Recipes for "new york cheesecake"

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.

To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.

Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.

Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Mix graham cracker crumbs and melted butter together in a medium bowl until well combined.

Press onto the bottom of the prepared pan to make a packed crust.

Mix cream cheese and sugar together in a large bowl until smooth. Blend in milk, then mix in eggs, one at a time, until just combined.

Add sour cream, flour, and vanilla; mix until smooth.

Pour filling onto prepared crust. Bake in the preheated oven for 1 hour.

Turn the oven off; let cheesecake cool in the oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.

Preheat the oven to 400 degrees F (205 degrees C).

Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust.

Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping.

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan.

In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.

Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.

Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.

Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.

Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.

Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.

Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.

Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the middle position.

Beat cream cheese, ricotta cheese, and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time. Add butter, flour, cornstarch, and vanilla extract; beat until well combined. Fold in sour cream and lemon juice; pour into an ungreased 10-inch springform pan.

Bake in the preheated oven for 1 hour. Turn off oven; leave cheesecake inside the oven for 2 hours. Remove cheesecake from the oven; cool completely.

Run a thin spatula around edges of pan before opening pan to remove cheesecake. Serve cold or at room temperature; refrigerate leftovers.

Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about ½ inch water to create a water bath; set aside.

Combine graham cracker crumbs, 4 tablespoons melted butter, and ¼ cup sugar in a bowl; mix well. Press evenly into a 9-inch springform pan, pressing firmly with a small, flat-bottom bowl or glass, to cover bottom and about ½ inch up the sides.

Bake in the preheated oven until crust is set, about 10 minutes. Set aside to cool. Reduce the oven temperature to 325 degrees F (165 degrees C).

Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Add 1 ½ cups sugar; beat well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until blended. Add heavy cream; beat until blended. Add vanilla extract; beat until blended. Add flour; beat until blended. Pour batter into crust; carefully place the pan into the prepared water bath. The water level should come about ¾ of the way up the sides of the springform pan; add (or remove) water as necessary.

Bake in the preheated oven until sides appear solid and the center appears just undercooked, about 1 ½ hours. Turn the oven off, but do not open the door. Cool cheesecake in the water bath (in the closed shut off oven) for 3 to 4 hours; the center will continue to cook slowly.

Open the oven door slightly; keep cheesecake inside 1 hour more. Transfer cheesecake from the water bath to a wire rack on the counter. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.

Run a thin metal knife along the sides of the springform pan, then unlock, and slip the side section up and over cheesecake. Run the knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide cake to a liner or platter, then slice and serve.

Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.

In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.

Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.

Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Preheat the oven to 350 degrees F (175 degrees C).

Make crust: Mix together graham crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Set aside.

Make cheesecake: Mix together cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in eggs, vanilla, and cream of tartar. Pour over crust in the pan.

Bake in the preheated oven until the center is set, about 50 minutes. Allow to cool on the counter for 5 minutes.

While cheesecake is cooling, make topping: Mix together sour cream, sugar, and vanilla in a medium bowl until smooth.

Pour topping over cheesecake, starting from the sides of the pan and working your way to the center.

Return cheesecake to the oven until topping is set, about 5 minutes. Allow to cool in the pan to room temperature. Chill in the refrigerator for at least 6 hours before serving.