LUCINDA'S NEW YORK-STYLE CHEESECAKE
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack in lower third of oven.
- Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
- In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
- In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
- Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
- Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
- To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
THE BEST AND LAST NEW YORK CHEESECAKE RECIPE YOU WILL EVER TRY
People have a weakness for this New York Cheesecake, I tell ya! Its very rich...Normally I would divide the cake into 20 portions....But if you can take all the richness, 16 portions will be great.
Provided by tunasushi
Categories Cheesecake
Time 2h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- For The base:.
- If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
- Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
- Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
- For the batter:.
- Make sure everything is at room temperature.
- Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
- Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
- Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
- Remove the cake and let it cool thoroughly. Refrigerate overnight.
- The next day, release the sides of the springform and ENJOY YOUR CAKE.
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
ERIC'S BEST NEW YORK STYLE CHEESECAKE
This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.
Provided by EDO570
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
- In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
- Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
- Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 26.5 g, Cholesterol 182.7 mg, Fat 40.1 g, Protein 7.3 g, SaturatedFat 24.7 g, Sodium 204.2 mg, Sugar 23 g
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.
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
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- 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.
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