A NEW YORKER'S REAL ITALIAN CHEESECAKE
WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!
Provided by AZRoxy63
Categories Cheesecake
Time 4h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
- Mix sugar, crumbs, and melted butter together well to form crust.
- Press this mixture into the bottom of the springform pan and up the sides until you run out.
- Bake crust for about 7-10 minutes or until golden brown.
- Cool on wire rack while preparing the batter.
- With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
- Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
- Stir in the sour cream and vanilla by hand.
- Pour mixture into cooled crust.
- Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
- Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
- Bake for 90 minutes.
- After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
- Carefully remove cake from water pan and remove foil from springform pan.
- Cool on wire rack for 1 hour.
- Cover cake with plastic wrap and chill in refrigerator overnight.
- Enjoy!
NEW YORK ITALIAN STYLE CHEESECAKE
This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.
Provided by tfernini
Categories World Cuisine Recipes European Italian
Time 4h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
- Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 32.6 g, Cholesterol 149.9 mg, Fat 31.7 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 215 mg, Sugar 25.5 g
THE BEST NEW YORK-STYLE CHEESECAKE
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
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 CHEESECAKE
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
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
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
FESTIVE NEW YORK-STYLE CHEESECAKE
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
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 ITALIAN CHEESECAKE BY FRANCES
Steps:
- Preheat oven to 325°. Soften cream cheese and blend cream cheese and sugar. Add all other ingredients. When all blended, butter a 10" spring form pan. Pour batter in pan. Place on middle oven rack and bake for one hour. Shut oven off and leave in closed oven for one more hour. Take out and cool. Place in refrigerator while still in pan. Do not remove sides until ready to serve. Upon serving, sprinkle with powdered sugar.
NEW YORK CHEESECAKE BY TYLER FLORENCE
Make and share this New York Cheesecake by Tyler Florence recipe from Food.com.
Provided by Pepina Rae
Categories Cheesecake
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CRUST: Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl.
- Pour the mixture into a 9" non-stick teflon springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan.
- Bake for 6 minutes. Let cool.
- FILLING: In a food processor, cream the cream cheese and the sugar together.
- Add the zest and vanilla. Blend until smooth.
- Add 5 egg yolks and heavy cream, pulse until smooth and pour into a large clean bowl.
- In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form.
- Fold into cream cheese, a little bit at a time until fully integrated. Then pour into the prepared springform pan.
- Bake for 1 hour and 15 minutes or until firm.
- Let cool for 1 hour and 30 minutes.
- TOPPING: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake.
- Bake for 5 minutes.
- Let cool until the topping is set or chill overnight. Best served at room temperature.
- DIRECTIONS FOR CHERRY CONFIT TOPPING: In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes.
- Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Nutrition Facts : Calories 1418.7, Fat 82, SaturatedFat 46.3, Cholesterol 401.8, Sodium 687.8, Carbohydrate 162.2, Fiber 2.9, Sugar 143.1, Protein 16.4
NEW YORK-STYLE CHEESECAKE
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
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 :
ITALIAN CHEESECAKE
Provided by Buddy Valastro
Categories dessert
Time 2h30m
Yield one 9-inch cheesecake
Number Of Ingredients 21
Steps:
- For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
- Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
- Preheat the oven to 325 degrees F.
- For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
- Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
- Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
- Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.
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