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
This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 4h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
- Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
- Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Pour milk into cream cheese mixture and whisk until just combined.
- Whisk in eggs, one at a time, stirring well after each addition.
- Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
- Pour mixture into prepared springform pan.
- Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g
NEW YORK DELI-STYLE MAC & CHEESE
I saw this recipe on Rachael Ray's television show this week and I wanted to post it here for safe-keeping and to try later.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler to high or oven to 400°F.
- Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
- Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions.
- While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
- When the butter melts, add flour and cook about a minute.
- Whisk in stock, milk and spicy mustard, and bring up to a bubble.
- Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted.
- Fold in the pastrami and season with salt and pepper to taste.
- When the pasta is done, drain it well and combine with sauce.
- Pour into baking dish and top with reserved cheese and crumbled rye toast.
- Dot the top of the casserole with a butter and place in oven until cheese is brown and bubbling.
NEW YORK DELI STYLE CHEESECAKE
Make and share this New York Deli Style Cheesecake recipe from Food.com.
Provided by Juenessa
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter.
- Press onto bottom of springform pan.
- In bowl of an electric mixer, mix cream cheese with sugar until smooth.
- Blend in milk, then mix in the eggs one at a time, mixing just enough to incorporate.
- Mix in sour cream, vanilla and flour until smooth.
- Pour filling into prepared crust.
- Bake cheesecake in preheated oven for 1 hour.
- Turn oven off, and let cake cool in oven with the door closed for 5 to 6 hours.
- This prevents cracking.
- Chill in refrigerator until ready to serve.
- Cook time does not include leaving in oven for 5 to 6 hours or chill time.
Nutrition Facts : Calories 591.5, Fat 41.6, SaturatedFat 22.8, Cholesterol 195, Sodium 418.3, Carbohydrate 46, Fiber 0.4, Sugar 37.2, Protein 10.1
NEW YORK MACARONI AND CHEESE
Steps:
- For the sauce recipe:
- Use a 5 quart pan. Add cream, flour and then whisk until it is blended. Add your 1/4 tsp. salt and pepper. Add butter that may be grated. Keep the burner on medium at all times. When the butter is melted, add cheddar cheese (must be grated). Add the Kraft Grated Parmesan Cheese. Stir sauce often until all ingredients are melted. Place burner on low and cover the sauce pan, this will thicken up some.
- Boil water for the macaroni in a 5 qt or larger pan because the casserole noodles are larger than the regular noodles. Add to the boiling water: olive oil, 1 tsp. salt and lemon (Very Important). Boil and stir noodles for 10 minutes (do not overcook). When noodles are done, drain them. (Do NOT strain or rinse the noodles). Place noodles in a buttered greased casserole dish and combine the cheese sauce. Stir the sauce with the noodles until most all noodles are filled with sauce.
- Place the Kraft Stove Top Stuffing on a piece of wax paper and press with a rolling pin. Top the New York Macaroni and Cheese. Let the casserole sit for 10 minutes before placing in oven.
- Bake at 350 degrees F for 40 minutes. Take a butter knife and place it in the center of the casserole. Any drippings of cheese, bake an additional 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY PLEASY MAC N CHEESY - US NAVY STYLE
I deployed with the U.S. Navy on the USS Enterprise, and it was there I had the best mac and cheese of my life. I've spent a number of years trying new recipes to produce the mild, thick and creamy version we were served. After numerous attempts and fails I came up with this. It's so simple and just like we got weekly while we were haze grey and underway.
Provided by Muffin Mom N Garlic Girl
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
- Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 43.2 g, Cholesterol 58.3 mg, Fat 22.4 g, Fiber 1.8 g, Protein 18 g, SaturatedFat 13.7 g, Sodium 1142.8 mg, Sugar 5.7 g
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