Simple New York Style Cheese Cake | Cheesecake Recipe Easy
This is an easy to make Newyork style cheese cake recipe for beginners with minimal ingredients, yet tasty.
Basic cheesecake recipe at home
For printable written Recipe :
New York Cheese Cake Recipe
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Biscuits 15 to 20 Nos ( Gram Crackers or any other biscuit)
Butter 4 tbsp melted (1/4 cup or 57 g)
Cream Cheese 800 g (3 Cups )
Sugar 1 Cup (200g)
Egg 4 Nos
Vanilla Extract 1 tsp
Bake over a water bath at 350 F / 180 C for 1 hr
If you do not have cream cheese , this is how to make at home.
1 liter whole milk
2 teaspoons salt
4 tablespoon lemon juice or white vinegar
In a saucepan, heat the milk on medium heat, stirring gently .One the milk start to boil reduce heat and Add lemon juice one tbsp at a time while stirring the milk . When The milk curdles strain it , add salt and blend it to a cream consistency.
In this video I am using cream cheese spread which always gives me lighter and creamier textured cake.
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Apple Crumble Cheesecake Recipe
This Apple Crumble Cheesecake has all the delicious flavours and textures of both an apple crumble, and a cheesecake! It has a cinnamon spiced biscuit base, a creamy vanilla cheesecake filling, soft cooked apples laced with spices, and a crunchy crumble topping. It's a delightful dessert for Autumn and it's no bake too!
Full recipe and instructions can be found here:
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The Easiest New York Cheesecake 2 Ways
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NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u .
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Mini Apple Pie Cheesecakes!
Ingredients: (Makes 16-18!)
Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup, 1 stick butter, melted
Cheesecake:
2- 8 oz. packages of cream cheese, softened
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp cinnamon
Crisp Topping:
2 tbsp butter, melted
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 large or medium apples or 3 small apples skinned, cored, and finely chopped
caramel sauce or ice cream, optional
Directions:
1. Preheat the oven to 350 degrees and line your muffin tins with cupcake liners.
2. Combine the graham cracker crumbs, brown sugar, melted butter, and rolled oats and stir to combine.
3. Divide that evenly into your muffin tins and press down with either your fingers or a spoon and bake for 5 minutes.
4. In a large bowl combine the cream cheese, both sugars, corn starch, vanilla, and cinnamon with an electric mixer until smooth and combined.
5. Divide the mixture on top of each of your crusts and smooth out with a spoon.
6. Divide the apples op top of the cheesecake layer.
7. Make the crisp topping by mixed all the ingredients together until combined and then sprinkle it on top of the apple layer.
8. Bake 25-30 minutes.
9. Cool 15 minutes and put into the refrigerator over night or at least 3 hours.
10. Top with ice cream or caramel or just eat them plain! They are that good!!!
Thanks for watching the video! Don't forget to check out The Baking Diva! Here is a link to one of her amazing videos! Thanks again Baking Diva!!!
Apple Pie Cheesecake Recipe
#ApplePieCheesecakeRecipe
#ApplePieCheesecake
#HowToMakeApplePieCheesecake
#GinaYoungApplePieCheesecakeRecipe
#CheesecakeRecipe
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#CheesecakeRecipes
Hello Everyone welcome to my channel and thanks for watching
I had so much fun making this recipe this will be dessert today I already had a slice of the cake and it was soo tasty
On my channel you will see that I say a prayer to our Lord and Savior at the end of each video
I thank God for the gift tag he has Given me to share with the World.
let me know if you make this what you Think of the recipe.
The hardest part of this Recipe is peeling the apples lol you can put this meal together in 1/2 hour throw it it the fridge and dessert is ready
Apple Pie Cheesecake Recipe make you some Gina Young Style
and like I said feel free to try this recipe with homemade Cheesecake as well.
Stay tuned for more Great Recipes Gina Young style when I cook I always make sure
that I am always very Detailed so people can understand the art of cooking I give step by step tutorials enjoy
INGREDIENTS
4 Granny Smith APPLES
CINNAMON
PINCH SALT
WHITE AND BROWN SUGAR
VANILLA
MILK
CHEESECAKE PRE MADE MIX 2 BOXES
CORN STARCH MIX WITH A LITTLE WATER
GOD BLESS ENJOY ????
#InTheKitchenWithGinaYoung #GInaYoungDesserts #CheeseCake
#Recipe #Desserts #HowToCook
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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