and beat on medium until it begins to mix and break down, about 3-5 minutes.
• Once those 3 ingredients are incorporated, stop mixing and scrape down sides of the bowl.
• Add in 1/2 the eggs and vanilla and mix on medium for 1-2 minutes. Stop and scrape down bowl again.
• Mix in remaining eggs and cream and mix until even and no more lumps appear, then add the sour cream and mix until combined (no lumps should appear at this point).
• Pour Batter on top of cooled crust and prepare your water bath. Place your springform pan in a larger pan like a roasting pan as long as the sides of the larger pan are as tall as the springform, you'll be fine.
• Fill the larger pan with hot water that is on the verge of boiling until it comes up about 1" the sides of the springform pan.
• Put pan in 250 degree oven for 2 hours. After this time shut off oven, open door for about 1 minute and let the cake rest in the water bath in the oven (off) for one more hour.
• Remove your cheesecake from the oven and let it sit on a draft free counter for 1 more hour, then refrigerate for 6 hours or overnight.
• Slice with a long thin knife, a carving knife will work. Start by running you knife under hot water and wiping dry and then pushing the knife from the top of the cake to the crust and pulling the knife out along the bottom. I usually cut this cake into 16 slices (very rich) Refrigerate leftovers.

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.

Steps:

• Preheat oven to 325°F.
• Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
• Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
• Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
• Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
• Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
• To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
• Store leftover cheesecake in refrigerator.