New York cheese cake anyone <33?!
does any1 of u have the best new york cheese cake receipie and have tried & got so yuumy in the tummy :P!?! , I always do the ones in a cooking books and they suck big time , Www@FoodAQ@Com
Answers:
Ingredients
85g Butter
140g digestive biscuits, about 10 biscuits
0!.5 tbsp caster sugar
1 tbsp Cocoa powder
60g dark chocolate chips
For the filling
900g full-fat soft cheese, such as Philadelphia cheese
250g golden caster sugar
3 tbsp plain flour
1!.5 tsp vanilla extract
1 lemon, grated zest
1!.5 tsp lemon juice
3 large Eggs
1 egg yolk
284ml Soured cream
For the soured cream topping
142ml Soured cream, (or fresh cream sharpened with lemon juice)
1 tbsp caster sugar
2 tsp lemon juice
Method
1!. Melt the butter in a medium pan!. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips!.
2!. Pre-heat the oven to 240C/gas 9!. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter!.
3!. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though!. Leave to one side while you make the filling!.
4!. Using an electric whisk, beat the cream cheese until soft!. Gradually add the sugar, followed by the flour, vanilla, and lemon zest and juice!. Add the eggs and extra yolk, a little at a time!.
5!. Stir in the soured cream and pour the cheesecake mixture into the prepared cake tin - over the biscuit crumbs!. Tap the tin on the counter - this removes any air bubbles and ensures an even rise!. Set the tin on a baking tray!.
6!. Bake in a hot oven for 10 minutes, then reduce the temperature to 90C/gas 1/4 and continue cooking for 25 minutes!. By this time, the cheesecake should be golden and lightly set!. Turn off the oven and leave the cheesecake to cool down slowly for 40 minutes!. This prevents any cracking occurring on the surface!. Remove from the oven and leave to cool completely!.
7!. For the topping, mix the soured cream with the sugar and lemon juice, and spread over the cake!.
8!. Chill the cheesecake, preferably overnight!. To serve, run a round-bladed knife around the cake tin edges and unlock the sides of the cake tin!. Slide the cheesecake onto a serving plate and cut into generous-sized portions!. This dessert goes really well with heaps of fresh blueberries!.Www@FoodAQ@Com
85g Butter
140g digestive biscuits, about 10 biscuits
0!.5 tbsp caster sugar
1 tbsp Cocoa powder
60g dark chocolate chips
For the filling
900g full-fat soft cheese, such as Philadelphia cheese
250g golden caster sugar
3 tbsp plain flour
1!.5 tsp vanilla extract
1 lemon, grated zest
1!.5 tsp lemon juice
3 large Eggs
1 egg yolk
284ml Soured cream
For the soured cream topping
142ml Soured cream, (or fresh cream sharpened with lemon juice)
1 tbsp caster sugar
2 tsp lemon juice
Method
1!. Melt the butter in a medium pan!. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips!.
2!. Pre-heat the oven to 240C/gas 9!. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter!.
3!. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though!. Leave to one side while you make the filling!.
4!. Using an electric whisk, beat the cream cheese until soft!. Gradually add the sugar, followed by the flour, vanilla, and lemon zest and juice!. Add the eggs and extra yolk, a little at a time!.
5!. Stir in the soured cream and pour the cheesecake mixture into the prepared cake tin - over the biscuit crumbs!. Tap the tin on the counter - this removes any air bubbles and ensures an even rise!. Set the tin on a baking tray!.
6!. Bake in a hot oven for 10 minutes, then reduce the temperature to 90C/gas 1/4 and continue cooking for 25 minutes!. By this time, the cheesecake should be golden and lightly set!. Turn off the oven and leave the cheesecake to cool down slowly for 40 minutes!. This prevents any cracking occurring on the surface!. Remove from the oven and leave to cool completely!.
7!. For the topping, mix the soured cream with the sugar and lemon juice, and spread over the cake!.
8!. Chill the cheesecake, preferably overnight!. To serve, run a round-bladed knife around the cake tin edges and unlock the sides of the cake tin!. Slide the cheesecake onto a serving plate and cut into generous-sized portions!. This dessert goes really well with heaps of fresh blueberries!.Www@FoodAQ@Com
YES!!!!!!!!
This is ABSOLUTELY delicious!!! You should try it!
15 graham crackers, crushed
2 tablespoons butter, melted
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
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch spring-form pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of spring-form 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!. Serves 12
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This is ABSOLUTELY delicious!!! You should try it!
15 graham crackers, crushed
2 tablespoons butter, melted
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
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch spring-form pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of spring-form 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!. Serves 12
///\\\Www@FoodAQ@Com
I love this recipe:
http://www!.mydish!.co!.uk/recipe/62/cheese!.!.!.
it is really the classic new york cheese cake recipe but it is not too fat!!!Www@FoodAQ@Com
http://www!.mydish!.co!.uk/recipe/62/cheese!.!.!.
it is really the classic new york cheese cake recipe but it is not too fat!!!Www@FoodAQ@Com
Lindy's in Times Square has the best cheese cake!. You can look into that!.Www@FoodAQ@Com
No recipe, but I Pace myself to only three slices at a time!. LOLWww@FoodAQ@Com