i need a receipe fpr new york style cheese cake?

Answer 1

My boyfriend loves this stuff!




New York Style Cheesecake Recipe
Ingredients
Crust:
1-1/2 cups graham cracker crumbs (375 mL)
1/4 cup unsalted butter, melted (50 mL)

Filling:
5 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar (300 mL)
3 Tbsp all-purpose flour (45 mL)
1-1/2 tsp lemon zest (7 mL)
1-1/2 tsp orange zest (7 mL)
5 eggs
2 egg yolks
1 tsp vanilla (5 mL)
1/4 cup whipping (35%) cream (50 mL)


Instructions
Preheat oven to 500 degrees F./260 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust:
In a large bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and orange zest. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream. Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees F. (260 degrees C.), reduce heat to 200 degrees F. (100 degrees C.). Bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving

Answer 2

NEW YORK STYLE SUPER CHEESE CAKE

1 c. graham cracker crumbs
1/4 c. butter, melted
1/2 c. sugar
2 tsp. vanilla
2 tbsp. butter, melted
1/4 c. sugar
1 1/2 c. dairy sour cream
2 eggs
2 (8 oz.) pkgs. cream cheese, broken into sm. pieces

Heat oven to 325 degrees. In medium bowl, thoroughly combine crumbs, 1/4 cup butter. Press on bottom of 8 or 9-inch springform pan. In blender container, combine sour cream, 1/2 cup sugar, eggs and vanilla; blend 1 minute.

Add cream cheese; blend until smooth. Slowly pour 2 tablespoons butter in through top of blender container; blend until mixed. Pour over crust.

Bake in lower third of oven 45 minutes. Remove from oven. Set oven temperature to broil. Broil cheesecake just until the top begins to show attractive brown spots. Refrigerate at least 4 hours, preferably overnight.

Answer 3

Junior's in NY is the best cheesecake I've ever tasted.


Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.

Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.

In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.

Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.

For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.

Pure Cream Cheesecake -- "The Best of the Best"

1 recipe Thin Sponge Cake Layer (see below)

For Cream Cheese Filling: 4 (8-ounce) packages regular cream cheese, at room temperature 1 2/3 cups granulated sugar 1/4 cup cornstarch 1 tablespoon vanilla extract 2 extra-large large eggs 3/4 cup heavy whipping cream

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Thin Sponge Cake Layer for Cheesecake

One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.

1/2 cup cake flour, sifted 1 teaspoon baking powder Pinch of salt 3 extra-large eggs, separated 1/3 cup plus 2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.

5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Serves 12 to 16.

Answer 4

Mmmm I easily have not in any respect had a chocolate strawberry cake. i'd have that on my recommendations now till I make one. sounds delicous. i like a sponge cake with jam and cream contained in the centre also I reminiscent of a lemon cake.

Answer 5

Go to http://www.allrecipes.com

Great recipes...