NEW YORK BAKED CHEESECAKE RECIPE - BBC FOOD
This is the classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base.
Provided by Jayne Cross
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin.
- Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
- Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a potato masher).
- Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
- Reduce the oven to 160C/315F/Gas 2.
- In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
- Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
- Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 8 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 14 grams, SodiumContent 564 milligrams, SugarContent 6 grams, TransFatContent 0 grams
More about "new york cheese recipes"
NEW YORK BAKED CHEESECAKE RECIPE - BBC FOOD
This is the classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base.
From bbc.co.uk
Reviews 4.4
Cuisine American
From bbc.co.uk
Reviews 4.4
Cuisine American
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
See details
RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work.
But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Calories 419 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 419 per serving
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
See details
NEW YORK BAKED CHEESECAKE RECIPE - BBC FOOD
This is the classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base.
From bbc.co.uk
Reviews 4.4
Cuisine American
From bbc.co.uk
Reviews 4.4
Cuisine American
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
See details
RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work.
But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 419 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 419 per serving
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
See details
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