CRUSTLESS NEW YORK CHEESECAKE RECIPE: HOW TO M…
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
Total Time 01 hours 20 minutes
Prep Time 10 minutes
Cook Time 01 hours 10 minutes
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, FatContent 21g fat (14g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 25g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 9g protein.
SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWB…
Steps:
- Preheat oven to 375 degrees F.
- Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
- Lower oven temperature to 350 degrees F.
- In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
- Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
- Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
- Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
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