Wher can I find a good recipe for New York Style Cheesecake?

Answer 1

The link provided is award winning. Complete with nutritional information and step by step photos. I made one from this recipe file and it was GREAT!

Answer 2

# New York-style cheesecake, made famous by Lindy's and Junior's Deli, relies upon heavy cream, cream cheese, eggs and egg yolks to add a richness and a smooth consistency. Also called Jewish-style, it's baked in a special 5- to 6-inch tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add chocolate or strawberry to the basic recipe.
http://en.wikipedia.org/wiki/Cheesecake

Answer 3

New York Cheesecake

2 vanilla beans
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 large egg yolk
1/2 cup butter
1/4 teaspoon salt
5 (8-ounce) packages cream cheese
1-3/4 cups granulated sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated orange peel
1-1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream

Split 2 vanilla beans lengthwise, scrape the seeds into a medium bowl, and stir in 1 cup flour, 1/4 cup sugar, and 1 teaspoon grated lemon peel. Add in one egg yolk, diced butter, and salt. Knead the mixture until it just forms a dough. Flatten the dough into a round and chill, wrapped in wax paper, for 1 hour. Remove the sides of a 9-inch springform pan, and lightly oil the bottom of the pan. Press two-thirds of the dough, about 1/8-inch thick, onto the bottom of the pan. Bake in a 400°F oven for 10 to 12 minutes, or until golden brown; remove from oven and chill. Meanwhile butter the sides of the pan, attach to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing to the bottom crust. Set aside. In a large bowl, cream together cream cheese with 1-3/4 cup sugar, slowly add in 3 tablespoons flour, grated orange peel. 1-1/2 teaspoon grated lemon peel, and vanilla until the mixture is smooth. Gradually add in eggs and 2 additional egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in a 500°F oven for 12 minutes. Reduce temperature to 200°F and bake for 60 minutes more. Cool in the pan on a rack. Chill, and then remove the sides.

Answer 4

:
1-1/2 cups flour
1/4 cup sugar
1/2 cup butter
1 egg yolk

Filling:
2 pounds cream cheese, at room temperature
1-1/3 cups sugar
3 eggs, at room temperature
2 egg yolks, at room temperature
3 tablespoons flour
1 teaspoon lemon zest
1 teaspoon orange zest
1/3 cup whipping cream, at room temperature

Preheat oven to 400 degrees. Grease a 9-inch springform pan. Combine crust ingredients in a food processor and blend until crumbly. Press mixture evenly over bottom and one inch up sides of pan. Bake ten minutes.

Increase oven temperature to 425 degrees. Cream cheese with sugar until fluffy. Add eggs and yolks one at a time, mixing well and scraping the bowl after each addition. Add flour, zests, and cream; mix just until blended. Pour into baked crust; bake ten minutes. Lower oven temperature to 200 degrees. Bake one hour longer. Remove from oven and cool completely before refrigerating.

Answer 5

Check out allrecipes.com for great recipes and more.

Answer 6

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups


Additional topping ideas

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces


Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.



Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”



Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•Â½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•Â½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.

Answer 7

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