PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE
Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.
Provided by My Food and Family
Categories Recipes
Time 5h25m
Yield Makes 16 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g
NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
- Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
- Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
NEW YORK-STYLE CHEESECAKE
Provided by Food Network
Categories dessert
Time 12h10m
Yield about 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F.
- Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.
- Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.
- Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.
NEW YORK STYLE CHEESECAKE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
- For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
- [disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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
Got this from the cake mix doctor and have made it lots of times with great success. I am taking it to a potluck tomorrow and just made it, so thought I'd post the recipe here. It's a very simple recipe and the cheesecake tastes sublime :)
Provided by grapefruit
Categories Cheesecake
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Lightly grease a 9x13 pan with melted butter or vegetable shortening.
- Measure out 1/2 cup of cake mix and set it aside for making the filling.
- Place remaining cake mix, melted butter and 1 egg in a large bowl and beat on low speed with an electric mixer for 2 minutes.
- Stop the machine, scrape down the sides of the bowl with a rubber spatula.
- The batter should come together in a ball - if its crumbly, just bring it all together with your hands.
- With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan. Set pan aside.
- For the filling, place the cream cheese and sweetened condensed milk in the same mixing bowl you used for making the crust, and with the same beaters (no need to clean these either).
- Blend with an electric mixer on low speed for about 30 seconds until just combined.
- Stop the machine, add in the remaining eggs, reserved cake mix, the sour cream, lemon juice and vanilla.
- Beat on medium speed for 1 minute.
- Pour the filling onto the crust and spread it out with your spatula so it reaches all sides of the pan.
- Place pan in oven.
- Bake 35 - 40 minutes - until it looks shiny and the center no longer jiggles.
- Leave the oven on and put cake aside while you prepare the topping.
- In a small bowl combine sour cream and sugar well. Spread over cheesecake and return cheesecake to oven for 7 - 10 minutes.
- Remove from oven and place on wire rack to cool for 30 minutes.
- Lightly cover with Saran Wrap and place in refrigerator to cool for at least 1 hour, preferably overnight.
- Cut into squares and serve.
- This keeps well in the refrigerator upto 1 week - covered in foil or saran wrap.
- Can also be frozen, wrapped in foil, for up to 2 months. Thaw in refrigerator overnight before serving.
Nutrition Facts : Calories 337.2, Fat 19.4, SaturatedFat 10.5, Cholesterol 87.7, Sodium 305, Carbohydrate 35.2, Fiber 0.2, Sugar 27.8, Protein 6.3
NEW YORK-STYLE CHEESECAKE
Plan ahead the cheesecake needs to be refrigerated overnight, it may also be baked sucessfully in a 13 x 9-inch baking pan.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h50m
Yield 1 10inch springform pan OR a 13
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
- For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
- Spread evenly on the bottom and to the edges of prepared pan.
- Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
- Increase oven temperature to 475 degrees.
- In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
- Add in the whipping cream, ONLY enough to blend.
- Pour the filling over crust; bake for 10 minutes at 475 degrees.
- Reduce temperature to 200 degrees, and continue baking for 1 hour.
- Turn off the oven, but leave cake in the oven for another hour.
- Remove, and cool.
- Chill in refrigerator overnight.
- Top with favorite fruit or just serve plain.
Nutrition Facts : Calories 7896.3, Fat 549.5, SaturatedFat 333.6, Cholesterol 3219.5, Sodium 4471.9, Carbohydrate 612.8, Fiber 5.7, Sugar 421.7, Protein 152.2
CLASSIC NEW YORK-STYLE CHEESECAKE
Classic NY-style cheesecake, perfect with any of your favorite toppings.
Provided by Judie Cat
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 13h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
- Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
- Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
- Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
- Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.
Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g
NEW YORK CHEESECAKE
Make and share this New York Cheesecake recipe from Food.com.
Provided by The12yroldchef
Categories Cheesecake
Time 1h
Yield 2 Cheesecakes, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- if you want chocolate cheesecake, add 1/4 cup of cocoa powder and 2 oz of melted chocolate.
- Heat oven to 375°F.
- In medium sized bowl, mix brown sugar, oats and butter with your hands or a fork, making sure there are NO lumps.
- Press mixture into greased spring form pan, on the bottom and half way up the sides.
- Using another bowl, preferably bigger than the last, mix cream chees, sour cream and sugar, untill smooth.
- Add egg and whisk with fork.
- Blend in the flour, making sure to get all the lumps out.
- Pour mixture into the crust, and cook for about 20-25 minutes, or untill lightly cracked on top.
Nutrition Facts : Calories 582.6, Fat 30.8, SaturatedFat 18.9, Cholesterol 109.2, Sodium 242.2, Carbohydrate 69.9, Fiber 1.1, Sugar 52.1, Protein 9.1
NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST
The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.
Provided by Monica in PA
Categories Cheesecake
Time 1h10m
Yield 1 large cheesecake
Number Of Ingredients 9
Steps:
- Cream together cream cheese& eggs.
- Make sure they are both at room temperature.
- if possible this will prevent lumps.
- Add in sugar and vanilla and mix.
- In separate bowl, combine crushed cookies with melted butter.
- In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
- Reserve 1/4 of the batter and set aside.
- Pour remaining batter into the pan on top of crust.
- Take reserved mixture and mix in melted choc.
- Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
- Bake at 300°F for 50 minutes.
- Let cool for 2 hours.
- Combine 6 oz of chocolate chips and sour cream and ice cooled cake.
NEW YORK STYLE CHEESECAKE
I have had this recipe since 1972 when we lived in Schenectady, NY and I was a stay at home mom....bunch of gals used to get together 1-2X a month and just talk! One hostess served this cheesecake, and I have never used another recipe for cheesecake since! LUV it! Sadly, it is one of those "dishes" that after sitting in frig. 3-5 days is even better, so that last slice is really good! : ) But you could easily prepare this 3-4 days in advance. This cake has no crust. I like my cheesecake "au naturel", but you could make a topping (or use canned pie filling) of your choice. I put the ricotta cheese in food processor to make sure it's smooth...but you can use a potato masher. I also refuse, when making a yummy recipe, to use low fat or non-fat products.
Provided by Sweets Rule in Ft.
Categories Cheesecake
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cream the cheeses together in bowl with a mixer til well blended.
- While beating, gradually add the sugar and then the eggs. Beat well.
- Mix corn starch and flour together and gradually add to mixture while beating.
- Add vanilla and melted butter. Beat til smooth and creamy.
- Finally, fold in sour cream.
- Pour batter in a 9" spring form pan at least 3" deep.
- Bake in 325 - 350 degree oven for 1 1/2 hours or till 1" golden ring forms around the top edge.
- Turn off oven and allow cake to stand in oven to set for 1 1/2 hours.
- Cool completely outside of oven then remove spring form pan.
- Store in refrigerator.
Nutrition Facts : Calories 729.3, Fat 53.2, SaturatedFat 32.7, Cholesterol 252.9, Sodium 363.3, Carbohydrate 48.7, Fiber 0.1, Sugar 38.2, Protein 16.1
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