Perfect New York 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 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.

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:

• 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:

• mix crust ingredients and press into a 9 or 10 in springform pan.
• grease sides of pan with melted butter- this is important!
• preheat oven to 325 with a baking dish of water on the bottom rack (move to lowest position) and move upper rack to second highest position.
• beat cream cheese, adding sugar at medium low speed. scrape sides as needed (if you have a mixer with paddle attachment, use it!) until smooth.
• on low speed add milk until combined.
• add eggs one at a time until combined.
• add lemon, vanilla and sour cream.
• sift in flour and cornstarch, mix just until combined (still on low).
• pour into crust.
• bake on higher rack- DON'T open oven before one hour ever!
• check on it at 1 hour 5 minutes, if it's set outside but jiggles, not liquid, but definitely shakes) inside, it's done. it usually will need 1 hour 15 minutes at least. the edges should be just turning golden.
• TURN OFF oven leave door closed, no more peeking for at least one hour, preferably 3.
• refrigerate overnight for best taste.

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:

• 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.