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New York Cheesecake

N.Y. Cheesecake
N.Y. Cheesecake

 

 

 

 

 

 

N.Y. Cheesecake

Hands down New York Cheesecake  is my all time favorite dessert.  The unique thing about this recipe is that you can with an easy substitution make this two ways.  My personal favorite is the thick dense stick to the roof of your mouth cheesecake, a slightly lighter a little less dense and more airy result is a simple substitition of whipped cream cheese for the  original version.

I don’t often mention brands, but in this case I did try to make the cheesecake once with a store brand cream cheese and it did not come out as well as Philadelphia brand cream cheese original, but the choice is yours.

The one “Big Tip” for baking here is once the baking time is up turn the oven off but DO NOT OPEN THE OVEN FOR 1 HOUR.  This allows the cake to cool slowly and prevents most cracking on the top.  Also you will be baking in a springform pan, make sure it is water tight, if not  line it on the outside with aluminum foil.

Ingredients for N.Y. Cheesecake

  1. 4 – 8oz packages of block cream cheese.
  2. 16 oz Sour cream
  3. 1 tsp vanilla
  4. 1½ cups granulated sugar
  5. ¼# sweet butter
  6. 2 Tbsps corn starch
  7. 1 tsp fresh lemon juice
  8. 5 eggs
  9. 1½ cups crushed graham crackers (=’s 1 sleeve)
  10. 6 Tbsps butter melted
  11. ¼  cup granulated sugar (optional)

 

Directions for N.Y. Cheesecake

In a food processor break the graham crackers to a fine crumb.  Add the sugar mix throughly and stir in the melted butter until all is combined and moist.  Spoon the mixture into the bottom of a 10″ springform pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.

press graham crackers into bottom of spring form pan
press graham crackers into bottom of spring form pan

 

 

 

 

 

 

Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.

In a mixer on slow speed blend all the ingredients except the eggs.  Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.

Pour into the springform pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.

 Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the springform pan.  Place into a 375º oven for one hour.  After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).

After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.

Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.

IMG_0549

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Secret-1107163-Signature-Springform/dp/B00C773I3A/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803624&sr=1-3&keywords=10%22+springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=0bd665a1848ef2b4092a7caad8e3e15e
https://www.amazon.com/Norpro-Stainless-Steel-Grip-EZ-Pounder/dp/B00004UE7C/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803690&sr=1-3&keywords=meat+pounder&linkCode=ll1&tag=rantsravesa06-20&linkId=abfc42b8730ced73f31b2cdbde8f1b7c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

A royal dessert for a S.A.P.P. I think I could have this every night!  5 paws!

IMG

 

 

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New York Cheesecake

New York Cheesecake

Ingredients

  1. 4 - 8oz packages of block cream cheese.
  2. 16 oz Sour cream
  3. 1 tsp vanilla
  4. 1½ cups granulated sugar
  5. ¼# sweet butter
  6. 2 Tbsps corn starch
  7. 1 tsp fresh lemon juice
  8. 5 eggs
  9. 1½ cups crushed graham crackers (='s 1 sleeve)
  10. 6 Tbsps butter melted
  11. ¼ granulated sugar (optional)

Instructions

  1. In a food processor break the graham crackers to a fine crumb. Add the sugar mix throughly and stir in the melted butter until all is combined and moist. Spoon the mixture into the bottom of a 10" spring form pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.
  2. Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.
  3. In a mixer on slow speed blend all the ingredients except the eggs. Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.
  4. Pour into the spring form pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.
  5. Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the spring form pan. Place into a 375º oven for one hour. After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).
  6. After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.
  7. Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.
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Autumn Cheesecake

Autumn Cheesecake
Autumn Cheesecake

 

 

 

 

 

 

 

 

Autumn Cheesecake

I had a friend ask if I could make her a dessert for her family for the day before Thanksgiving.  She had relatives coming into town on Wednesday and was planning a big dinner.  The first couple of ideas that came to mind would have required her to bake or prepare in some way so I crossed them off my list.  I thought of Tiramisu, but she was making a coffee gravy brisket so that would have been too much coffee.  I finally settled on an Autumn Cheesecake, it’s not a traditional Thanksgiving dessert and so it won’t compete with the next days offerings, yet it still is festive.

It is a fairly easy to make recipe, with great results.

Autumn Cheesecake Ingredients

For the crust

  1. 8-9 Graham crackers finely chopped to crumbs = 1+ cups
  2. 1/2 cup very finely chopped pecans
  3. 3 Tbs Sugar
  4. 1/2 tsp cinnamon
  5. 5 Tbs butter melted

For the Batter

  1. 2 -8oz packages cream cheese softened
  2. 1/2 cup sugar
  3. 2 eggs
  4. 1/2 tsp vanilla

For the apple layer

  1. 7-8 baking apples (ie: Granny Smith)
  2. 1/2 cup sugar
  3. 3/4 tsp cinnamon

For the topping

  1. 4-5 Tbs apricot preserve melted
  2. 1/4 cup chopped pecans (lightly toasted optional)

 

Directions for the Autumn Cheesecake 

For the Apple layer:

Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated.  Set aside.

For the crust:

Preheat oven to 350°

In a small sauce pan melt the butter

In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl.  Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.

Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.  Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..

For the batter:

In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well  combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.  Pour into the cooled springform pan and smooth the mixture level.

Apples:

Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.

Remove to a wire rack to cool.

In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.  Sprinkle the pecans over the apples.  Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.

Remove from the refrigerator about an hour before serving and remove the sides of the springform  pan. Sit back and wait for the Ohhs and Ahhs!

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I’m a very spoiled SAP (Scottish American Princess) and I don’t care for cinnamon, but the cheese and cake layers are divine!  So a reluctant 5 paws for the effort.

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Autumn Cheesecake
Serves 8
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Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
2 hr
Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
2 hr
Ingredients
  1. FOR THE CRUST
  2. 8-9 Graham crackers finely chopped to crumbs
  3. 1/2 cup very finely chopped pecans
  4. 3 Tbs Sugar
  5. 1/2 tsp cinnamon
  6. 5 Tbs butter melted
  7. FOR THE BATTER
  8. 2 -8oz packages cream cheese softened
  9. 1/2 cup sugar
  10. 2 eggs
  11. 1/2 tsp vanilla
  12. FOR THE APPLE LAYER
  13. 7-8 baking apples (ie: Granny Smith)
  14. 1/2 cup sugar
  15. 3/4 tsp cinnamon
  16. FOR THE TOPPING
  17. 4-5 Tbs apricot preserve melted
  18. 1/4 cup chopped pecans (lightly toasted optional)
FOR THE APPLE LAYER
  1. Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.
FOR THE CRUST
  1. Preheat oven to 350°
  2. In a small sauce pan melt the butter
  3. In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
  4. Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..
FOR THE BATTER
  1. In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated. Pour into the cooled springform pan and smooth the mixture level.
APPLES
  1. Arrange the apples in decorative layer over the batter* and then place the pan into the oven and bake for about 70 minutes.
  2. Remove to a wire rack to cool.
  3. In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top. Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.
  4. Remove from the refrigerator about an hour before serving and remove the sides of the springform pan. Sit back and wait for the Ohhs and Ahhs!
Notes
  1. 8-9 Graham crackers equals approximately 1+ cups
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