NEW YORK CHOCOLATE CHEESECAKE RECIPE RECIPES
CHANTAL'S NEW YORK CHEESECAKE | ALLRECIPES
This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!
Provided by Taliesen
Categories Holiday Cakes
Total Time 7 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch springform pan
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Nutrition Facts : Calories 533.4 calories, CarbohydrateContent 44.2 g, CholesterolContent 158.9 mg, FatContent 35.7 g, FiberContent 0.6 g, ProteinContent 10.3 g, SaturatedFatContent 21.1 g, SodiumContent 380.4 mg, SugarContent 31.6 g
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.
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- 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 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.
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Reviews 4.6
Total Time 4 hours 20 minutes
Category Italian Recipes
Calories 452.3 calories per serving
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Calories 452.3 calories per serving
- 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.
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