Cheesecake New York Americas Test Kitchen Recipe 45

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THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

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

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

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.

CHEESECAKE-NEW YORK-AMERICA'S TEST KITCHEN RECIPE - (4/5)



Cheesecake-New York-America's Test Kitchen Recipe - (4/5) image

Provided by wing118677

Number Of Ingredients 13

Crust:
8 whole graham crackers, broken into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, melted and cooled. Plus 1 extra tablespoon butter for brushing on pan
3 tablespoons sugar
Filling:
2 1/2 pounds cream cheese, cut into chunks and softened
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs

Steps:

  • For the crust: Adjust an oven rack to the middle position and heat the oven to 325°. Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes. For the filling: Meanwhile, increase the oven temperature to 500°. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, 1-3 minutes. Scrape down the bowl and beaters as necessary. Beat in half the sugar and salt until incorporated, 1-3 minutes. Beat in the remaining sugar until incorporated, 1-3 minutes. Beat in the sour cream, lemon juice and vanilla until incorporated, 1-3 minutes. Beat in the egg yolks and eggs, two at a time until combined, 1-3 minutes. Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with 1 tablespoon of melted butter. Set the pan on a rimmed baking sheet. Carefully pour the filling into the pan. Bake the cheesecake for 10 minutes. Without opening the door, reduce the oven temperature to 200° and continue to bake the cheesecake until the center of the cake registers 150° (about 1 1/2 hours). Transfer the cake to a wire rack and run a knife around the edge of the cake. Let the cheesecake stand until just barely warm, 2 1/2 - 3 hours. Chill until ready to eat. Serve as is or with Strawberry Topping.

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10

12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the 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.
  • To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 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 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 over mix.
  • Pour cream cheese filling into the 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 the door slightly ajar, about 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.

FESTIVE NEW YORK-STYLE CHEESECAKE



Festive New York-Style Cheesecake image

My mother-in-law received this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It's our favorite holiday dessert. -Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups crushed chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1 teaspoon lemon juice
TOPPING:
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Assorted candies and chocolate syrup

Steps:

  • In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. , Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies and drizzle with chocolate syrup. Refrigerate leftovers.

Nutrition Facts : Calories 458 calories, Fat 34g fat (20g saturated fat), Cholesterol 130mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

Field editor Gloria Warczak of Cedarburg, Wisconsin says, "My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert." -Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups crushed chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
1/2 cup evaporated milk
1 teaspoon lemon juice
2 large eggs, lightly beaten
TOPPING:
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Cherry pie filling

Steps:

  • In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Combine milk and lemon juice; add to cream cheese mixture just until blended. Add eggs; beat on low speed just until combined. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. , Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with cherry pie filling. Refrigerate leftovers.

Nutrition Facts :

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