Classic New York Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Rich and creamy, a slice of classic New York-style cheesecake is exactly what your dessert plate needs. This cheesecake recipe is a tried-and-true classic you'll make on repeat.

Provided by BHG Test Kitchen

Time 6h50m

Number Of Ingredients 11

4 8 ounce packages cream cheese
3 eggs
2.25 cup finely crushed graham crackers
1 tablespoon sugar
0.5 teaspoon ground cinnamon (optional)
0.667 cup butter, melted
1.25 cup sugar
0.25 cup all-purpose flour
4 teaspoon vanilla
2 8 ounce cartons sour cream
0.25 cup sugar

Steps:

  • Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.
  • Preheat oven to 350°F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the eggs. Add the eggs and 3 teaspoons of the vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.
  • Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
  • Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.

Nutrition Facts : Calories 466 kcal, Carbohydrate 34 g, Cholesterol 132 mg, Protein 6 g, SaturatedFat 20 g, Sodium 342 mg, Sugar 26 g, Fat 35 g, TransFat 0 g, UnsaturatedFat 11 g

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
  • In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
  • Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  • Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
  • Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
  • Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

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

19 honey graham crackers, crushed
¼ cup white sugar
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
1 ½ cups white sugar
4 jumbo eggs, at room temperature
1 cup sour cream
¼ cup heavy whipping cream
1 tablespoon pure vanilla extract
⅛ cup all-purpose flour, sifted

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

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.

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories     Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

  • 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.
  • Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  • 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.
  • Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  • Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
  • Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

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

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

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

CLASSIC CHEESECAKE



Classic Cheesecake image

If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.

Provided by Alison Roman

Categories     cakes, custards and puddings, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

18 whole graham crackers (about 10 ounces/284 grams)
1/4 cup/55 grams light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup/170 grams (1½ sticks) unsalted butter, melted
2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature
½ cup/113 grams sour cream
1 cup/201 grams granulated sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 large eggs plus 1 large egg yolk
¼ cup/32 grams all-purpose flour

Steps:

  • Heat oven to 325 degrees.
  • In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
  • Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
  • Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
  • Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
  • Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
  • Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
  • Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram

CLASSIC CHEESECAKE



Classic Cheesecake image

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
  • Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

Make and share this Classic New York Cheesecake recipe from Food.com.

Provided by out of here

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
1/4 cup sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese

Steps:

  • Mix well the crust ingredients, and spread in bottom of a spring form pan. With a mixer, mix the eggs, sour cream and vanilla.
  • Blend 1 minute.
  • Add the cream cheese, sugar, and butter. Mix well.
  • Pour in pan on top of crust. Bake at 325°F for 45 minutes to 1 hour.
  • Immediately turn off the oven and broil the top until golden brown-Watch carefully as it burns easily.
  • I like to top mine with cherry or blueberry topping, such as Comstock's.

Nutrition Facts : Calories 381.1, Fat 31.6, SaturatedFat 17.7, Cholesterol 142, Sodium 295.8, Carbohydrate 19.5, Fiber 0.2, Sugar 15.4, Protein 6

More about "classic new york cheesecake recipes"

CREAMIEST, MOST AMAZING NEW YORK CHEESECAKE
creamiest-most-amazing-new-york-cheesecake image
2018-10-20 4 large eggs plus 1 egg yolk , at room temperature 1/2 cup (120 ml) heavy cream 1 and 1/2 teaspoons pure vanilla extract Grated lemon zest from 1 small lemon (1 teaspoon) Instructions Preheat oven to 350°F/180°C. Wrap the …
From prettysimplesweet.com


CLASSIC NEW YORK CHEESECAKE RECIPE | CHEF DENNIS
classic-new-york-cheesecake-recipe-chef-dennis image
2020-03-08 Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F. Let the cheesecake continue to bake until the top of the cheesecake …
From askchefdennis.com


CLASSIC NEW YORK STYLE CHEESECAKE - WINDY CITY BAKER
classic-new-york-style-cheesecake-windy-city-baker image
2019-05-03 Classic New York Style Cheesecake Ingredients Graham Cracker Crust 3 Tbsp (43g) unsalted butter, melted ¾ cup (85g) graham cracker crumbs 2 Tbsp (30g) granulated sugar Cheesecake Filling 8 oz package of Philadelphia …
From windycitybaker.com


