New York Style Cheesecake Recipe | PHILADELPHIA Cream Cheese
Change up your dessert with this awesome New York Style Cheesecake recipe made with PHILADELPHIA Cream Cheese! You can never go wrong with a tried-and-true classic! For this recipe and more like it visit
Prep Time: 15 Min.
Total Time: 5 Hr. 25 Min.
Servings: 16
INGREDIENTS
- 20 OREO Cookies, finely crushed (about 2-1/4 cups)
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
New York Cheesecake in 60 Seconds
NY Cheesecake in 60 seconds
Recipe: (23cm springform pan)
Crust:
400g graham crackers (Digestive)
30g (3/8 cup) sugar
150g (1.5 sticks – 2/3 cup) butter
3g salt (Large pinch)
Filling:
675g (3 cups) cream cheese
225g (1 cup) sugar
90g (almost ½ cup) heavy cream
360g (1.5 cups) sour cream or labaneh
35g (4.5 tbsp) flour
3 eggs
Salt + vanilla (large pinch)
Strawberry sauce:
110g (1/2 cup) sugar
500g strawberries
Preparation:
Crust:
1. Beat crackers until fine with a food processor or by hand
2. Melt the butter and add into the crackers along with the sugar and the salt and mix
3. Place into the springform pan and press it down using any flat object
4. Bake in the oven at 180c for 8-12 mins or until the edges are starting to brown
5. Allow to cool completely before pouring the batter
Filling:
1. With a stand mixer, hand mixer, or a whisk, beat the cream cheese and the sugar until no lumps remain
2. Add the cream and mix until fully incorporated
3. Add the flour, sour cream (labaneh), vanilla & salt and mix until fully incorporated
4. Finally, add one egg at a time and mix fully before adding the next
5. Pour the batter into the readied springform pan and wrap the sides with aluminum foil (to keep water from seeping into the cheesecake)
6. In a large pan or deep baking sheet, place the cheesecake and pour hot water to a height of 4cm
7. Place in the oven at 180c for 1 hour, then turn off the oven and keep the cheesecake inside for another hour before removing (do not open the oven door)
8. Once out of the oven, allow it to cool to room temp then wrap and place in the fridge for at least 4 hours or overnight before eating
Strawberry sauce:
1. Cut the strawberries into quarters and place into a medium saucepan along with the sugar
2. Allow the sugar and the strawberries to sit for 10 minutes (maceration)
3. On medium heat, cook strawberries until very soft and barely visible (around 10-15 minutes)
4. Optional: pour half the sauce into a bowl or cup and puree before adding the rest to give a more liquid consistency
***Credits to Tasty for the recipe***
#food #foodie #cake #cheesecake #dessert
Classic New York Style Cheesecake
If you've never had a homemade New York Style Cheesecake before, you need to remedy that now!
A firm, dense and super creamy filling on top of a delightful, buttery slightly sweetened graham cracker crust makes this the perfect dessert for any special occasion. Top it with cherry pie filling (our favorite), lemon curd, fresh strawberries, blueberries or simply eat it by the slice- it's that good!
Find the recipe and extra tips on my blog
Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
The Perfect Baked New York Cheesecake
Master this dessert favourite (RECIPE BELOW), from the creamy filling to the crunchy biscuit base, with our foolproof recipe and handy tips. It’s a perfect choice for your Easter menu and other special occasions.
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The Perfect Baked New York Cheesecake
Serves 16 Prep: 20 mins (+ 31/2 hours chilling & 2 hours cooling time) Cooking 1 hour
250g digestive biscuits
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar
2 tbs plain flour
1 tsp vanilla bean paste
1 tsp lemon rind, finely grated
1 tbs lemon juice
2 Coles Australian Free Range Eggs
300g sour cream
1. Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
3. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
4. Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before serving.