New York Style Sour Cream Topped Cheesecake Recipes

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

NEW YORK CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• - Make sure your cream cheese, eggs, sour cream and heavy whipping cream are out of the fridge sitting in a nice cozy corner in the kitchen. - Open your oven and move the top rack to the bottom third. This is where your cheesecake is going to hang out while it's cooking. - Pre-heat your oven to 350F/177F - Find a pan that is large enough to set your springform cheesecake pan in to. I like to use grandma's old aluminum turkey pan. You know which one I'm talking about... it's aluminum and black with white specks on it. Yep, that's the one. - Put your springform pan together, tightly. Did you know that you should flip the bottom upside down prior to closing it up. This makes the cake easier to move the cake from the pan to a serving plate. - Wrap the bottom of a 9 inch springform pan in heavy duty foil. This will keep any of the creamy goodness from escaping while keeping the water-bath out of the cheesecake (did I mention you're going to cook this in a water-bath? Don't be scared... ) *** You've completed step 1 if you're looking at your oven and it's pre-heating and the shelves are all aligned correctly, the spring-foam pan has heavy duty foil lining the bottom of it, you've found the a pan large enough to hold the cheesecake while it cooks as well as the water you're going to add to it and everything that needs to be room temperature is hanging out on the counter somewhere, warming up.
• In a medium size mixing bowl add the crushed graham crackers, sugar, salt and melted butter. Mix it with spoon or buy hand until everything is well blended. It's going to be crumbly and buttery - if it's not there is an issue. Pour graham cracker mixture into the springform pan. Gently spread the crumbly mixture around then press down making sure that the crackers are spread evenly along the bottom. You'll want to try to press some to the sides of the springform as well. You don't have to, but if you choose to make sure you try to make the side walls even all the way around. When you're finished put the pan into the oven for 8-10 minutes. You'll know it's ready when the crackers have darkened a bit. *** WHEN DONE REDUCE TEMP TO 325F/162C
• While the crust is in the oven cooking put the cream cheese into your large mixing bowl. I use the paddle for this part and recommend that you do to. Turn the mixer on at a medium speed letting mix the cream cheese up to a smooth consistency. Add the salt and vanilla and blend for approximately 4 minutes. With the mixer on low gradually add the sugar and then beat it on high for another minute. Turn the speed back to low and add the eggs one at a time (mixing until everything is well incorporated before adding the next egg) Add the sour cream and heavy cream, beat on high for one more minute (the crust should be out of the oven by now and the temperature of the oven should have been reduced to 325F/162C)
• Place the springform pan into the large-sided roasting pan. Pour the cheese filling into the springform pan smoothing the top out with a spatula. *** Pour boiling water around the springform pan being careful to NOT get any water into the cheesecake. The water should go about 1/2 way up the springform pan but below the top of the foil. Carefully place the pan in the oven. Close the door and walk away for 1 hour and 45 minutes. It's going to be tempting to open the door to the oven to look while it's cooking. Don't! If you need to look turn on the oven light and look through the oven window. You don't want to let the heat or steam out. ** If you want your cheesecake to be more firm, leave it in the oven (door closed) for an additional 15-20 minutes.
• When your cooking time is up turn the oven off and open the door a crack. Let it sit like this for an hour before you take the cake out. *** This step will help you avoid cracks in the cheesecake *** But, if you get a crack or two don't be upset because that sour cream topping is going to help cover it up!
• Now that the cheesecake has rested properly in the oven, remove it from the bath and dry the bottom. Place in the fridge on a wire rack and let it chill for at least 4 hour before serving.
• The cheesecake is cool. It's still in the springform pan and your company is on the way. Let's do the last step of getting the sour cream topping prepared and on the cake. Put the sour cream, powdered sugar and vanilla bean paste/extract into a bowl. Whisk it until it's smooth and then pour it onto the cheesecake (still in the springform pan, right?) and spread it out with a spatula. If you had any cracks in the cheesecake this should cover them up quite nicely. Put the cake back in the fridge for an additional 30 minutes (or more) so the sour cream topping can set. Just before company gets to the house, or your ready to serve the cake remove it from the fridge. If the cheesecake hasn't already pulled from the edges (shrinkage) use a knife and carefully go around the sides of the cake. Take your time. Now set the springform on a large can of something-or-other, un-do the lock on the springform and let the pan expand. Lower the sides to the counter. Place the bottom of the springform pan with the cake still on it onto a serving dish. (Removing a cheesecake from the bottom of the springform pan can be dicey and will require a video) CONGRATULATIONS! You've just made an AWESOME Cheesecake!

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-STYLE CHEESECAKE

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

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.

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.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

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.