HOW TO MAKE A CLASSIC NEW YORK CHEESECAKE AT HOME
how-to-make-a-classic-new-york-cheesecake-at-home image
2020-01-10 1-3/4 cups sugar 1/2 cup heavy whipping cream 3 tablespoons all-purpose flour 2 teaspoons vanilla extract 2 teaspoons lemon juice 1-1/2 teaspoons grated lemon zest 5 large eggs, lightly beaten 2 large egg yolks …
From tasteofhome.com


NEW YORK CHEESECAKE RECIPES | ALLRECIPES
new-york-cheesecake-recipes-allrecipes image
PHILADELPHIA® New York Cheesecake. 70. This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd. Ancient Roman Cheesecake (Savillum) 19. Keto NY Cheesecake. 16. This is an …
From allrecipes.com


THE ORIGINAL NEW YORK CHEESECAKE RECIPE FROM JUNIOR'S
the-original-new-york-cheesecake-recipe-from-juniors image
2021-08-18 Heat the oven to 350 F. Generously butter the bottom and side of a 9-inch springform pan, preferably nonstick. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side. In a small bowl, …
From thespruceeats.com


NEW YORK CHEESECAKE RECIPE - BROWN EYED BAKER
new-york-cheesecake-recipe-brown-eyed-baker image
2021-11-03 Instructions. Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle positions. Lightly grease the bottom and sides of a 9-inch springform pan. Make the Crust: In a medium bowl, stir together the …
From browneyedbaker.com


PERFECT CHEESECAKE RECIPE (NEW YORK STYLE) - SIMPLY …
perfect-cheesecake-recipe-new-york-style-simply image
2022-01-09 Beat cream cheese, then add sugar and beat: Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and …
From simplyrecipes.com


NEW YORK BAKED CHEESECAKE RECIPE - BBC FOOD
new-york-baked-cheesecake-recipe-bbc-food image
Method. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the ...
From bbc.co.uk


CLASSIC NEW YORK CHEESECAKE RECIPE - THE MOMMY …
classic-new-york-cheesecake-recipe-the-mommy image
2020-07-24 How To Make Classic New York Cheesecake Graham Cracker Crust Begin by crushing the graham crackers or cookies using a food processor. In a bowl, mix together the crumbs, sugar and melted butter. Press the …
From mommymouseclubhouse.com


CLASSIC NEW YORK CHEESECAKE | FOODTASIA
2017-06-30 The quintessential Classic New York cheesecake ranks among Gotham’s most iconic foods. The proper New York cheesecake has a simple and unchanging list of ingredients: cream cheese, eggs, sugar, vanilla, and cream. The result is rich yet light, and the perfect balance of tart and sweet. This Classic New York Cheesecake uses a full 2 1/2 pounds ...
From foodtasia.com


CLASSIC NEW YORK-STYLE CHEESECAKE RECIPE - TASTINGTABLE.COM
2022-01-19 Directions. Preheat the oven to 350 F. Liberally grease a 10-inch springform pan. In a mixing bowl, combine the graham cracker crumbs, butter, 2 teaspoons sugar, and salt. Press into an even layer ...
From tastingtable.com


THE FLAVOR BENDER
Prep an 8 inch or 9 inch cheesecake pan. You can use either a springform pan or a loose bottom pan. Most cheesecake pans are about 3 inches in height. Wrap the bottom of the baking pan in a layer of foil. To do this, place the foil on a clean and flat surface, and place the cake pan bottom on it upside down.
From theflavorbender.com


NO BAKE CHEESECAKE (WITH COOL WHIP) - SUGAR AND SOUL
2022-06-29 No bake cheesecake recipes like this one, ... I would rather make and eat this one over a traditional New York Style Cheesecake because it’s THAT good! Texture: Using full-fat ingredients such as sour cream, cool chip, and cream cheese ensures that this cheesecake turns out deliciously thick and creamy! Once chilled, the cheesecake takes on that classic “crumb” …
From sugarandsoul.co


