NEW YORK-STYLE CHEESECAKE | ALLRECIPES
This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.
Provided by Chef John
Categories New York Cheesecake
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9-inch springform pan.
- 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.
- Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
- Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
- Pour milk into cream cheese mixture and whisk until just combined.
- Whisk in eggs, one at a time, stirring well after each addition.
- Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
- Pour mixture into prepared springform pan.
- Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Nutrition Facts : Calories 556.1 calories, CarbohydrateContent 46.9 g, CholesterolContent 161.3 mg, FatContent 37 g, FiberContent 0.7 g, ProteinContent 10.5 g, SaturatedFatContent 21.7 g, SodiumContent 407.7 mg, SugarContent 32.6 g
NEW YORK ITALIAN STYLE CHEESECAKE RECIPE | ALLRECIPES
This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.
Provided by tfernini
Categories Italian Recipes
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
- Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.
Nutrition Facts : Calories 452.3 calories, CarbohydrateContent 32.6 g, CholesterolContent 149.9 mg, FatContent 31.7 g, FiberContent 0.1 g, ProteinContent 10.7 g, SaturatedFatContent 19.4 g, SodiumContent 215 mg, SugarContent 25.5 g
More about "mini new york cheesecake recipes"
NEW YORK CHEESECAKE WITH SHORTBREAD CRUST RECIPE: HOW TO ...
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 20 minutes
Category Desserts
Calories 494 calories per serving
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.
NEW YORK CHEESECAKE RECIPE {NO WATER BATH} - CAKEWHIZ
From cakewhiz.com
Reviews 5
Total Time 555 minutes
Category Dessert
Cuisine American
Calories 942 kcal per serving
- Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!
25 MINI CHEESECAKE RECIPES: BITE SIZED DESSERTS - THE ...
From thedailyspice.com
SIMPLE NEW YORK-STYLE CHEESECAKE RECIPE | MARTHA STEWART
From marthastewart.com
NEW YORK STYLE CHEESECAKE | THE BEST NEW YORK CHEESECAKE ...
From lifeloveandsugar.com
BEST NEW YORK CHEESECAKE, CREAMIEST CHEESECAKE | BAKER BETTIE
From bakerbettie.com
CREAMIEST, MOST AMAZING NEW YORK CHEESECAKE - PRETTY ...
From prettysimplesweet.com
NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST RECIPE ...
From marthastewart.com
NEW YORK ITALIAN STYLE CHEESECAKE RECIPE | ALLRECIPES
From allrecipes.com
NEW YORK-STYLE CHEESECAKE - BAKE FROM SCRATCH
From bakefromscratch.com
EASY CHEESECAKE WITH BLUEBERRY TOPPING (NO WATER BATH)
From natashaskitchen.com
NEW YORK-STYLE CHEESECAKE | ALLRECIPES
From allrecipes.com
THE BEST NEW YORK-STYLE CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
CHEESECAKE CUPCAKE RECIPES | ALLRECIPES
From allrecipes.com
DIABETIC CHEESECAKE RECIPES - DIABETIC GOURMET CHEESECAKE ...
From diabeticgourmet.com