New York Cheesecake With Sour Cream Topping Recipes

NEW YORK CHEESECAKE

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.

NEW YORK CHEESECAKE

Steps:

• Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
• Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
• Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 400 degrees.
• Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
• Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in the eggs, vanilla, and cornstarch until just mixed. Stir in sour cream on low speed or with spatula until blended. (I prefer using low speed but do not go over 2 minutes) Poor into the prepared crust.
• Place in oven and Bake at 400 degrees for 15 minutes.
• After 15 minutes, turn down the oven to 200 degrees for 45 minutes.
• After baking for 45 minutes turn the oven off. DO NOT OPEN OVEN door until the oven has completely cooled. This will take about three hours though I like to bake this at night then turn the oven off when I go to bed.
• After oven has cooled completely refrigerate for at least an hour and serve with or without your favorite topping.

NEW YORK STYLE SOUR CREAM CHEESECAKE

Steps:

• Preheat your oven to 300 degrees and wrap a 9 inch spring form pan in aluminum foil and set aside.
• Mix together crumbs, butter sugar and cinnamon until even and press into bottom of springform pan. I use a coffee tamper but you can use a glass or any flat bottomed item.
• Bake crust for 10 minutes remove and set aside to cool.
• For the filling:.
• Reduce oven temp to 250 (It is critical to make sure your oven maintains the proper temperature for this recipe).
• Using a stand mixer with a paddle attachment, mix one of the blocks of cream cheese, 1/4 cup of the sugar and the cornstarch on medium until it starts to incorporate, 2-3 minutes, scrape down the bowl.
• Add the rest of the cream cheese and sugar, one block and then the 1/2 block at a time with about 1/2 the sugar mixture for each additon (using up the other 3/4 cup so roughly divide it in half) ,and beat on medium until it begins to mix and break down, about 3-5 minutes.
• Once those 3 ingredients are incorporated, stop mixing and scrape down sides of the bowl.
• Add in 1/2 the eggs and vanilla and mix on medium for 1-2 minutes. Stop and scrape down bowl again.
• Mix in remaining eggs and cream and mix until even and no more lumps appear, then add the sour cream and mix until combined (no lumps should appear at this point).
• Pour Batter on top of cooled crust and prepare your water bath. Place your springform pan in a larger pan like a roasting pan as long as the sides of the larger pan are as tall as the springform, you'll be fine.
• Fill the larger pan with hot water that is on the verge of boiling until it comes up about 1" the sides of the springform pan.
• Put pan in 250 degree oven for 2 hours. After this time shut off oven, open door for about 1 minute and let the cake rest in the water bath in the oven (off) for one more hour.
• Remove your cheesecake from the oven and let it sit on a draft free counter for 1 more hour, then refrigerate for 6 hours or overnight.
• Slice with a long thin knife, a carving knife will work. Start by running you knife under hot water and wiping dry and then pushing the knife from the top of the cake to the crust and pulling the knife out along the bottom. I usually cut this cake into 16 slices (very rich) Refrigerate leftovers.

NEW YORK - STYLE CHEESECAKE

Steps:

• Preheat oven to 350°F In large bowl, beat butter with electric mixer for 30 seconds. Add brown sugar; beat until fluffy. Add one of the eggs; beat well. Slowly beat in 1 1/4 cups flour. Divide dough in half. Cover and chill one portion.
• Spread remaining portion of dough onto bottom of 10 - inch spring form pan with side removed. Place pan bottom on baking sheet. Bake for 10 minutes; cool. Attach side of pan. Press chilled dough about 1 3/4 inches up side of pan.
• Increase oven temperature to 450°F In bowl, combine cream cheese and 1 1/4 cups granulated sugar; beat until fluffy. Beat in 1/4 cup flour until smooth. Add remaining eggs and 1 tablespoon vanilla; beat on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour into pan. Place in shallow baking pan. Bake for 10 minutes.
• Reduce oven temperature to 300°F Bake for about 30 minutes or until center appears nearly set when gently shaken. Remove from oven. In small bowl, combine remaining sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla; spread over cheesecake. Bake for 15 minutes more.
• Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. Let stand at room temperature for 15 minutes before serving.

PHILADELPHIA NEW YORK CHEESECAKE III

Steps:

• Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until centre 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 pie filling before serving. Store leftover cheesecake in refrigerator.

SUPER EASY NEW YORK STYLE CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 300 degrees.
• Soften cream cheese, and then combine all ingredients, ending with the eggs. Pour into a springform pan (9-12 inch. depending on the height you'd like) and bake 60 minutes at 300 degrees. Remove cake and pour on topping. Return to oven until this is lightly browned, about 10-15 minutes. Remove from oven and allow to cool. Best when refrigerated overnight.

NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
• Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
• Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
• Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
• Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
• To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
• Store leftover cheesecake in refrigerator.