New York Style Cheesecake

Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven for about 15 minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Crust: 2 cups (200 grams) graham cracker crumbs or finely crushed Digestive biscuits 1/4 cup (50 grams) granulated white sugar 1/2 cup (114 grams) unsalted butter, melted Filling: 32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 1 cup (200 grams) granulated white sugar 3 tablespoons (30 grams) all purpose flour 5 large eggs, room temperature 1/3 cup (80 ml) heavy whipping cream (double cream) 1 tablespoon lemon zest 1 teaspoon pure vanilla extract Topping: 1 cup (240 ml) sour cream 2 tablespoons (30 grams) granulated white sugar 1/2 teaspoon pure vanilla extract

Chantals ny cheesecake Ingredients

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

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3. 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. 4. 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 Best Cheesecake Recipe

How to Make a Cheesecake

Cake: 6 large eggs 1 1/2 C sugar 2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand 1/2 pint sour cream 1/2 pint heavy cream juice of one lemon 1 Tablespoon vanilla extract 2 heaping Tablespoons flour Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits) 6 Tablespoons melted butter 1/2 C sugar Preheat oven to to 425. Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth. While cake mixture is beating, make the crust. Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes. When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes. Bake in 425 oven for 15 minutes. Then turn oven down to 275 and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

Sweet life Graham Cracker Crust

Unsalted butter, softened, for greasing 250 g (about 9 ounces) graham wafers or 270 g (2 cups + 2 tablespoons) graham wafer crumbs 56 g ( cup) caster (superfine granules) sugar 113.5 g ( cup or 1 stick) unsalted butter, melted

1. 2. 3. 4.

Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan. If using graham wafers, place in the bowl of a food processor and process to a fine crumb. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan. 5. Place in the freezer to set while preparing the cream cheese filling.

Cream Cheese Filling

1250 g (44-ounces or 5 250 g packages) Philadelphia Cream Cheese, softened 375 g (1 2/3 cups) caster (superfine granules) sugar 24 g (3 tablespoons) plain (all-purpose) flour, sifted Finely grated zest of half a lemon Finely grated zest of half an orange 1 teaspoon pure vanilla extract 5 large eggs 2 large egg yolks

1. Preheat oven to 260 C (500 F). 2. In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed. 3. Reduce speed to low, gradually add the sugar and flour; beat until smooth. 4. Add both zests and vanilla; beat to just combine. 5. Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition. 6. Put chilled, crumb lined springform pan in a shallow baking tin. Pour filling into crust; smooth filling with an offset spatula. 7. Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me). Reduce oven temperature to 93 C (200 F) and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour. 8. Transfer springform pan to a wire rack. Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack. 9. Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.

Cherry Topping

14 g (1-tablespoons) cornstarch 44 ml (3 tablespoons) water 710 g (about 25 ounces) sweet cherries, divided, fresh or frozen, pitted 118 ml (4 ounces or -cup) orange juice 56 g (-cup) caster (superfine granules) sugar Finely grated zest of half a lemon Finely grated zest of half an orange Splash of freshly squeezed lemon juice 30 ml (2 tablespoons) brandy, optional (if not using increase the amount of orange juice)

1. Dissolve cornstarch in water.

2. In a medium-sized saucepan, stir together 570 g (about 20-ounces) cherries, orange juice, and sugar. Cook over medium heat, stirring constantly until sugar is dissolved. 3. Add lemon zest, orange zest, and lemon juice; bring to the boil over medium heat, stirring occasionally. 4. Pour the cornstarch mixture through a small sieve into the cherry mixture; stirring to well combine and cooking over medium heat for 2 minutes. 5. Reduce to low heat, add the brandy and remaining cherries and allow mixture to simmer, 1 to 2 minutes. 6. Remove from heat; transfer cherry topping to a heatproof bowl. Allow cherry topping to cool completely at room temperature; cover and refrigerate to chill.

Ingredients: 1 cup graham cracker crumbs (crushed) cup macadamia nuts (crushed) 1 teaspoon ground cinnamon cup butter 5 (8 oz) Packages of softened cream cheese 1 cup sugar 3 tablespoons of flour 5 eggs 2 egg yolks heavy whipping cream 1 teaspoons almond extract Cooking Instructions:

Step 1: Preheat your oven to 400 degrees. Crush graham crackers and macadamia nuts and mix them together with ground cinnamon and melted butter in a bowl. Step 2: Press onto the bottom and sides of a 9 inch springform pan. Step 3: Place it into the oven and bake for 7 minutes, then remove and let it cool.

Step 4: Increase oven temperature to 475 degrees. Combine cream cheese, 1 cup sugar, 3 tablespoons of flour, 5 eggs and 2 egg yolks, and mix thoroughly. Next, add almond extract and heavy whipping cream and mix just enough to blend. Step 5: Pour filling mixture over your crust. Place back in the oven and bake on 475 for 10 minutes. Step 6: Reduce oven temperature to 200 degrees and let your cheesecake bake for 1 hour. After an hour turn off your oven, but leave the cake in there for another hour before taking out. Step 7: Remove the cheesecake from your oven, cool slightly and then place it overnight in your refrigerator. Graham Cracker-Crumb Crust:

1 1/4 cup(s) graham cracker crumbs, from 11 rectangular graham crackers 4 tablespoon(s) butter or margarine, melted 1 tablespoon(s) sugar

Cheesecake:

3 package(s) (8 ounces each) cream cheese , softened 3/4 cup(s) sugar 1 tablespoon(s) all-purpose flour 1 1/2 teaspoon(s) vanilla extract 3 large eggs 1 large egg yolk 1/4 cup(s) milk Fresh berries, for garnish

Directions 1. Preheat oven to 375 degrees F. Prepare Crumb Crust: In 8 1/2- to 9-inch springform pan, with fork, mix crumbs, melted butter, and sugar until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool crust in pan on wire rack. Turn oven control to 300 degrees F. 2. Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce

speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended. 3. Pour batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edge. 4. Cool completely in pan on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with fresh fruits.

Read more: New York Style Cheesecake Recipe - Good Housekeeping

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs 1/4 cup butter, melted 1-1/4 cups sugar, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 tsp. vanilla, divided 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided 4 eggs 2 cups fresh strawberries, sliced

Make It
HEAT oven to 325F.

1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

2 BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

3 BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

Filling: 5 8-ounce bars cream cheese, at room temperature 2 Tbsp. flour 1 Tbsp. confectioners' sugar 11/2 cups sugar grated rind of 1 lemon 1/2 tsp. orange liqueur 3/4 tsp. vanilla 2 egg yolks at room temperature 5 eggs at room temperature

1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. Sugar 3 Tbsp. Butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sugar 3 Tbsp. Flour 1 Tbsp. Vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 Eggs 1/3 cup seedless strawberry jam

1-1/4 cups graham cracker crumbs 1/4 cup sugar 6 tablespoons butter or margarine 3/4 teaspoon cinnamon Filling: 2 lbs. cream cheese (4-8oz. pkgs.) 1/4 teaspoon salt 1 cup sugar 4 eggs 1-1/4 tablespoon lemon juice Topping: 2 cups sour cream 1/4 cup sugar 1 teaspoon vanilla