THE BEST NEW YORK-STYLE CHEESECAKE
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
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.
JUNIOR'S SUGAR-FREE NEW YORK CHEESECAKE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
- Place both flours, the xylitol and salt in a food processor and process for 15 seconds. Add the butter and pulse until the mixture pulls together, about 30 seconds. Add 1 tablespoon of the cream and the egg yolk. Pulse until a soft, slightly sticky dough forms. If it is still stiff, add another tablespoon of cream. Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered. Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes. Cool in the pan on a wire rack. Leave the oven on.
- For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
- Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol. Add the eggs, beating well. The batter will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix!
- Spoon the batter over the baked shortbread crust. Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform. Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour. If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
- Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours. The less you move it, the less likely it is the cake will crack. Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
- To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter). Cover any leftover cake and refrigerate for up to 3 days. Do not freeze this cake.
NO BAKE SUGAR FREE CHEESE CAKE
This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.
Provided by Penny Lipchen
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 15m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
- Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
- Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 17 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 330.1 mg, Sugar 6.9 g
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
SUGAR FREE NEW YORK STYLE CHEESECAKE (STEVIA)
my dad is diabetic an I've seen there inst a lot of recipes that are really "safe" for diabetics. as they shouldn't have flour or things high in carbs. Also I go the natural way with stevia or xylitol. for this I use stevioside which is stronger then regular stevia (they didn't have stevioside as an option) so if you are using regular stevia you may want increase it,,, but do it by taste. I always make two cheesecakes at a time for him so he can freeze one and he always has something on hand to eat. I'm also including two variations,,,, personally I like the key lime version better,,, but you decide.
Provided by jamiej
Categories Cheesecake
Time 1h10m
Yield 1 9 inch cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Grind the pecans, mix with butter and flour (just helps to hold together, but you don't need it). Put into a 9 inch springform pan.
- In a bowl beat cream cheese, sour cream, vanilla, stevia until fluffy (this is the point I do the tasting to see if it may need more stevia, everyone's taste is different so add a little at a time til you find what " tastes good to you. I use the stevioside which is stronger then regular stevia).
- Beat in eggs, egg whites and cornstarch. pour mixture over crust into springform pan. bake at 300°F until firm in center (45-60 minutes) refrigerate overnight.
- Variations: using above recipe.
- Key Lime-.
- Zest and juice 5 key limes ( they a smaller then regular limes) plus another 3 tbsp of lime juice, omit the vanilla beans if you like. Add at the beginning, at tasting for stevia see if you need more juice.
- Chocolate-.
- Use almonds instead of pecans for the crust.
- Omit the egg whites and increase eggs to three total. Add 1/3 cup Dutch cocoa.
Nutrition Facts : Calories 297.3, Fat 29.3, SaturatedFat 11.6, Cholesterol 80.5, Sodium 173.6, Carbohydrate 5.2, Fiber 1.4, Sugar 2.5, Protein 5.4
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