What are your favorite New york styled foods to make & how do you make them?!

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new-york-style-cheesecake

If you've been craving a dense, cheesy cheesecake but can't make it to New York, try this recipe. Instruction for a lighter, lemony cheesecake are also given. Both are perfect with cherries, strawberries, or any topping you fancy.

Ingredients:

1/3 cup Butter
1 1/4 cups Graham cracker crumbs
1/4 cup Sugar
4 8-oz packages Cream cheese softened
1 14-oz can Sweeted condensed milk
4 Eggs
1 tablespoon Vanilla
1/3 cup Unsifted flour
For lighter cheesecake add:
1/4 cup Lemon juice
1 8-oz container Sour cream

Preparation:
Preheat oven to 350 degrees F. For New York Style Cheesecake omit lemon juice and sour cream.

Mix graham cracker crumbs with melted butter and press into the bottom of a 12" springform pan. Beat the 4 packages of cream cheese until fluffy. Gradually add the condensed milk and beat until smooth. Add the 1/3 cup of flour, the eggs and vanilla and mix well.

Pour into the pan and bake 1 hour until lightly browned. The center may not seem completely set. Remove from oven and cool on a wire rack until completely cool. Run a knife around the edge of the cake but do not remove the rim. Chill for several hours or over night. Remove the rim and slice into small pieces.This cake will provide 12 to 16 pieces. Top with your favorite fruit if desired.

For a lighter, lemony cheesecake - preheat oven to 300 degrees. Make the crust as instructed above. Beat 2 - 8 oz. packages of cream cheese. Add 14 oz. of sweetened condensed milk, 3 eggs, the lemon juice and sourcream. Pour into pan and bake for 50 to 55 minutes unti the cake springs back when lightly touched. Follow the same directions above for cooling, chilling, and serving.

I loooove NY style cheesecake. But I also loe NY style thin crust pizza.
Dough:
4 c flour, plus more for kneading
1 pkg instant yeast
1 1/2 tsp salt
1 3/4 c warm water
1 tbsp olive oil
-combine all ingredients in a mixing bowl and stir until it comes together. Place onto a floured surface and knead 15 minutes, or until it's springy, no longer sticky, and smooth. Form into a ball, place in an oiled bowl, cover with plastic wrap and place in a warm, humid place to rise (I set my oven to 175 with a bowl of water, then shut it off and put the dough in there). Let it rise til double, 1-1 1/2 hours. Punch down dough and divide into 3 balls. Stretch on ball into a 16" pizza (I use a pizza screen but you can use a pizza pan, or even an upside-down cookie sheet that is well-oiled).
Pizza:
Combine 1 jar Ragu pizza sauce with 1 tbsp sugar and 1 small can crushed tomatoes (drained). Mash the tomatoes a little if desired. Stir in 1 tbsp finely grated parmesan. *you can use just pizza sauce, but the sugar and cheese make it NY style. Spread 1/3 of the sauce on your unbaked crust, and top with your favorite toppings. Bake on the bottom rack at 500 degrees for 7-10 minutes, or until bottom is crisp and top is golden and bubbly. YUM!
*I normally make 2 thin crust pizzas and make the third ball into breadsticks. I stretch them into a cake pan, brush with 3 tbsp butter mixed with 1 tsp garlic salt, then sprinkle with 1 c mozarella, 1/4 c cheddar, 1/2 c parmesan, and a few shakes of that canned parmesan then bake at 450 after the pizzas are done. Sprinkl with more canned parm when it comes out and slice into 9 sticks.