NEW YORK STYLE CHOCOLATE CHEESECAKE
Provided by Food Network
Categories dessert
Time 6h40m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
- Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
- In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
- Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
- Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g
PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE
Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.
Provided by My Food and Family
Categories Recipes
Time 5h25m
Yield Makes 16 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g
PHILADELPHIA® NEW YORK CHEESECAKE
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
PHILADELPHIA NEW YORK CHEESECAKE III
Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 33.8 g, Cholesterol 148.7 mg, Fat 30.5 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 16.7 g, Sodium 407.7 mg, Sugar 14.4 g
PHILADELPHIA NEW YORK-STYLE CHEESECAKE
Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!
Provided by My Food and Family
Categories Dairy
Time 5h25m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
- Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
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.
PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE
This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
PHILADELPHIA NEW YORK CHEESECAKE
Make and share this Philadelphia New York Cheesecake recipe from Food.com.
Provided by Philadelphia Cream
Categories Cheesecake
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 325°F
- LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
- MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- BAKE 40 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
- Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
- How to Bake in Springform Pan: Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
- Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
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