New York Cheesecake Food

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New York Cheesecake image

Provided by Food Network

Categories     dessert

Time 13h50m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cups graham cracker crumbs
5 tablespoons sugar
1/4 teaspoon cinnamon
6 tablespoons melted butter
24 ounces cream cheese
1 cup sugar
1 tablespoon lemon zest (recommended: Meyer lemon)
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar
12 ounces creme fraiche
2 tablespoons sugar
Cherry Confit, recipe follows
Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)


  • Preheat oven to 350 degrees F
  • Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
  • Filling:
  • In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
  • Topping:
  • Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
  • Serve with Cherry Confit.
  • In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
  • Yield: 6 servings
  • Cooking time: 1 hour 20 minutes


Lucinda's New York-Style Cheesecake image

Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

4 ounces graham crackers, broken into pieces
1/4 teaspoon coarse salt
1/3 cup sugar
4 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract


  • Preheat oven to 375 degrees with rack in lower third of oven.
  • Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
  • In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
  • In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
  • Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
  • Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
  • To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


New York Cheesecake image

What a delicious way to end a meal! There's nothing better than a great piece of New York Cheesecake!

Provided by Bev I Am

Categories     Cheesecake

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups finely crushed graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon finely shredded lemon, rind of


  • For crust, combine graham cracker crumbs and melted butter.
  • Stir until well combined.
  • Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan.
  • Mix cream cheese, sugar, flour, and vanilla.
  • Beat with an electric mixer until fluffy.
  • Add eggs and egg yolks, beating on low speed just until combined.
  • Stir in whipping cream and lemon peel.
  • Pour into pan.
  • Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath)
  • Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
  • Cool 15 minutes.
  • Loosen crust from sides of pan.
  • Cool 30 minutes more; remove sides of pan.
  • Cool completely.
  • Chill 4 to 24 hours.
  • If desired, garnish with fresh berries.

Nutrition Facts : Calories 630.6, Fat 46.6, SaturatedFat 25.8, Cholesterol 238.7, Sodium 471.9, Carbohydrate 45.2, Fiber 0.4, Sugar 36.7, Protein 9.9


Original New York Cheesecake image

I love cheesecake and make many different varieties, but this is my basic go to recipe. There are many variations around but this is the one I like best. Always, KISS THE COOK!

Provided by KISS THE COOK

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
5 (8 ounce) packages cream cheese, softened must be Philadelphia if you can
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs


  • Bring all ingredients to room temperature (this helps to prevent cracking).
  • MIX crumbs, 3 tablespoons sugar and butter;.
  • press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
  • Bake at 325°F for 10 minutes.
  • MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Blend in sour cream. mix well
  • Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
  • Pour over crust.
  • Run a knife through to remove any air bubbles.
  • BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
  • Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
  • Run knife around rim of pan to loosen cake;.
  • Remove rim of pan.
  • Refrigerate 4 hours or overnight. (This is a must!).
  • Top with cherry pie filling and garnish, if desired.
  • Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
  • Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
  • Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
  • Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
  • Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.

Nutrition Facts : Calories 537.3, Fat 42.2, SaturatedFat 25.7, Cholesterol 190.5, Sodium 376.1, Carbohydrate 30.3, Fiber 0.2, Sugar 22.5, Protein 10.6


New York Style Cheesecake image

Provided by Food Network

Categories     dessert

Time 14h15m

Yield 6 servings

Number Of Ingredients 9

1 cup graham cracker crumbs
1/4 cup light brown sugar
1/2 stick unsalted butter, melted
12 ounces cream cheese
4 ounces sour cream
1/4 stick unsalted butter
3/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs


  • For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
  • For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
  • [disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.


Classic New York Cheesecake image

I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!

Provided by cnpick05

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs


  • Crust.
  • MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
  • Filling.
  • MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
  • BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7


New York cheesecake image

This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h30m

Number Of Ingredients 14

85g butter, plus extra for tin
140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
1 tbsp sugar, granulated or golden caster
900g Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1 ½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1 ½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice


  • Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
  • Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
  • For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
  • Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  • For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
  • With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  • Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
  • Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
  • Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
  • Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
  • Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
  • Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
  • Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Nutrition Facts : Calories 549 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium


Mini New York cheesecakes image

Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé

Provided by Valerie Barrett

Categories     Dessert, Dinner

Time 1h25m

Yield Makes 48 squares or 96 rectangles

Number Of Ingredients 12

250g ginger snap biscuit
100g butter , melted
250g ricotta
250g cream cheese
200g soured cream
3 large eggs
250g caster sugar
1 level tbsp cornflour
1 tsp vanilla extract
1 lemon , finely grated rind and juice
150ml double cream
2-4 tbsp lemon curd or fresh raspberries, to decorate


  • Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
  • Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
  • Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
  • Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
  • To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.

Nutrition Facts : Calories 124 calories, Fat 8.6 grams fat, SaturatedFat 5.2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7.9 grams sugar, Fiber 0.1 grams fiber, Protein 1.5 grams protein, Sodium 0.4 milligram of sodium

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