cheesecake?

Question

I am looking for a good recipe for new york cheesecake.any help would be appreciated.

Answer 1

New York Cheesecake
Crust:
2 cups graham cracker crumbs
5 tablespoons sugar
1/4 teaspoon cinnamon
6 tablespoons melted butter

Filling:
24 ounces cream cheese
1 cup sugar
1 tablespoon lemon zest (recommended: Meyer lemon)
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar

Topping:
12 ounces creme fraiche
2 tablespoons sugar

Cherry Confit, recipe follows
Special equipment: a 9-inch non-stick Teflon coated spring form pan

Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.

Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with Cherry Confit.

Cherry Confit:
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)

In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Yield: 6 servings
Cooking time: 1 hour 20 minutes

Answer 2

Cheesecake Recipes
Index
Baklava Cheesecake
Chocolate Caramel Pecan Cheesecake
Chocolate Lover's Cheesecake
Chocolate Raspberry Truffle Cheesecake
Coconut-Ricotta Cheesecake
COLLECTION: Cheesecake (1)
COLLECTION : Cheesecake (2)
Felice's Cheesecake
Fudge Truffle Cheesecake
Hazelnut Macaroon Cheesecake
Killer Cheesecake
Little Cheesecakes
Marx Bros. Cheesecake
No Bake Cherry Dreamwhip Cheesecake
Oreo Cheesecake
Pumpkin Cheesecake (1)
Pumpkin Cheesecake (2)
Pumpkin Cheesecake - COLLECTION
Refrigerator Cheesecake
Richer than Sin White Chocolate Cheesecake
Two Cheesecakes

Answer 3

New York style cheesecake made with cream cheese, sweetened condensed milk, and a strawberry whipped cream topping.

INGREDIENTS:
5 tablespoons melted butter
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar

Filling
4 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 eggs
1/3 cup all-purpose flour
1 tablespoon vanilla extract

PREPARATION:
Preheat oven to 300°.

Combine crust ingredients and press into bottom of a 9-inch springform pan.

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until sell blended. Pour into prepared crust. Bake for 1 hour, or until lightly browned. Cool. Chill and garnish with dollops of whipped cream around edge and sliced fresh strawberries.

Answer 4

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 .

Answer 5

http://www.kraftcanada.com/en/CookingSchool/CookingSchoolVideos/
there's a video too!


PHILADELPHIA New York-Style Strawberry Swirl Cheesecake Squares
1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup butter, melted
4 pkg. (250 g each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup sour cream
1 Tbsp. vanilla
1/3 cup KRAFT PURE Strawberry Jam
4 eggs

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.


BEAT cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Microwave jam in microwaveable bowl on HIGH 30 sec. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.


BAKE 40 to 45 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting cheesecake into squares to serve. Store leftover cheesecake in refrigerator.



How to Bake Cheesecake in 9-Inch Square Pan or 9-Inch Springform Pan
Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square baking pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.

How to Hide Any Cracks in Cheesecake
Fill any cracks that might occur in chilled cheesecake with additional jam just before serving.

Answer 6

choose...........
http://www.cs.cmu.edu/~mjw/recipes/dessert/cheesecake/index.html

Answer 7

go to food tv.com they have alot of them and different kind

Answer 8

♥ mmm... cheesecake... ♥