New York Classic Cheesecake Recipe Recipe For Shrimp

CLASSIC NEW YORK-STYLE CHEESECAKE

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.

CLASSIC NEW YORK-STYLE CHEESECAKE

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.

CLASSIC NEW YORK-STYLE CHEESECAKE

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.

NEW YORK CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• For the crust: preheat oven to 300°F (150°C). Finely crush graham crackers. Mix the graham cracker crumbs with the sugar in a medium sized bowl. Melt the butter and stir it into the crumb mixture. Press the crumb mixture into a 9 inch (23 cm)** springform pan, building up the sides as well (about halfway up). With the oven rack in the lower third of the oven, bake the crust for about 14 minutes, or until it starts to brown and smells toasted. Remove from oven and place on a wire rack to cool while filling is prepared.
• For the filling: Increase oven temperature to 400°F (200°C). Using the paddle attachment of your stand mixer, beat the cream cheese until smooth. Add the sugar and beat on low for one minute. Scrape the sides and bottom of the bowl and beat again on low speed.
• Blend in lemon juice and vanilla. Add egg yolks and mix on low speed. Add two of the eggs and beat on low speed. Scrape bowl often. Add another two eggs, blend on low speed and repeat with the remaining eggs. It's important to mix gently to prevent causing air bubbles.
• Rub a little piece of butter along the sides of the pan above the crust to prevent cheesecake from sticking. Pour the cheesecake filling into the pan and bake for 10 minutes at 400°F (200°C). Then, without opening the oven, reduce temperature to 320°F (160°C) and bake for 20 minutes. Then reduce the temperature to 210°F (100°C) and bake for 1 hour 5 minutes. Without opening the oven, turn it off completely and leave the cheesecake in the oven to cool for 1 hour. Remove from the oven and release the cheesecake from the sides of the pan with a thin knife.
• Allow the cheesecake to cool completely, cover tightly with plastic wrap and chill overnight. The cheesecake slices best when cut using a hot knife (hold knife under hot running water and wipe on paper towel). Cheesecake stays fresh for up to four days tightly covered in refrigerator.
• For the strawberry sauce: in a medium-sized saucepan stir together frozen strawberries, sugar and corn starch. Stirring constantly, bring to a boil. Remove from heat and puree strawberries a bit using an immersion blender. Stirring constantly, bring sauce to a boil again and boil and stir until sauce thickens (1-2 minutes). Cool and chill.