NEW YORK CHEESECAKE RECIPE {NO WATER BATH} - CAKEWHIZ
The best, classic, easy New York cheesecake recipe, made with simple ingredients and topped with sour cream frosting. Rich and creamy with no water bath!
Provided by CakeWhiz
Categories Dessert
Total Time 555 minutes
Prep Time 15 minutes
Cook Time 180 minutes
Yield 8
Number Of Ingredients 14
Steps:
- In a mixing bowl, mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
- Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
- In another mixing bowl, add cream cheese and whip until smooth.
- Add eggs, egg yolks, vanilla extract and mix until combined.
- Add sugar, flour and mix until well-blended.
- Add heavy cream and mix until mixture is smooth and creamy.
- Pour mixture in the prepared springform pan.
- Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F.
- Bake the cheesecake for 3 hours.
- At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.
- At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
- While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy.
- Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!
Nutrition Facts : Calories 942 kcal, CarbohydrateContent 97 g, ProteinContent 11 g, FatContent 58 g, SaturatedFatContent 32 g, CholesterolContent 287 mg, SodiumContent 585 mg, SugarContent 87 g, ServingSize 1 serving
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE RECIPE: HOW TO ...
I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, FatContent 36g fat (20g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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