New York Style Cheesecake With Chocolate Crust Recipes

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NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST



New York-Style Cheesecake with Chocolate Crust image

This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for pans
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

Steps:

  • Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
  • Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
  • Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

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.

PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE



PHILADELPHIA New York Chocolate Cheesecake image

Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h25m

Yield Makes 16 servings, one slice each.

Number Of Ingredients 10

25 chocolate wafer cookies, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and 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 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 4h15m

Yield 12

Number Of Ingredients 11

3 tablespoons melted butter
18 graham crackers, crushed
¼ cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4 eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease the bottom and sides of a 9-inch springform pan.
  • Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
  • Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
  • Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  • Pour milk into cream cheese mixture and whisk until just combined.
  • Whisk in eggs, one at a time, stirring well after each addition.
  • Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
  • Pour mixture into prepared springform pan.
  • Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10

12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
  • To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
  • Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
  • Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

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

NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST



New York Style Marble Cheesecake With Chocolate Crust image

The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.

Provided by Monica in PA

Categories     Cheesecake

Time 1h10m

Yield 1 large cheesecake

Number Of Ingredients 9

3 (8 ounce) packages cream cheese, room temp
1 cup sugar
5 large eggs
2 cups crushed Oreo cookies
5 tablespoons melted butter
1 teaspoon vanilla extract
2 ounces chocolate chips, melted
1/2 cup sour cream
6 ounces chocolate chips, melted

Steps:

  • Cream together cream cheese& eggs.
  • Make sure they are both at room temperature.
  • if possible this will prevent lumps.
  • Add in sugar and vanilla and mix.
  • In separate bowl, combine crushed cookies with melted butter.
  • In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
  • Reserve 1/4 of the batter and set aside.
  • Pour remaining batter into the pan on top of crust.
  • Take reserved mixture and mix in melted choc.
  • Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
  • Bake at 300°F for 50 minutes.
  • Let cool for 2 hours.
  • Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

NEW YORK STYLE CHOCOLATE CHEESECAKE



New York Style Chocolate Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 12 to 16 servings

Number Of Ingredients 13

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
  • Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
  • In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
  • Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

Plan ahead the cheesecake needs to be refrigerated overnight, it may also be baked sucessfully in a 13 x 9-inch baking pan.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h50m

Yield 1 10inch springform pan OR a 13

Number Of Ingredients 10

1 1/2 cups flour
1/3 cup sugar
1 egg, well beaten
1/2 cup butter, softened
2 1/2 lbs cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream (35%)

Steps:

  • Set oven to 400 degrees.
  • Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead.
  • For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well.
  • Spread evenly on the bottom and to the edges of prepared pan.
  • Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool.
  • Increase oven temperature to 475 degrees.
  • In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed.
  • Add in the whipping cream, ONLY enough to blend.
  • Pour the filling over crust; bake for 10 minutes at 475 degrees.
  • Reduce temperature to 200 degrees, and continue baking for 1 hour.
  • Turn off the oven, but leave cake in the oven for another hour.
  • Remove, and cool.
  • Chill in refrigerator overnight.
  • Top with favorite fruit or just serve plain.

Nutrition Facts : Calories 7896.3, Fat 549.5, SaturatedFat 333.6, Cholesterol 3219.5, Sodium 4471.9, Carbohydrate 612.8, Fiber 5.7, Sugar 421.7, Protein 152.2

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST



New York Cheesecake with Shortbread Crust image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
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, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

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

1-1/4 cups crushed chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
1/2 cup evaporated milk
1 teaspoon lemon juice
2 large eggs, lightly beaten
TOPPING:
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Cherry pie filling

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 :

