New York Creamy Cheesecake Recipe

New York Style Cream Cheesecake Recipes 224,298 Recipes. Last updated Feb 21, 2022. This search takes into account your taste preferences. 224,298 suggested recipes. Irish Cream Cheesecake Kooking. sugar, digestive cookies, irish cream liqueur, chocolate, ricotta and 3 …

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What is New York cheesecake. New York cheesecake is known for its creamy, satiny texture. It’s rich, dense and tall with a flat top – exactly …

Rating: 4.9/5(115)
Total Time: 1 hr 50 mins
Servings: 12
1. Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
2. In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
3. Increase oven temperature to 425°F/220°C.
4. In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.

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Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan. Mix cream cheese, sugar, flour, and vanilla. Beat with an …

Rating: 5/5(194)
Total Time: 2 hrs
Category: Cheesecake
Calories: 631 per serving
1. For crust, combine graham cracker crumbs and melted butter.
2. Stir until well combined.
3. Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
4. Mix cream cheese, sugar, flour, and vanilla.

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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 …

Rating: 5/5(2)
Calories: 516 per serving
Category: Dessert
1. Preheat oven to 325. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
2. Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
3. Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
4. Using very hot water, add water to the baking sheet/ until thee is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

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Reduce the oven temperature to 325° F. Put a full kettle of water on to boil. Prepare the cheesecake batter: Add the cream cheese to a stand mixer fitted with a paddle …

Rating: 4.8/5(5)
Category: Cheesecake
Cuisine: American
Total Time: 15 hrs 20 mins
1. Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
2. In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
3. Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F. Put a full kettle of water on to boil.
4. Prepare the cheesecake batter: Add the cream cheese to a stand mixer fitted with a paddle attachment (or with a hand mixer in a large bowl) and beat at medium speed for 4 minutes, until soft and creamy. With the mixer running on low, pour in the sugar and salt and continue to beat at medium speed for another 4 minutes, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition – you want a well-aerated batter. Scrape down the sides and bottom of the bowl after you add the first two eggs, then again after beating in the last. Reduce the mixer speed to medium-low and mix in the sour cream and/or heavy cream. Scrape down the sides and bottom of the bowl again and give the batter one or two big stirs to ensure the batter is silky smooth.

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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 …

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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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 …

Rating: 4.6/5(56)
Total Time: 2 hrs 25 mins
Cuisine: American
Calories: 620 per serving
1. Make the base by mixing the crushed cookies and butter and press into the bottom of an 10″ springform pan.
2. Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
3. 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.
4. Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.

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Eric's Best New York Style Cheesecake. Rating: 4.5 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 people. Serve with fresh sliced fruit or berries and fresh whipped cream.

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New York Cheesecake Overview. Difficulty: Intermediate Components Used: Classic Graham Cracker Crust New York Cheesecake is an incredibly creamy and dense …

Reviews: 189
Calories: 507 per serving
Category: All Recipes
1. Prep: 1 1/2 hours before preparing the cheesecake, set out the cream cheese, eggs, and sour cream to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. You will need a 9" (23 cm) spring form pan for this recipe. Right before starting the crust, preheat your oven to 375 F (190 C) and position your oven rack in the center position. (Do not use the convection setting if you oven has it for this recipe)
2. Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1" (2.5 cm) up the side of a 9" (23 cm) spring form pan.
3. Bake & Cool Crust: Bake the crust at 375 F (190 C) for 8 minutes. Set the crust aside to cool while you prepare the filling.
4. Cream the Sugar & Cream Cheese: Increase the oven temperature to 475 F (246 C)- it needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar, and flour and beat on medium speed for 6 minutes, until light and fluffy. Turn the mixer down to low speed.

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In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an …

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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Gordon Ramsay's New York cheesecake is a creamy delicious dessert. It's a raspberry and lemon cheesecake with no base. It is flavored with lemon zest, raspberry, and cream cheese. This cake has a smooth texture and is a …

Category: Dessert
Calories: 388 per serving

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CHEESECAKE FILLING. Combine the soft cheese with mascarpone and sour cream. Mix it to soften up. Add the sugar in steps and mix-it until dissolve. Add the eggs and incorporate into the cream. Add the flour and incorporate it. Add the vanilla and lemon extract and stir for the last time. IMPORTANT. Pour the cream over the cooled crust and bake

Rating: 5/5(1)
Category: Recipes

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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 …

Rating: 4.2/5
Total Time: 2 hrs 20 mins
Category: Dessert
Calories: 538 per serving
1. Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
2. Generously coat inside of pan with butter.
3. Preheat oven to 300º F.
4. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

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Bake. In 325°F standard oven for 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of …

Servings: 12
Total Time: 1 hr 20 mins

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This New York cheesecake has been a family favorite for years now. It’s actually a very simple recipe to make. A buttery graham cracker crust topped off with a thick and creamy filling and finished off with a sweet-sour cream topping. Ingredients: 5 large eggs, room temperature; 2 cups (one pint) sour cream, room temperature

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Steps: Preheat oven to 350 degrees F (175 degrees C). Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.

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