Philadelphia Classic New York Cheesecake Recipes

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CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Rich and creamy, a slice of classic New York-style cheesecake is exactly what your dessert plate needs. This cheesecake recipe is a tried-and-true classic you'll make on repeat.

Provided by BHG Test Kitchen

Time 6h50m

Number Of Ingredients 11

4 8 ounce packages cream cheese
3 eggs
2.25 cup finely crushed graham crackers
1 tablespoon sugar
0.5 teaspoon ground cinnamon (optional)
0.667 cup butter, melted
1.25 cup sugar
0.25 cup all-purpose flour
4 teaspoon vanilla
2 8 ounce cartons sour cream
0.25 cup sugar

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.

Nutrition Facts : Calories 466 kcal, Carbohydrate 34 g, Cholesterol 132 mg, Protein 6 g, SaturatedFat 20 g, Sodium 342 mg, Sugar 26 g, Fat 35 g, TransFat 0 g, UnsaturatedFat 11 g

PHILADELPHIA NEW YORK-STYLE CHEESECAKE



PHILADELPHIA New York-Style Cheesecake image

Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!

Provided by My Food and Family

Categories     Dairy

Time 5h25m

Yield Makes 16 servings.

Number Of Ingredients 9

20 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
  • Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

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.

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PHILADELPHIA® NEW YORK CHEESECAKE



PHILADELPHIA® New York Cheesecake image

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

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.

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!

Provided by cnpick05

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Crust.
  • MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
  • Filling.
  • MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
  • BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7

PHILLY CLASSIC NEW YORK CHEESECAKE



Philly Classic New York Cheesecake image

Make and share this Philly Classic New York Cheesecake recipe from Food.com.

Provided by Ambervim

Categories     Cheesecake

Time 1h30m

Yield 1 9" cake

Number Of Ingredients 9

1 cup graham cracker, crumbed
3 tablespoons sugar
3 tablespoons butter
40 ounces cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Preheat oven to 325.
  • Mix crumbs, 3 tbs sugar and butter. Press firmly into bottom of 9" springform pan. Bake 10 minutes.
  • Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream and mix well.
  • Add eggs, 1 at a time, mixing on low until each is blended.
  • Pour over crust.
  • Bake for 65 minutes or until center is almost set.
  • Loosen cake from rim and cool before removing rim.
  • Refrigerate 4 hours or overnight.

CLASSIC NEW YORK BAKED CHEESECAKE



Classic New York Baked Cheesecake image

The very best Classic New York Baked Cheesecake recipe - rich, creamy and absolutely foolproof! Follow my simple tips for cooking a perfectly baked cheesecake every single time.

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 7h45m

Number Of Ingredients 12

375 g plain sweet biscuits (crushed, like Arnott's Nice or Marie biscuits or Graham Crackers)
250 g unsalted butter (melted)
750 g full fat cream cheese (room temp)
215 g (1 cup) caster sugar
1/2 teaspoon vanilla extract (or vanilla essence)
2 teaspoons finely grated lemon rind
1 tsp lemon juice
2 tablespoons plain flour
4 eggs (room temp)
300 ml full fat sour cream (room temp)
125 g fresh blueberries ((optional))
2 tb sifted icing sugar ((optional))

Steps:

  • Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
  • Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
  • Finely crush the biscuits in a food processor and then place into a large bowl.
  • Add the melted butter and mix thoroughly until well combined.
  • Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  • Chill in the fridge for 30 minutes.
  • Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
  • Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
  • Stir through the sour cream until combined.
  • Gently pour the cheesecake mixture into the base of the tin.
  • Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
  • Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
  • Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
  • Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).
  • Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
  • Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
  • Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes on Speed 2, 80 degrees (or until melted).
  • Add the biscuits and mix for 10 seconds on Speed 8, or until completely combined.
  • Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  • Chill in the fridge for 30 minutes.
  • In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting the timer for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the Thermomix bowl and mix until well combined.
  • Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
  • Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Still on Speed 3 slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
  • Gently pour the cheesecake mixture into the base of the tin.
  • Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
  • Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
  • Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
  • Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).

Nutrition Facts : Calories 498 kcal, Carbohydrate 33 g, Protein 6 g, Fat 39 g, SaturatedFat 21 g, Cholesterol 140 mg, Sodium 298 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

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