Sunday, June 28, 2009

New York Style Cheesecake Recipe



Updated photo 8/24/2014 Very Berry Cheesecake
Raspberries, Blueberries, Strawberries



This is actually an updated photo, every time I make this, I try a new topping so this is the latest Triple Berry. Just add crushed  raspberries to the recipe below for the glaze instead of the strawberry glaze  (or raspberry pie filling will do fine!). You can buy  a glaze to dip the strawberries in, and set the blackberries on the sides around the cake, such a festive looking cheesecake for any occassion, this one happened to be my Hubby's birthday!

I have to tell you about this is a "NEW YORK STYLE" Cheesecake. It's absolutely fabulous, easy and your going to love it!    Taste great with strawberries whole with a glaze or plain. Simply delicious...

Cheesecake:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Crust:
1 package of Lorna Doone cookies crushed fine or use graham crackers if you want to
1 stick butter or margarine
1/4 cup sugar
1/4 teaspoon cinnamon
Mix all together

Preheat oven to 450°F. Spray bottom of 9-inch spring form pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar and cinnamon in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.



For cheesecake
Beat cream cheese and sugar in large bowl until smooth around 25 minutes till it has a smooth and creamy no lumps consistency, use an industrial size mixer on low, be patient, this needs to be silky smooth. Beat in butter, then eggs, 1 at a time, until well blended, around 8 to10 minutes. Be patient. Beat in vanilla. Pour batter over crust in pan. Place spring form pan, I spray with non stick spray first, then put in large turkey size roasting pan. Add enough hot water to come halfway up sides of spring form pan. Reduce heat to 350 and place cheesecake with water bath in the oven.



 ( If you have bubbles on top swirl a knife around the batter to burst before cooking. ) Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Cool completely, in the refrigerator, remove ring only after this is completely cooled. Slide onto your favorite plate. Top with favorite toppings some suggestions below.


Chill overnight or at least four hours before serving.


For Strawberry...you will need one quart of fresh strawberries removing stems.
1 batch of glaze
In a saucepan add
3/4 cup water
3 tbsp cornstarch
1 cup sugar
1 teaspoon red food coloring
Simmer till clear in pan. Add one teaspoon of vanilla. Cool pour some of the glaze on cheesecake reserving enough to dip strawberries in the glaze, place on top of cheesecake.


For Macadamia, Caramel and Toffee Cheesecake:
Topping:
1 jar caramel ice cream topping pour on top around 1/2 cup
add 1/2 cup coarsely chopped macadamia nuts
2 to 3 heath bars crushed on top.....



Macadamia and Toffee







Plain

11 comments:

Jessie said...

well look at that! that is what you call a real cheesecake, yum!

Cooking With Kay said...

This is my kind of cheesecake...definitely going to make this one! The crust, never seen one made out of Lorna Doone cookies...that right there is yummy!

CheapAppetite said...

Your new york style cheese cake looks great. I like crushed macadamia topping

Short and Bald said...

oh delicious~! trying not to eat too many sweets these days but you've just made it very hard to keep up my resolve ^^

Family Cuisine Food And Recipe said...

Wow ! Simply irresistible ! Thank you for sharing. Cheers !

Drick said...

perfect cheesecake, but then, you should know ... love all the toppings

Emily Ziegler said...

This is beautiful. I bet it tastes unbelievable!

Trix said...

holy crap-oley that looks good. Ah, NY cheesecake, how I miss thee ... (why am I still awake, Miss Claudia???)

juliajones said...

i'm curious..what's the deal with the turkey pan and water?? is this a trick i can use with all my cheesecakes?

pegasuslegend said...

@JULIAJONES....YES THE WATER BATH KEEPS IT FROM CRACKING AND SPLITTING IN THE MIDDLE ALONG WITH KEEPING THIS MOIST AND NOT DRY... I DO THE SAME FOR THE BREAD PUDDINGS HOWEVER DONT NEED AS BIG AS A TURKEY ROASTING PAN, JUST A COOKIE SHEET WITH WATER...

Admin said...

Just made a New York Cheesecake the other day with a different recipe. This one looks great as well. Have to try this recipe soon. Thanks for sharing. http://bakingdecorations.com/