NEW YORK CHEESECAKE
This cheesecake is New York-style, fool-proof, easy, and super-delicious.
Provided by Kitchen Queen
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g
SUPER EASY NEW YORK STYLE CHEESECAKE WITH SOUR CREAM TOPPING
For my family, the quintessential cheesecake is thick, rich, and lacks the graham cracker crust!! Instead, this cake sort of makes its own crust. It's DELICIOUS!! That sweetened sour cream topping throws over the edge, adding that "little extra something!" Also, this is one of the easiest cheesecake ever, requiring no water bath, and only two bowls!!
Provided by Pawsfurthought
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Soften cream cheese, and then combine all ingredients, ending with the eggs. Pour into a springform pan (9-12 inch. depending on the height you'd like) and bake 60 minutes at 300 degrees. Remove cake and pour on topping. Return to oven until this is lightly browned, about 10-15 minutes. Remove from oven and allow to cool. Best when refrigerated overnight.
Nutrition Facts : Calories 565.4, Fat 42.7, SaturatedFat 23.6, Cholesterol 229.2, Sodium 365.8, Carbohydrate 38.1, Fiber 0.1, Sugar 35.8, Protein 9.6
NEW YORK STYLE SOUR CREAM CHEESECAKE
What self respecting New Yorker would not have a cheesecake recipe handy? Having grown up on Juniors Cheesecake I am a bit biased but this one is just as good. This is a variation of the type Alton Brown makes on his show. I have made some adjustments to the cooking time but other than that, this recipe is to his credit! Make sure all ingredients are room temperature. Enjoy!
Provided by Diamond Joe
Categories Cheesecake
Time 12h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 300 degrees and wrap a 9 inch spring form pan in aluminum foil and set aside.
- Mix together crumbs, butter sugar and cinnamon until even and press into bottom of springform pan. I use a coffee tamper but you can use a glass or any flat bottomed item.
- Bake crust for 10 minutes remove and set aside to cool.
- For the filling:.
- Reduce oven temp to 250 (It is critical to make sure your oven maintains the proper temperature for this recipe).
- Using a stand mixer with a paddle attachment, mix one of the blocks of cream cheese, 1/4 cup of the sugar and the cornstarch on medium until it starts to incorporate, 2-3 minutes, scrape down the bowl.
- Add the rest of the cream cheese and sugar, one block and then the 1/2 block at a time with about 1/2 the sugar mixture for each additon (using up the other 3/4 cup so roughly divide it in half) ,and beat on medium until it begins to mix and break down, about 3-5 minutes.
- Once those 3 ingredients are incorporated, stop mixing and scrape down sides of the bowl.
- Add in 1/2 the eggs and vanilla and mix on medium for 1-2 minutes. Stop and scrape down bowl again.
- Mix in remaining eggs and cream and mix until even and no more lumps appear, then add the sour cream and mix until combined (no lumps should appear at this point).
- Pour Batter on top of cooled crust and prepare your water bath. Place your springform pan in a larger pan like a roasting pan as long as the sides of the larger pan are as tall as the springform, you'll be fine.
- Fill the larger pan with hot water that is on the verge of boiling until it comes up about 1" the sides of the springform pan.
- Put pan in 250 degree oven for 2 hours. After this time shut off oven, open door for about 1 minute and let the cake rest in the water bath in the oven (off) for one more hour.
- Remove your cheesecake from the oven and let it sit on a draft free counter for 1 more hour, then refrigerate for 6 hours or overnight.
- Slice with a long thin knife, a carving knife will work. Start by running you knife under hot water and wiping dry and then pushing the knife from the top of the cake to the crust and pulling the knife out along the bottom. I usually cut this cake into 16 slices (very rich) Refrigerate leftovers.
Nutrition Facts : Calories 503.7, Fat 32.4, SaturatedFat 17, Cholesterol 156.2, Sodium 346.2, Carbohydrate 47, Fiber 1, Sugar 30.6, Protein 7.4
CREAMY CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING
This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator.
Provided by JackieOhNo
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
- Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
- Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
- To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
- Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
- To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
- Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
- Remove sides of springform pan just before serving.
Nutrition Facts : Calories 615.5, Fat 45.2, SaturatedFat 24.1, Cholesterol 185, Sodium 341.1, Carbohydrate 46.4, Fiber 0.8, Sugar 37.8, Protein 8.5
NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE
I love recipes that come from the back of grocery products! This one comes from the back of the Breakstone's sour cream container. Mmmmm...cheesecake topped by sour cream, dotted with juicy sweet berries. What could possibly be better?
Provided by Veggie Girl NYC
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
- Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
- Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
- Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
- Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
- To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 431.6, Fat 31, SaturatedFat 18.7, Cholesterol 136, Sodium 270.2, Carbohydrate 32.2, Fiber 0.8, Sugar 18.4, Protein 7.8
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NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE RECIPE
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- Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together cracker crumbs, butter, and 2 tablespoons sugar; press firmly onto bottom of prepared pan.
- Beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla at medium speed with an electric mixer until well blended. Add 1 cup sour cream, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour over crust.
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