CLASSIC NEW YORK-STYLE CHEESECAKE - COOKIST.COM
Add the sour cream and vanilla in one addition and mix until just combined. 4. 5. 6. Add the Flour and Salt to the mix and stir briefly to incorporate. Set the cream cheese batter aside. In a separate bowl, combine the graham cracker crumbs, sugar and …
From cookist.com


CHEESECAKE RECIPES | ALLRECIPES
Find easy and decadent cheesecake recipes: from creamy, smooth chocolate to classic New York-style to light and fresh strawberry, Allrecipes has all your favorites in one place.
From rainbow.freemath.ch


CLASSIC CHEESECAKE NEW YORK | RECIPE | KITCHEN STORIES
75 g unsalted butter. 135 g whole-wheat flour. 50 g sugar powder. 1 egg yolk. 1 pinch salt. Reheat the oven to 180°C/350°F. Combine butter, sugar powder and yolk. Add salt and sifted flour. Using your hands make the dough, make a ball and put it in the fridge for 1 hour.
From kitchenstories.com


NEW YORK CHEESECAKE RECIPE SIMPLE, CLASSIC AND ORIGINAL
2022-03-12 pour the crushed biscuits into the tin, press until smooth and solid then bake for 10 minutes, then cool. In a large bowl, mix cream cheese, salt and sugar, beat until well blended and resembles dense foam. add heavy cream and beat again until mixed. Add sour cream, flour, salt and vanilla and mix until smooth.
From dapurkintamani.com


CLASSIC CHEESECAKE RECIPE - SALLY'S BAKING ADDICTION
2018-05-02 Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each …
From sallysbakingaddiction.com


THIS MONTH'S RECIPES - ANNA OLSON
Classic New York Cheesecake 1 cup 120 g graham cracker crumbs 2 Tbsp 25 g granulated sugar ¼ cup 60 g unsalted butter, melted, plus extra for greasing the pan. 4 250 g pkg cream cheese, at room temperature 1 ¼ cups + 2 Tbsp 250g + 25 g granulated sugar 3 Tbsp 22 g cornstarch 2 tsp 10 mL vanilla extract 2 tsp 10 mL finely grated lemon zest
From annaolson.ca


CLASSIC NEW YORK CHEESECAKE - VENTRAY RECIPES
Directions. Break graham crackers until fine crumbs forms. blend in sugar and salt. Add melted butter, evenly mix, then press crumb mixture into bottom of springform pan, press hard. Wrap pan with aluminum foil paper, and bake. Add cream cheese to Ventray stand mixer bowl, beat on low speed until fluffy. Gradually add in sifted flour and sugar ...
From recipes.ventray.com


CLASSIC NEW YORK CHEESECAKE - AHEAD OF THYME
2020-03-23 Bake crust for 10 minutes. Allow crust to cool for approximately one hour before filling. Make the cheesecake filling: In a large bowl, use a mixer to mix cream cheese, yogurt, sugar and vanilla extract together until well blended. …
From aheadofthyme.com


CLASSIC NEW YORK CHEESECAKE | BAKE WITH ANNA OLSON
Directions for recipe: Classic New York Cheesecake Assembly - Preheat the oven to 350 F. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
From bakewithannaolson.com


CLASSIC NEW YORK CHEESECAKE - SWEET PEA'S KITCHEN
Step 10. Cook on manual on high for 30 minutes. Allow the Instant Pot to release naturally. Step 11. Open the lid careful not to get water on the cheesecake. Step 12. Let cool on a rack and then chill in the fridge for at least four hours. Step 13. Top with the cherry pie filling before serving.
From sweetpeaskitchen.com


CLASSIC NEW YORK STYLE CHEESECAKE - STARTS AT 60
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 …
From startsat60.com


CLASSIC NEW YORK CHEESECAKE RECIPE | WHAT A LOVELY CAKE
2021-08-19 We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance. NY Cheesecake Quantity: For one cheesecake of 15cm diameter All ingredients need to be at room temp (approx. 20°C). ⊙Biscuit Base⊙ Digestive biscuits 80g
From sweets.lifeee.net


