HOMEMADE NEW YORK CHEESECAKE RECIPE RECIPES
NEW YORK CHEESECAKE RECIPE {NO WATER BATH} - CAKEWHIZ
The best, classic, easy New York cheesecake recipe, made with simple ingredients and topped with sour cream frosting. Rich and creamy with no water bath!
Provided by CakeWhiz
Categories Dessert
Total Time 555 minutes
Prep Time 15 minutes
Cook Time 180 minutes
Yield 8
Number Of Ingredients 14
Steps:
- In a mixing bowl, mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
- Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
- In another mixing bowl, add cream cheese and whip until smooth.
- Add eggs, egg yolks, vanilla extract and mix until combined.
- Add sugar, flour and mix until well-blended.
- Add heavy cream and mix until mixture is smooth and creamy.
- Pour mixture in the prepared springform pan.
- Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F.
- Bake the cheesecake for 3 hours.
- At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.
- At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
- While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy.
- Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!
Nutrition Facts : Calories 942 kcal, CarbohydrateContent 97 g, ProteinContent 11 g, FatContent 58 g, SaturatedFatContent 32 g, CholesterolContent 287 mg, SodiumContent 585 mg, SugarContent 87 g, ServingSize 1 serving
TALL AND CREAMY NEW YORK CHEESECAKE - ART AND THE KITCH…
My favourite dessert is cheesecake and this recipe makes an amazing tall and creamy New York cheesecake with no crust.
Provided by Laureen King
Categories Dessert
Total Time 140 minutes
Prep Time 20 minutes
Cook Time 120 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
- 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.
- Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
- Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
- Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
- Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
- Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
- Serve plain or with berries and whipped cream or even caramel sauce.
Nutrition Facts : Calories 538 kcal, CarbohydrateContent 30 g, ProteinContent 8 g, FatContent 43 g, SaturatedFatContent 24 g, CholesterolContent 211 mg, SodiumContent 374 mg, SugarContent 28 g, ServingSize 1 serving
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Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
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Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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Reviews 3.7
Total Time 25 minutes
Category Desserts
Calories 585 calories per serving
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Reviews 3.7
Total Time 25 minutes
Category Desserts
Calories 585 calories per serving
- Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set., In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.
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SIMPLE TURTLE CHEESECAKE RECIPE: HOW TO MAKE IT
For an almost instant dessert, I spread homemade ganache and caramel sauce over premade cheesecake. It always makes busy holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois
From tasteofhome.com
Reviews 3.7
Total Time 25 minutes
Category Desserts
Calories 585 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 25 minutes
Category Desserts
Calories 585 calories per serving
- Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set., In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.
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This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.
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Reviews 4
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- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
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