Silky New York Cheesecake Recipes

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EXTRA RICH AND CREAMY CHEESECAKE



Extra Rich and Creamy Cheesecake image

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions!

Provided by Ashley Manila

Categories     Dessert

Time 9h38m

Number Of Ingredients 8

2 cups (198 grams) graham cracker crumbs
1/3 cup (67 grams) sugar
7 tablespoons (99 grams) butter, melted
5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
1 and 1/2 cups (300 grams) granulated sugar
2 teaspoons pure vanilla extract
5 large eggs plus 3 egg yolks, at room temperature
1/2 cup (113 grams) heavy cream

Steps:

  • Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
  • Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
  • In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
  • Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
  • Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
  • Add in the cream and beat until it's just incorporated in the batter.
  • Pour filling into prepared crust and, using a silicone spatula, smooth the top.
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  • Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
  • Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

TALL AND CREAMY CHEESECAKE



Tall and Creamy Cheesecake image

Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.

Provided by Emily Weinstein

Categories     dessert

Time 7h30m

Yield 16 servings

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

Steps:

  • To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
  • Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325 degrees.
  • To make the cheesecake: Put a kettle of water on to boil.
  • Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  • After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  • When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
  • At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams

ORIGINAL NEW YORK CHEESECAKE



Original New York Cheesecake image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Categories     Cake     Dessert     Bake     Cream Cheese     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 16

For one 9-inch cheesecake
1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For one 8-inch cheesecake
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

  • The day before you plan to serve the cheesecake:
  • 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  • 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). 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). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
  • On serving day:
  • 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

SILKY NEW YORK CHEESECAKE



Silky New York Cheesecake image

This is an excellent 'basic' cheesecake. We have topped it with both cherry pie filling and fudge sauce, both were very good but the cheesecake was noteworthy in its own right too.

Provided by Marg CaymanDesigns

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
5 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream

Steps:

  • MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
  • Bake at 350°F for 10 minutes.
  • MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
  • Blend in sour cream.
  • Pour over crust.
  • BAKE 1 hour and 5 minutes to 1 hour and 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 cherry pie filling and garnish, if desired.

Nutrition Facts : Calories 520.6, Fat 41, SaturatedFat 22.8, Cholesterol 168.2, Sodium 396, Carbohydrate 31.3, Fiber 0.2, Sugar 25.9, Protein 8.3

LUCINDA'S NEW YORK-STYLE CHEESECAKE



Lucinda's New York-Style Cheesecake image

Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

4 ounces graham crackers, broken into pieces
1/4 teaspoon coarse salt
1/3 cup sugar
4 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees with rack in lower third of oven.
  • Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
  • In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
  • In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
  • Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
  • Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
  • To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

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

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