I'm looking for a great New York style cheesecake recipe.?

Question

Does anyone have any really good ones?

Answer 1

yes not to do it yourself order from juniors and say it was yours.lol

http://www.juniorscheesecake.com/

Answer 2

White Chocolate and Raspberry Cheesecake

Serves 8 - 12

Preparation :15 Cook :45 Stand 1:00 Total 2:00

It's better to give out this recipe to your friends after serving it or they might just not leave. Really!

1 pound cream cheese, softened
1/3 cup sugar
3 each eggs, large
2 tablespoons lemon juice, fresh squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
8 ounces white chocolate, softened in the microwave
4-5 ounces seedless red raspberry jam, microwave until fluid
1 each GRAHAM CRACKER CRUST, Recipe below

Preparation:

Preheat oven to 350 degrees. Make the graham cracker crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.

Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.

Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.

Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You'll have to wipe the knife clean between each stroke. You'll know what to do with the wiped batter!

Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.

Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight before cutting.

Answer 3

NEW YORK STYLE CHEESECAKE

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind

Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.



FAMOUS NEW YORK STYLE CHEESECAKE

2 1/2 lb. cream cheese
1/2 lb. sugar
1/2 lb. sour cream
1/2 oz. vanilla
1/2 oz. lemon juice
5 eggs
20 graham crackers, crushed
1/2 c. sugar
1/2 stick butter

Mix graham cracker crumbs, 1/2 cup sugar and butter.
Mix well softened cheese and 1/2 pound sugar until smooth. Add sour cream, then eggs, then flavorings until mixture is very liquid and thoroughly mixed.

BAKING PROCEDURE -- PREHEAT OVEN TO 350 DEGREES. Coat a 10 inch spring-form pan well with butter. Line base with graham cracker crumb mixture. Pour batter evenly over base until just under lid of the pan. Leave enough room for the mix to rise without flowing over.

Bake the cake in a pan of water (place the spring-form pan in a roasting pan with about 1/2 inch of water - do not let the pan run out of water during the baking process) at 350 degrees for 1 1/2 hours. The cake will rise. Watch for cracking at the top and browning.

Answer 4

Chantal's New York Cheesecake
Submitted by: Chantal Rogers

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
Original recipe yield: 1 - 9 inch springform pan.
Prep Time:30 MinutesCook Time:1 Hour Ready In:7 Hours 30 MinutesServings:12 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Answer 5

elements a million a million/2 cups all-purpose flour a million/3 cup white sugar a million egg, beaten a million/2 cup butter, softened 2 a million/2 kilos cream cheese, softened a million 3/4 cups white sugar 3 tablespoons all-purpose flour 5 eggs 2 egg yolks a million/4 cup heavy whipping cream guidelines Preheat oven to four hundred stages F (2 hundred stages C). gently coat a 10 inch springform pan with spray oil. be conscious: you may want to apply a 9x13 inch pan instead. To make the crust: integrate a million a million/2 cups flour, a million/3 cup sugar, a million egg and a million/2 cup butter or margarine. spread to the sides of the pan. Prick throughout with a fork, then bake 15 minutes at four hundred stages F (2 hundred stages C). enable to relax. improve oven temperature to 475 stages F (245 stages C). In a wide bowl, integrate cream cheese, a million 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and integrate thoroughly. upload cream and integrate in uncomplicated words adequate to blend. Pour filling over crust and bake for 10 minutes at 475 stages F (245 stages C). shrink temperature to 2 hundred stages F (ninety 5 stages C) and proceed to bake for one hour. turn oven off, yet go away cake in for yet another hour. do not project if curiously a touch jiggly in the middle. relax in one day. that's crucial! If wanted, suitable such as your well-known fruit or serve undeniable.

Answer 6

1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter, softened
5 (8 oz) pkgs cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed


Directions:

In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour.

Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 minutes, or until golden.

Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill.

Preheat oven to 500 degrees F. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce temperature to 250 degrees F. and bake 1 hour longer.

Let cheesecake cool on wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges.

This recipe for Lindy's New York Cheesecake serves/makes 14

Recipe ID: 32898

Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

http://www.cdkitchen.com/recipes/cat/1392/0.shtml

Answer 7

To me, a "real" cheesecake is not "cut" with sour cream. It is mainly cream cheese. Hence, my offerings. On the last one, just leave off hte toppings if you liek for a NY cheesecake, or "plain" cheesecake.


Best Cheesecake

Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375
Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan.
Bake for 5-10 minutes
Cool until reaches room temp.

Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream

Reduce oven to 325ºF.
Wrap bottom of sprinform pan with alumium foil. A few sheets.

Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature.
In a small bowl lightly beat eggs, lemon juice and vanilla.
With mixer running slowly add egg mixture to cream cheese. In about 4 increments.
Add heavy cream next. Mix well.

Pour cream cheese filling into springform pan.
Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.

Bake for 60 to 90 minutes, or until center is firm .
________________________________

Jamie's Traditional Thanksgiving Cheesecake

1/4 cup butter, melted
1-1/4 cups crushed graham crackers
4 (8 ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup unsifted flour
Raspberry Sauce (recipe follows)
1 package (12 oz semi-sweet chocolate chips
1/2 cup milk

Pre-heat oven to 300° degrees.

Prepare Crumb Crust: Stir together butter and crushed graham crackers. Press onto bottom and up the sides of a 9-inch spring form pan.

Cheesecake: In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla then flour. Pour mixture into the prepared spring form pan. Bake 50 to 60 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

Toppings: Place the chocolate chips into a microwave-safe container. Add the milk. Microwave on High 2 minutes at a time, stopping to stir, until chocolate is melted and mixed with the milk. Serve warm.

Serve the raspberry pie filling in one bowl and the chocolate sauce in another along with the cheesecake. Let your guests choose their toppings.

RASPBERRY SAUCE
2 quarts raspberries - fresh or frozen, thawed
1 cup sugar (or more to taste)
3 Tablespoons corn starch

Place the raspberries and sugar into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.

--Paula Dean, FoodTV