Gf New York Style Cheesecake With Nut Crust Recipes

Steps:

• Crust:.
• Preheat oven to 350 degrees F.
• Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed.
• Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F.
• Melt an additional 1 TB butter, set aside.
• Cheesecake filling:.
• In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula.
• Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute.
• Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions.
• Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F.
• Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking.
• Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days.
• To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche.

Steps:

• Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
• Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
• Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
• With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
• Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
• Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

Steps:

• For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
• For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
• Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
• Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
• Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
• Remove spring-form before serving and decorate cake with coarsely grated rind.

Steps:

• For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool. For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes. For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.