NEW YORK STYLE CHEESECAKE - THE BEST NEW YORK CHEESECAKE RECIPE!
2020-07-31 Prepare for Baking: Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Mix Ingredients: Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan. Bake: Bake the crust for 8-10 minutes, then set it aside to cool.
From lifeloveandsugar.com


CLASSIC NEW YORK CHEESECAKE RECIPE - MASHED
2021-09-22 Beat in the vanilla extract, the lemon zest, and the lemon juice. Add the eggs, and mix again, scraping down the sides of the bowl to make sure everything is well combined. Add the sour cream, and mix everything together once more. Pour the cheesecake mixture over the prepared biscuit base.
From mashed.com


CLASSIC NEW YORK CHEESECAKE - SMELLS LIKE HOME
Reduce the oven temperature to 325° F. Put a full kettle of water on to boil. Prepare the cheesecake batter: Add the cream cheese to a stand mixer fitted with a paddle attachment (or with a hand mixer in a large bowl) and beat at medium speed for 4 minutes, until soft and creamy.
From smells-like-home.com


PERFECT NEW YORK CHEESECAKE - THESTAYATHOMECHEF.COM
Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening. Crush the graham crackers in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
From thestayathomechef.com


CLASSIC NEW YORK BAKED CHEESECAKE - BAKE PLAY SMILE
2019-07-19 How To Make A New York Baked Cheesecake Step 1 - Prepare the cookie crumb base Mix melted butter and cookie crumbs together until moist and evenly coated. Step 2 - Press the mixture very firmly into the base and sides of a greased and lined 23cm springform pan
From bakeplaysmile.com


BEST CLASSIC NEW YORK CHEESECAKE RECIPES | BAKE WITH ANNA OLSON …
2012-06-28 Directions Step 1 Preheat the oven to 350ºF. Step 2 For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Step 3 Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter. Step 4
From foodnetwork.ca


THE BEST NEW YORK CHEESECAKE EVER! | THE RECIPE CRITIC
2021-04-21 Scrape down the sides and bottom of the bowl and beat for a few seconds more. Add: Pour the sugar and sour cream into the mixer and mix at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds. Eggs: Crack the eggs into the bowl and beat on low speed until combined, about 30 seconds-1 minute.
From therecipecritic.com


BEST CLASSIC NEW-YORK STYLE CHEESECAKE RECIPE - HERVECUISINE.COM
2021-01-18 Beat the cream cheese for a few seconds, add the creme fraiche and mix. Add the lemon zest, sugar and eggs, one by one. Add the sifted flour and then the milk and mix again. Pour onto the Speculoos. Bake for 10 minutes at 210°C (410 F), then for an hour at 90°C (195 F). Turn the oven off and leave the cake inside for another hour.
From hervecuisine.com


CLASSIC NEW YORK CHEESECAKE - YUMMLY RECIPES
2022-01-02 Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful! — Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture.
From ymmlyrecipes.com


NEW YORK CHEESECAKE RECIPE | KITCHN
2022-01-27 Leave the cheesecake in the oven, prop open the oven door with a wooden spoon, let cool for 1 hour. Remove the cheesecake from the water bath. Discard the foil. Place on a wire rack and let cool completely, about 1 hour 30 minutes. Refrigerate for at least 4 hours or up to 1 week covered tightly with plastic wrap.
From thekitchn.com


NEW YORK CHEESECAKE JUNIORS - THERESCIPES.INFO
49th Street NYC - Junior's Cheesecake new www.juniorscheesecake.com 1626 Broadway @ 49th Street New York, New York 10019. 212-365-5900. HOURS. ... Manhattan and just steps from Times Square features moving lights and stainless …
From therecipes.info


THE BEST CLASSIC NEW YORK CHEESECAKE SECRET RECIPE
2020-05-22 1/2 cup heavy cream or sour cream (120 grams) INSTRUCTIONS: Preheat the oven to 180°C (350°F) place the oven rack in the middle. Wrap the bottom and sides of the 9-inch springform baking with the aluminum foil to the rim of the pan. Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
From gimmerecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #dinner-party     #holiday-event     #cheesecake     #eggs     #dietary     #4-hours-or-less

Related Search