THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
NEW YORK CHEESECAKE
This cheesecake is New York-style, fool-proof, easy, and super-delicious.
Provided by Kitchen Queen
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
- In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
- Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
- Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
- Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g
NEW YORK CHEESECAKE
This New York Cheesecake is the best I've ever had! No cracking, no sinking top, no thick brown crust. A perfectly flat cheesecake that is tasty plain or with fruit!
Provided by Janelle
Time 12h40m
Number Of Ingredients 8
Steps:
- Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
- In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
- Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
- In a large mixing bowl blend cream cheese until smooth.
- Add eggs and egg yolks, one at a time and blend well after each addition,
- Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
- Add flour and blend well.
- Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
- Pour mixture into prepared cheesecake pan.
- Place cheesecake in COLD OVEN - do not preheat your oven.
- Close oven door and turn your heat on to 200*F
- Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
- When timer rings, turn off oven but leave cheesecake in oven with door closed.
- Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
- When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
- Chill in fridge for 8 - 24 hours. The longer the better.
- When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 173 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CRACK PROOF: NEW YORK STYLE CHEESECAKE
Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture and very creamy. Almost the texture of no-bake cheesecake. The crust is buttery with a hint of cinnamon. Drizzle the berry mixture on top for the perfect pop of flavor. It complements the cheesecake wonderfully. We topped ours with a little whipped cream too.
Provided by Jacqueline Fowler @JacQ1262
Categories Cakes
Number Of Ingredients 18
Steps:
- To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
- Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
- Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters.
- Add the eggs, 1 at a time, and continue to slowly beat until combined.
- Stir in the vanilla and the lemon zest.
- Blend in the sour cream. The batter should be well mixed, but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.)
- Pour filling into the crust-lined pan and smooth the top with a spatula.
- To prepare a water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in the large roasting pan.
- Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Preheat oven 325.
- Place cake and water bath into the preheated oven.
- Decrease oven to 300 bake for 1 hour 20 min.
- The cheesecake should jiggle. It will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center this will make a crack.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
- De-mold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
- To prepare the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat.
- Bring up to a slow boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky.
- Cool to room temperature and serve on top of the cheesecake. Yield: 2-1/2 cups
KILLER CHEESECAKE
This is a basic delicious cheesecake that you can spruce up with sugared strawberries or blueberries on top, but it is fantastic just plain. Yummy!
Provided by AUSTNTACHS
Categories Desserts Cakes Cheesecake Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
- In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
- Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 32.9 g, Cholesterol 145.1 mg, Fat 37.6 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 22.7 g, Sodium 333.2 mg, Sugar 24 g
FOOLPROOF CHEESECAKE
I really enjoy cheesecake and prefer a simple straightforward one. I don't need lots of fancy additions. But if you prefer a "dolled-up" version, throw something on top! My friend, Linda, gave me this recipe a long time ago. It always comes out perfect.
Provided by CaribbeanQueen
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- Mix all crust ingredients well. Press into a spring-form pan.
- Bake 10 minutes at 350°F.
- Cheesecake:.
- Beat eggs, sugar, vanilla, almond extract and lemon juice until well blended.
- Add softened cream cheese, beat well.
- Fold in sour cream.
- Pour into the crust and bake 1 1/2 hours at 350°F.
- Cool completely before cutting.
Nutrition Facts : Calories 463.3, Fat 36, SaturatedFat 19.5, Cholesterol 138.4, Sodium 311.6, Carbohydrate 30.1, Fiber 0.7, Sugar 24, Protein 6.3
More about "crack proof cheesecake recipes"
CRACK-PROOF NEW YORK CHEESECAKE - ON TY'S PLATE
From ontysplate.com
Reviews 4Category DessertCuisine AmericanTotal Time 10 hrs 45 mins
HOW TO PREVENT (AND FIX) A CRACKED CHEESECAKE - TASTE OF …
From tasteofhome.com
HOW TO MAKE A CHEESECAKE THAT DOESN'T CRACK
From huffpost.com
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING - THE …
From thebakerchick.com
A CRACK-FREE CHEESECAKE: 5 MUST KNOW TIPS!
From whatsarahbakes.com
HOW TO PREVENT CRACKS IN CHEESECAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
THE BEST CHEESECAKE RECIPE | NO WATER BATH! - LAUREN'S …
From laurenslatest.com
RECIPE DEVELOPMENT: SO...WHY DO CHEESECAKES CRACK? - PROJECT …
From abbykidder.com
FOOLPROOF JAPANESE SOUFFLE CHEESECAKE RECIPE: MAKE A JIGGLY …
From philandmama.com
HOW TO MAKE CHEESECAKE FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE RECIPE JUST A PINCH RECIPES
From cheesecakeme.blogspot.com
WHAT WINE GOES WITH CRACK PROOF CHEESECAKE RECIPE FOOD NETWORK
From delipair.com
HOW TO MAKE CHEESECAKE {CREAMY CHEESECAKE RECIPE - NO CRACKS!}
From tastesoflizzyt.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE | RECIPE CART
From getrecipecart.com
CRACK PROOF CHEESECAKE RECIPE - COOKING INDEX
From cookingindex.com
5 TIPS TO BAKE THE PERFECT CHEESECAKE (NO CRACKS!) - COOKIST
From cookist.com
PERFECT NEW YORK STYLE CHEESECAKE (NO CRACKS) - CHEW OUT LOUD
From chewoutloud.com
THE MOST PERFECT NO-BAKE CHEESECAKE RECIPE - RUN LIFT EAT REPEAT
From runlifteatrepeat.com
CRACKPROOF CHEESECAKE - ALEXANDERLORENZ.COM
From alexanderlorenz.com
PREVENT CHEESECAKE FROM CRACKING RECIPES ALL YOU NEED IS …
From stevehacks.com
CLASSIC CHEESECAKE RECIPE | CHATELAINE
From chatelaine.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE | RECIPESAREA
From recipesarea.blogspot.com
CRACK PROOF CHEESECAKE RECIPE - COOKEATSHARE
From cookeatshare.com
FOOL PROOF CHEESECAKE
From hugsandcookiesxoxo.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE - PINTEREST
From pinterest.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE | JUST A PINCH RECIPES
From mastercook.com
NO-CRACK CHEESECAKE
From lemon-sugar.com
CRACK PROOF CHEESECAKE | GGIRL | COPY ME THAT
From copymethat.com
ORIGINAL BETTY CROCKER COMPANY CHEESECAKE RECIPE
From cheesecakesworld.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE | RENI'S KITCHEN
From indonewzzz.blogspot.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE - MIXEUP.COM
From mixeup.com
CRACK PROOF CHEESECAKE | RECIPE CART
From getrecipecart.com
WHY DID MY CHEESECAKE CRACK? AND HOW TO FIX IT QUICKLY!
From cakedecorist.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE - SKINNY DAILY …
From haifantasy.com
HOW TO KEEP MY CHEESECAKE FROM CRACKING RECIPES
From stevehacks.com
THE BEST JAPANESE SOUFFLé CHEESECAKE RECIPE スフレチーズケーキ …
From youtube.com
CRACK PROOF: NEW YORK STYLE CHEESECAKE - PINTEREST
From pinterest.com
FAIL PROOF CLASSIC CHEESECAKE | MEL'S KITCHEN CAFE
From melskitchencafe.com
THE PERFECT FOOL-PROOF, NO-CRACK, CHEESECAKE - HUGS AND COOKIES …
From hugsandcookiesxoxo.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 »
You'll also love