How to Make New York Style Cheesecake | Cake Recipe | Allrecipes.com
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Watch how to make a 5-star New York-style cheesecake. Thick and creamy, this cheesecake recipe is also super-simple to make.
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New York Style Cheesecake Recipe - LeGourmetTV
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This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking.
Ingredients:
1 cup graham cracker crumbs
1/4 cup sugar
2 tbsp melted butter
500 g cream cheese
3/4 cup sugar
3 eggs
1 tbsp lemon juice
2 tsp vanilla
Pinch salt
3 cups sour cream
Method:
Stir together crumbs, sugar and butter until
combined; press into bottom of lightly greased 8
springform pan. Tightly wrap bottom of pan with foil.
Bake in centre of 325°F oven for 8 to 10 minutes.
Meanwhile, beat cream cheese until soft.
Gradually add sugar beating for 3 minutes until
smooth and light, scraping bowl often. On low speed,
beat in eggs, 1 at a time, scraping bowl often.
Stir in lemon juice, vanilla and salt, then sour cream.
Pour over crust.
Set springform pan in larger baking pan; pouring
enough hot water into larger pan to come 1 up side
of springform pan.
Bake in pre-heated 325°F oven for 1-1/4 hours or
until edge is set and centre is still a little jiggly.
Turn off oven. Run knife around edge of cake.
Let cool in oven for 1 hour.
Remove from bain marie and transfer to rack;
remove foil and let cool completely.
...then enjoy!
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Gemma's Best-Ever New York Cheesecake Recipe
Nothing beats my Best-Ever New York Cheesecake recipe. Bake to perfection, silky and sweet, this is the cheesecake you've been dreaming of. Get my step-by-step recipe:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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No Oven Mango Cheesecake Recipe | Home-Made Cream Cheese | Eggless | No Gelatine | Chef Sanjyot Keer
This is one of the easiest No Bake Cheesecake recipes ever! No gelatine, No Agar Agar, No Oven, N Eggs & PERFECT BAKED TEXTURE!
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Full written recipe Steamed Mango Cheesecake
Prep time: 12-15 minutes
Cooking time: 1 hr 20 minutes
Serves: 6-7 people
Cream cheese
Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
FRESH CREAM | फ्रेश क्रीम 250 ML
LEMON JUICE | निंबू का रस 1/2 - 1 NOS.
SALT | नमक A PINCH
Method:
To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
While stirring at regular intervals bring the milk to a simmer.
Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
Further squeeze out the excess water & let is rest for five minutes.
Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.
Cheesecake
Ingredients:
BISCUITS | बिस्कुट 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
BUTTER | मक्खन 80 GRAMS (MELTED)
CREAM CHEESE | क्रीम चीज़ 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर 1/2 CUP
CORN FLOUR| कॉर्न फ्लोर 1 TBSP
CONDENSED MILK | कंडेंस्ड मिल्क 150ML
FRESH CREAM | फ्रेश क्रीम 3/4 CUP
CURD | दही 1/4 CUP
VANILLA ESSENCE | वैनिला एसेंस 1 TSP
MANGO PUREE | मेंगो प्युरी 100 GRAM (FRESH)
LEMON ZEST | निंबू का छिलका 1 NOS.
MANGOS | आम AS REQUIRED
Method:
To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
Place the mould in the fridge until you make the batter for the cheesecake.
To make the batter for the cheesecake add the cream cheese into a large bowl.
Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your mango cheesecake is ready to be cut & served.
Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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