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.
EASY MOCK CHEESECAKE
Make and share this Easy Mock Cheesecake recipe from Food.com.
Provided by racrgal
Categories Cheesecake
Time 1h15m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cheese until light and fluffy.
- Add condensed milk, blend well.
- Stir in lemon juice and vanilla.
- Pour into crust and chill until firm.
- Top with canned pie filling or the fresh fruit of your choice.
Nutrition Facts : Calories 341.6, Fat 19.8, SaturatedFat 9.3, Cholesterol 40.8, Sodium 290.9, Carbohydrate 36.6, Fiber 0.5, Sugar 27.2, Protein 5.7
MOCK CHEESE CAKE PIE
What could be simpler? Instant pudding mixed with cherry pie filling and yogurt! Excellent served with whipped topping.
Provided by B. H. Snellings
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl combine yogurt and instant vanilla pudding. Mix well. Stir in cherry pie filling. Pour filling into pie crust and chill for 30 to 60 minutes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 51 g, Cholesterol 1.8 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 357.9 mg, Sugar 26.1 g
MOCK CHEESECAKE
This was found in my mom's recipe box and I thought it strange enough to post! I haven't made this recipe yet, but maybe you'd want to see if it really resembles cheesecake! (Note: Cooking time does not include the overnight chilling time.)
Provided by Mareesme
Categories Cheesecake
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease and flour springform pan or spray with Pam. Preheat oven to 325dg.
- Combine grahamcracker crumbs, melted butter and sugar. Press into bottom and up sides of springform pan. Bake for 5 minutes, then remove to cool.
- Blend together applesauce, condensed milk slightly beaten eggs and lemon juice.
- Pour mixture over prepared crust and bake at 325 for 30 minutes.
- refrigerate overnight before removingfrom pan and serving.
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4.9/5 (22)Total Time 15 minsCategory CheesecakeCalories 511 per serving
- In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
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- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S …
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4.9/5 (83)Category Dessert
- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
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