NEW YORK CRUST RECIPES

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NEW YORK CHEESECAKE WITH SHORTBREAD CRUST RECIPE: HOW …



New York Cheesecake with Shortbread Crust Recipe: How … image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 20 minutes

Prep Time 50 minutes

Cook Time 01 hours 30 minutes

Yield 16 servings.

Number Of Ingredients 25

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks, room temperature
1 teaspoon vanilla extract
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
TRIPLE BERRY SAUCE:
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • 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.

Nutrition Facts : Calories 494 calories, FatContent 36g fat (21g saturated fat), CholesterolContent 200mg cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 37g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

NEW YORK STYLE THIN CRUST PIZZA RECIPE - FOOD NETWORK



New York Style Thin Crust Pizza Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 (12-inch) pizzas,

Number Of Ingredients 14

1 recipe basic pizza dough, recipe follows
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
2 cups your favorite tomato sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1-pound mozzarella, sliced 1/4-inch thick
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
  • Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
  • Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

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