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From battersandblessings.com
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GRAHAM CRACKER CRUST RECIPE CHEESECAKE - THERESCIPES.INFO
Graham Cracker Crust I Recipe | Allrecipes hot www.allrecipes.com. Directions. Step 1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Advertisement. Step 2. Bake at 375 degrees F (190 degrees C) for 7 minutes.
From therecipes.info
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NEW YORK WHITE CHOCOLATE CHEESECAKE RECIPE - PILLSBURY.COM
5. In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add 3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat, stirring constantly. Reduce heat …
From pillsbury.com
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NEW YORK STYLE CHEESECAKE RECIPE - CLOVE AND CUMIN
Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the …
From cloveandcumin.com
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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
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CLASSIC NEW YORK STYLE CHEESECAKE - WINDY CITY BAKER
2019-05-03 Making the Filling: While the crust is cooling, begin to make the filling. Increase the oven temperature to 350°F. In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer ), beat cream cheese and sugar on the lowest setting until very smooth (about 3 minutes). Use the whisk attachment.
From windycitybaker.com
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NEW YORK-STYLE CHEESECAKE | RICARDO
In a bowl, combine all the ingredients. Press lightly into the bottom of a 20-cm (8-inch) springform pan. Bake for about 10 minutes. Let cool. Wrap the outside (bottom and sides) of the springform pan with aluminum foil, making sure it’s watertight. …
From ricardocuisine.com
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CHOCOLATE CHIP CHEESECAKE - JUST SO TASTY
2020-09-24 Chop the chocolate into very small pieces and place in a heatproof bowl. Heat the cream until almost boiling. Pour the hot cream over the chopped chocolate and let sit for about 2 minutes. Then whisk until smooth. Remove the cheesecake from the fridge and unclamp the outer ring of the springform pan.
From justsotasty.com
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NEW YORK-STYLE CHEESECAKE RECIPE - DELISH
2008-01-01 Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over ...
From delish.com
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EASY NEW YORK CHEESECAKE RECIPE | SIDECHEF
Preheat oven to 350 degrees F (180 degrees C) and leave rack in center of oven. Prepare a springform baking pan and brush with melted butter the sides and bottom of the pan. Step 2. Place Digestive Biscuits (2 cups) in a ziplock bag and crush with a …
From sidechef.com
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NEW YORK CHOCOLATE CHEESECAKE RECIPE - ALL INFORMATION ABOUT …
New York Style Chocolate Cheesecake Recipe | Food Network best www.foodnetwork.com. Deselect All. 1 1/2 cups chocolate wafer crumbs. 1 cup plus 3 tablespoons sugar. 3 tablespoons unsalted butter, melted. 2 1/2 (8-ounce) packages cream cheese, softened at room temperature
From therecipes.info
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PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST
Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups. Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in …
From thestayathomechef.com
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NY CHEESECAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 400°F. Lightly grease a 10" springform pan. To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.
From kingarthurbaking.com
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THE FLAVOR BENDER
It’s just that the crust will be a little more crumbly. Preheat the oven to 350 F / 180 C and bake the crust for about 10 minutes. This is all that’s needed if you choose to pre-bake the crust of your New York cheesecake. Then allow the pan to cool …
From theflavorbender.com
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NEW YORK STYLE CHEESECAKE - THE QUEENSHIP
2021-12-22 Instructions. Preheat oven to 350. Butter the springform pan (both the sides and the bottom) generously, wrap the pan on the outside with aluminum foil, and set aside. In a mixing bowl with a paddle attachment, sift together flour, salt, and baking soda. Set aside.
From thequeenship.com
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NEW YORK STYLE CHEESECAKE - URBAN BAKES
2014-07-30 Heat oven to 400 degrees F. Grease bottom and sides of a 9-inch round, springform baking pan and place over a cookie sheet; set aside. In a medium bowl using a pastry cutter or a long-tinned fork, cut butter into the flour, sugar and 2 egg yolks until a solid ball of dough forms.
From urbanbakes.com
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NEW YORK STYLE CHEESECAKE – MY ROI LIST
2022-06-21 Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven. 3. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking.
From myroilist.com
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NEW YORK CHEESECAKE RECIPE [VIDEO] - DINNER, THEN DESSERT
2021-12-27 Cheesecake. In a stand mixer beat the cream cheese and sugar then add in the milk until combined. Add in the eggs one at a time until fully combined then add in the sour cream, vanilla and flour until combined before pouring into the springform pan. Pour filling into pan over the crust and spread evenly.
From dinnerthendessert.com
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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
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NEW YORK STYLE CHEESECAKE: ELEGANT AND RICH - CHOPNOTCH
2020-09-19 Mix graham crackers, butter, and sugar in a bowl. Prepare a springform pan, spray with cooking spray. Press cracker mix into the bottom of the pan and spread. Beat cream cheese in a bowl until fluffy. Slowly add condensed milk and beat until smooth. Add eggs, flour, vanilla extract, and lemon zest, mix well to combine.
From chopnotch.com
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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 harsabu.heroinewarrior.com
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THIS MONTH'S RECIPES - ANNA OLSON
method. Preheat the oven to 350 ºF (180 ºC). 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 (23 cm) springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter. For the cheesecake, increase the oven ...
From annaolson.ca
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BEST CLASSIC NEW YORK CHEESECAKE RECIPES - FOOD NETWORK CANADA
2012-06-28 Brush the sides of the pan with a little melted butter. Step 4. For the cheesecake, increase the oven temperature to 400ºF. Step 5. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often. Step 6.
From foodnetwork.ca
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THE BEST NEW YORK CHEESECAKE RECIPE - LIFE LOVE AND SUGAR
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
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NEW YORK CHEESECAKE WITH A CHOCOLATE CRUST
2019-05-13 2. Meanwhile, prepare the filling. Beat the cream cheese for one minute with an electric mixer on medium speed until blended and creamy. Then add the sugar, flour, and vanilla.
From itslaurenofcourse.com
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Top Asked Questions

How to bake chocolate cheesecake New York style?
This New York Chocolate Cheesecake turns a classic into a decadent dessert. Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
What is the recipe for a cheesecake with cream cheese?
Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
What is the best crust for New York cheesecake?
Vanilla: Use a good quality vanilla for a rich flavor. Simple and delicious, this buttery sweet crumb crust is the perfect bottom layer for New York Cheesecake! Prep: Preheat oven to 325. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom, and spraying the top of the parchment with cooking spray.
What temperature do you bake a cheesecake with a graham cracker crust?
It’s a rich, velvety cheesecake with a classic graham cracker crust. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl.

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