SILKY NEW YORK CHEESECAKE
This is an excellent 'basic' cheesecake. We have topped it with both cherry pie filling and fudge sauce, both were very good but the cheesecake was noteworthy in its own right too.
Provided by Marg CaymanDesigns
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
- Bake at 350°F for 10 minutes.
- MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
- Blend in sour cream.
- Pour over crust.
- BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Top with cherry pie filling and garnish, if desired.
Nutrition Facts : Calories 520.6, Fat 41, SaturatedFat 22.8, Cholesterol 168.2, Sodium 396, Carbohydrate 31.3, Fiber 0.2, Sugar 25.9, Protein 8.3
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
SILKY CHEESECAKE
I have literally tried 48 cheese cake recipes until I found this one in Readers Digest about 14 yrs ago. It's so easy you won't believe it, yet it is so good.
Provided by Barbs Miller
Categories Cheesecake
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- With electric mixer, beat Cream Cheese with a splash of whipping cream to help loosen.
- Add powdered sugar& vanilla.
- Beat till well blended.
- Add heavy whipping cream and beat until smooth and thickened.
- Pour into pie shell and refrigerate until firm, 8-10 hours or overnight.
- Serve plain or with canned fruit pie filling.
Nutrition Facts : Calories 539.9, Fat 37.1, SaturatedFat 19.1, Cholesterol 93.4, Sodium 354, Carbohydrate 48.1, Fiber 0.6, Sugar 35.1, Protein 5.3
CLASSIC NEW YORK CHEESECAKE
I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!
Provided by cnpick05
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
- Filling.
- MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
- BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7
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NEW YORK CHEESECAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (128)Total Time 1 hr 50 minsServings 12
- Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
- In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
CLASSIC NEW YORK CHEESECAKE - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsCalories 659 per servingTotal Time 2 hrs 25 mins
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
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