Silky New York Cheesecake Recipes

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:

• With electric mixer, beat Cream Cheese with a splash of whipping cream to help loosen.
• Add powdered sugar& vanilla.
• Beat till well blended.
• Add heavy whipping cream and beat until smooth and thickened.
• Pour into pie shell and refrigerate until firm, 8-10 hours or overnight.
• Serve plain or with canned fruit pie filling.

Steps:

• MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
• Bake at 350°F for 10 minutes.
• MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
• Blend in sour cream.
• Pour over crust.
• BAKE 1 hour and 5 minutes to 1 hour and 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 cherry pie filling and garnish, if desired.

Steps:

• Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
• 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 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
• Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.

Steps:

• set oven 450 degree for 8 minutes then lower 200 degrees for 1 hour.
• Set to cool for 1 hour.
• then refrigerate over night.