Authentic Ny Style Cheesecake Recipe

Eric's Best New York Style Cheesecake. Rating: 4.67 stars. 180. This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky …

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Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Lightly grease the bottom and sides of a 9-inch springform pan. Step …

Ratings: 251
Calories: 556 per serving
Category: New York Cheesecake
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease the bottom and sides of a 9-inch springform pan.
3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
4. Whisk flour, sour cream, and vanilla extract in bowl. Set aside.

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Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours. …

Rating: 5/5(307)
Category: Cake Recipes
1. Preheat oven to 375 degrees with rack in lower third of oven.
2. Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
3. 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.
4. 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.

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Because cheesecake is a custard, it needs to be baked gently in a water bath, and you have to worry about the surface of the cake cracking, as …

Cuisine: American
Total Time: 2 hrs 25 mins
Category: Desserts
Calories: 659 per serving
1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

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Preheat oven to 325°F. Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking. Mix sugar, crumbs, and melted butter together well to form crust. Press this mixture into the bottom of the springform pan and up the sides until you run out. Bake crust for about 7-10 minutes or until golden brown.

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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.

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All of these ingredients also make New York cheesecake so tall. Standard cheesecake recipes are maybe an inch or two thick, but New York-style is often double that. So yes, cut us a slice. But make sure it’s a small one! Finally, New York cheesecake is often served plain (or with some simple berries on top) so the tangy flavor can really shine.

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Create a homespun version of the Big Apple’s signature dessert made with cream cheese, sour cream and heavy cream, along with fresh eggs, lemon, vanilla, and a little sugar, all in a graham cracker crust. Find more recipes for Classic Cakes, here. 4.8 from 4 reviews Save Recipe Print New York Style Cheesecake Makes […]

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In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.

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Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes. Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each. Beat for another 30 seconds. On low speed, beat in the heavy cream. Scrape the mixture into the pan and smooth the top.

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Original New York Cheesecake. 1 recipe 9-inch Junior's Sponge Cake Crust Four 8-ounce packages cream cheese (use only full fat), at room temperature 1 …

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Scrape down the sides and bottom of the bowl and beat for a few seconds more. Add: Pour the sugar and sour cream into the mixer and mix at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds. Eggs: Crack the eggs into the bowl and beat on low speed until combined, about 30 seconds-1 minute.

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Increase the oven to 500 degrees F. Using a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and one half of the sugar on medium-low speed for about 1 minute, until combined. Beat in remaining sugar and beat until combined, about 1 minute. Scrape the paddle and the bowl well.

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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 …

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Reduce oven temperature to 200 degrees F. Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater.

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Heat the oven to 350 F. Generously butter the bottom and side of a 9-inch springform pan, preferably nonstick. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side. In a small bowl, sift …

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Generously coat inside of pan with butter. Preheat oven to 300º F. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth. Add eggs one at a time until blended. Add sour cream and mix until smooth. Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.

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