PHILADELPHIA NEW YORK CHEESECAKE RECIPES RECIPES

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PHILADELPHIA NEW YORK-STYLE CHEESECAKE - MY FOOD AND FAMILY



PHILADELPHIA New York-Style Cheesecake - My Food and Family image

Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!

Provided by My Food and Family

Total Time 5 hours 25 minutes

Prep Time 15 minutes

Cook Time 5 hours 10 minutes

Yield Makes 16 servings.

Number Of Ingredients 9

20 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
4 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
  • Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 470, FatContent 33 g, SaturatedFatContent 19 g, TransFatContent 1.5 g, CholesterolContent 165 mg, SodiumContent 380 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 8 g

NEW YORK CHEESECAKE RECIPE | DELICIOUS. MAGAZINE



New York cheesecake recipe | delicious. magazine image

This baked, make-ahead cheesecake is a classic – a pudding everyone loves. Make our version for your own slice of the USA. Take this classic dessert up a notch with our New York cheesecake with a chocolate soured cream topping.

Provided by delicious. magazine

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 12

For the base
200g digestive biscuits
25g golden caster sugar
1 tsp sea salt
75g unsalted butter, melted, plus extra for greasing
For the filling
600g full-fat Philadelphia cream cheese, at room temperature
200g golden caster sugar
300ml tub soured cream
3 large free-range eggs
1 tsp vanilla extract
50g plain flour, sifted

Steps:

  • To make the base, whizz the biscuits in a food processor to fine crumbs, or put them in a sealed plastic food bag wrapped in a tea towel and bash with a rolling pin until crushed. Tip into a medium bowl and mix with the 25g sugar, the salt and melted butter (see Know-how). Press the mixture evenly into a greased 20cm loose-bottomed cake tin, then chill for at least 30 minutes or overnight.
  • Next, make the filling: using a wooden spoon or wire whisk, mix the cream cheese, sugar and 200ml of the soured cream together in a medium bowl until smooth – don’t overbeat. Gently beat in the eggs, one at a time, then add the vanilla. Using a metal spoon, fold in the flour to form a smooth batter.
  • Preheat the oven to 180°C/fan 160°C/gas 4. Remove the tin from the fridge and spoon the filling over the base. Put the tin on a baking sheet and bake for 45-60 minutes until the top is golden, set at the edges but still a bit wobbly in the middle. Leave to cool completely in the tin. When cool, transfer to the fridge to set for at least 3 hours or overnight.
  • To serve, spread the remaining soured cream over the cheesecake in a thin, even layer.

Nutrition Facts : Calories 522kcals, FatContent 40.6g (24g saturated), ProteinContent 6g, CarbohydrateContent 33g (22.1g sugars), FiberContent 0.2g

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