No Fail Perfect New York Cheesecake Recipes

NO FAIL PERFECT NEW YORK CHEESECAKE

Steps:

• 1. SPONGE CAKE CRUST
• 2. Preheat oven to 350* F and generously butter the bottom and sides of a 9-inch spring-form pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• 3. In a small bowl, sift the flour, baking powder, and salt together.
• 4. Beat the egg yolks in a large bowl with an electric mixer on high for 3-minutes. With the mixer running, slowly add 2-tablespoons of the sugar and beat until thick light yellow ribbons form, about 5-minutes more. Beat in the extracts.
• 5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
• 6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking.
• 7. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10-12 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown.
• 8. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.
• 9. CHEESECAKE DIRECTIONS:
• 10. Put one package of the cream cheese, 1/3 cup of the sugar, and the corn-starch in a large bowl and beat with an electric mixer on low until creamy, about 3-minutes, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
• 11. Increase the mixer speed to medium and beat in the remaining 1-1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter over the crust.
• 12. Wrap the bottom of your springform pan with aluminum foil to prevent any leakage. Place the cake in a large shallow pan containing hot water that comes about 1-inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
• 13. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2-hours; JUST WALK AWAY - DON'T MOVE IT.
• 14. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
• 15. To serve, release and remove the sides of the springform, leaving the cake on the bottom pan. Place the cake on a plate and refrigerate until ready to serve.
• 16. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

PERFECT NEW YORK CHEESECAKE

Steps:

• mix crust ingredients and press into a 9 or 10 in springform pan.
• grease sides of pan with melted butter- this is important!
• preheat oven to 325 with a baking dish of water on the bottom rack (move to lowest position) and move upper rack to second highest position.
• beat cream cheese, adding sugar at medium low speed. scrape sides as needed (if you have a mixer with paddle attachment, use it!) until smooth.
• on low speed add milk until combined.
• add eggs one at a time until combined.
• add lemon, vanilla and sour cream.
• sift in flour and cornstarch, mix just until combined (still on low).
• pour into crust.
• bake on higher rack- DON'T open oven before one hour ever!
• check on it at 1 hour 5 minutes, if it's set outside but jiggles, not liquid, but definitely shakes) inside, it's done. it usually will need 1 hour 15 minutes at least. the edges should be just turning golden.
• TURN OFF oven leave door closed, no more peeking for at least one hour, preferably 3.
• refrigerate overnight for best taste.

CRACK PROOF CHEESECAKE

Steps:

• To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
• To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
• To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
• Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
• For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.

ORIGINAL NEW YORK CHEESECAKE

Steps:

• Bring all ingredients to room temperature (this helps to prevent cracking).
• MIX crumbs, 3 tablespoons sugar and butter;.
• press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
• Bake at 325°F for 10 minutes.
• MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream. mix well
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
• Pour over crust.
• Run a knife through to remove any air bubbles.
• BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
• Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
• Run knife around rim of pan to loosen cake;.
• Remove rim of pan.
• Refrigerate 4 hours or overnight. (This is a must!).
• Top with cherry pie filling and garnish, if desired.
• Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
• Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
• Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
• Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
• Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.