No Fail Perfect New York Cheesecake Recipes

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.

Steps:

• 1. SPONGE CAKE CRUST
• 2. Preheat oven to 350* F and generously butter the bottom and sides of a 9-inch spring-form pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• 3. In a small bowl, sift the flour, baking powder, and salt together.
• 4. Beat the egg yolks in a large bowl with an electric mixer on high for 3-minutes. With the mixer running, slowly add 2-tablespoons of the sugar and beat until thick light yellow ribbons form, about 5-minutes more. Beat in the extracts.
• 5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
• 6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking.
• 7. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10-12 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown.
• 8. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.
• 9. CHEESECAKE DIRECTIONS:
• 10. Put one package of the cream cheese, 1/3 cup of the sugar, and the corn-starch in a large bowl and beat with an electric mixer on low until creamy, about 3-minutes, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
• 11. Increase the mixer speed to medium and beat in the remaining 1-1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter over the crust.
• 12. Wrap the bottom of your springform pan with aluminum foil to prevent any leakage. Place the cake in a large shallow pan containing hot water that comes about 1-inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
• 13. 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.
• 14. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
• 15. To serve, release and remove the sides of the springform, leaving the cake on the bottom pan. Place the cake on a plate and refrigerate until ready to serve.
• 16. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

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:

• 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.

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

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:

• 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.

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.