NEW YORKER RECIPE RECIPES

Name: A New Yorker's Real Italian Cheesecake
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 12 slices, 12 serving(s)
Ingredients: 10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total); 1 1/8 tablespoons sugar; 4 1/2 tablespoons melted butter; 24 ounces ricotta cheese; 16 ounces cream cheese, softened; 1 cup sugar; 6 eggs; 6 tablespoons flour; 8 ounces sour cream; 1 1/2 teaspoons vanilla extract

A NEW YORKER'S REAL ITALIAN CHEESECAKE RECIPE - FOOD.COM

A New Yorker's Real Italian Cheesecake Recipe - Food.com image

WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 4 hours

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

Ingredients

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 325°F.
Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
Mix sugar, crumbs, and melted butter together well to form crust.
Press this mixture into the bottom of the springform pan and up the sides until you run out.
Bake crust for about 7-10 minutes or until golden brown.
Cool on wire rack while preparing the batter.
With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
Stir in the sour cream and vanilla by hand.
Pour mixture into cooled crust.
Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
Bake for 90 minutes.
After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
Carefully remove cake from water pan and remove foil from springform pan.
Cool on wire rack for 1 hour.
Cover cake with plastic wrap and chill in refrigerator overnight.
Enjoy!

Nutrition Facts : Calories 486.4, FatContent 33, SaturatedFatContent 19.5, CholesterolContent 197.7, SodiumContent 308.4, CarbohydrateContent 33.7, FiberContent 0.4, SugarContent 22, ProteinContent 14.5

TAKEOUT-STYLE SESAME NOODLES RECIPE - NYT COOKING

Takeout-Style Sesame Noodles Recipe - NYT Cooking image

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

Steps:

Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http//schema.org, Calories 628, UnsaturatedFatContent 16 grams, CarbohydrateContent 90 grams, FatContent 21 grams, FiberContent 6 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 797 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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