Anyone have a good recipe for NY cheesecake?!
My older sister used to make killer NY cheesecake...just like NY you know.
Anyone have a good recipe?
By NY, I mean, no pie crust, no cookies on the bottom....just golden brown edges and a crackling golden brown top.
Answers: I am very particular about cheesecake...I only go wild for the New York style. It is hard to find in the stores and bakeries...I guess it is too expensive or bothersome for them to make.
My older sister used to make killer NY cheesecake...just like NY you know.
Anyone have a good recipe?
By NY, I mean, no pie crust, no cookies on the bottom....just golden brown edges and a crackling golden brown top.
NEW YORKS BEST CHEESECAKE
INGREDIENTS
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
READ REVIEWS (1,257)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
the cheesecake factory has like the plain cheesecake, ask them!
Yes, and we serve it with fruit toppings, like cherries, blueberries or pineapple.
This is the best. What makes it better than most is it's five packages of creamcheese. Fills a springform pan and the wow factor will set you apart. I have made it many times. Enjoy.
Recipe Summary
Prep Time: 30 minutes Cook Time: 1 hour 15 minutes
Yield: 8 to 10 servings
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 orange, zested
1 lemon, zested
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
1 graham-cracker crust, recipe follows
Preheat oven to 550 degrees F.
Beat together cream cheese, sugar, flour, and zests with an electric mixer
until smooth. Add eggs and yolks, one at a time, then vanilla, beating on
low speed until each ingredient is incorporated and scraping down bowl
between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into
crust (springform pan will be completely full) and bake in a baking pan
(to catch drips) in middle of oven 12 minutes, or until puffed. Reduce
temperature to 200 degrees F and continue baking until cake is mostly firm
(center will stay slightly wobbly when pan in gently shaken), about 1 hour
45 minutes more.
Run a knife around top edge of cake to loosen and cool completely in
springform pan on a rack. Chill cake, loosely covered, at least 6 hours.
Remove side of pan and transfer cake to a plate. Bring to room temperature
before serving. Cheesecake keeps, covered and chilled, 2 weeks.
Graham-cracker Crust:
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt
Stir together crust ingredients and press into bottom and 1-inch up side
of a buttered 24-centimeter springform pan. Fill right away or chill up to
2 hours.
Low Carb NY Cheesecake:
20 min 20 min prep
12 servings
2/3 cup crushed pretzel sticks or pecans
1 1/2-2 cups Splenda sugar substitute, plus
3 tablespoons Splenda sugar substitute
3 tablespoons butter
4 (8 ounce) packages Philadelphia Cream cheese (room temp)
1 cup sour cream
1 package unflavored gelatin
1 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of splenda instead of 1 1/2)
option 1 or 2 here also.
Let cool.
Melt butter.
Crush Pretzels and mix with butter and 3 Tbls. Splenda. (You can subsitute 1 cup chopped recans for the pretzels, this will improve taste and lower the carbs)
Press into bottom of 9" spring form pan.
Bake@ 350 for 8 mins.
In large Mixing bowl combine Cream Cheese, Sour Cream, Vanilla, and Almond.
Blend in gelatin mixture.
Pour into spring form with crust.
Place in refrigerator and cool 4 to 5 hrs.
Optional ingredients: 1. replace unflavored gelatin with sugar free jello any flavor and reduce splend by 1/2 cup. 2. Add 1/4 cup cocoa with additional 1/2 cup splenda.
Ingredients (serves 10)
200g Nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs
3 egg yolks
3 tsp vanilla extract
1 1/2 tbs lemon juice
300ml sour cream
Good-quality cocoa powder, to dust
Method
Preheat the oven to 180°C. Grease a 23cm round springform pan. Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
Crush the biscuits in a food processor. Combine melted butter with biscuit crumbs and press into the base of the pan.
Place the cream cheese, 170g caster sugar, eggs, egg yolks, 2 teaspoons vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base. Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 hour.
Beat together sour cream, remaining sugar and vanilla and pour over the cake. Return to oven for a further 10 minutes. Remove from oven and set aside in the pan to cool, then refrigerate for 4 hours. Serve dusted with cocoa powder
found this and sounds easy and yummy