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.
NEW YORK-STYLE CHEESECAKE
This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 4h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
- Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
- Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Pour milk into cream cheese mixture and whisk until just combined.
- Whisk in eggs, one at a time, stirring well after each addition.
- Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
- Pour mixture into prepared springform pan.
- Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g
NEW YORK CHEESECAKE SUPREME
This is creamy, melt in your mouth, luscious cheesecake. The absolute best cheesecake.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Crust: Combine graham cracker crumbs, sugar and melted butter and press on bottom and sides of a 9 inch springform pan.
- 2. Cake: Beat cream cheese, sugar, flour, lemon peel, orange peel, and vanilla on low speed of electric mixer.
- 3. Gradually add eggs and yolks, one at a time.
- 4. Blend in whipping cream with a spoon.
- 5. Spread evenly into springform pan.
- 6. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees. Bake 55 minutes longer. Cool. Refrigerate overnight.
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). 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). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
" REAL NEW YORK STYLE" CHEESECAKE SUPREME
This is so good! For anyone that is a cheesecake lover, you know that a good cheesecake is the best dessert going, and this is a goodie!
Provided by Chef mariajane
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE CRUST:.
- Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
- Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
- Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
- MAKE FILLING:.
- Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
- Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
- Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
- Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.
Nutrition Facts : Calories 625.9, Fat 45.2, SaturatedFat 27.7, Cholesterol 248.8, Sodium 410, Carbohydrate 45.7, Fiber 0.4, Sugar 33.7, Protein 11.3
CHEESECAKE SUPREME
This is the best cheese cake ever, a true New York cheese cake!
Provided by Muffy Nasner
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 49.4 g, Cholesterol 231.3 mg, Fat 42.1 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 25.1 g, Sodium 399.4 mg, Sugar 41.1 g
NORTHWEST CHEESECAKE SUPREME
This is an adopted recipe. I have not yet tried it, but the reviews below seem to vouch for its dependability. If you have specific suggestions, please let me know!
Provided by spatchcock
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
- Bake at 325 degrees F., 10 minutes.
- Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Bake at 450 degrees F., 10 minutes.
- Reduce temperature to 250 degrees F.; continue baking for 1 hour.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top with pie filling just before serving.
- VARIATION:.
- Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
NEW YORK CHEESECAKE
If you love cheesecake (and who doesn't?), this is a recipe to try. Creamy and sweet, it's the gold standard for all cheesecakes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
- Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
- Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 35 g, Cholesterol 215 mg, Fat 6, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 g
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