jeudi 15 octobre 2015

New York Cheesecake





INGREDIENTS

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    1 teaspoon grated lemon zest

DIRECTIONS

    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.










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63 commentaires:

  1. Sounds so good, different from any I've made. Got to try it.

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  2. This is so close to my mothers recipe! It is so creamy and smooth and super delicious thanks for posting this!

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    Réponses
    1. If it's creamy and smooth, it's not New York cheesecake. True New York cheesecake is dry, heavy and crumbly.

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  3. Do you wait until the cheesecake is thoroughly chilled before removing the springform?

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    Réponses
    1. Yes, if it's warm, it might start softening enough to sort of melt and lose it's shape. Plus I like to pour a fruit pie filling on top before I put it in the fridge to chill so it sits nicely on top of the cheesecake when you take the springform off.

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    2. Plus if it's not cool it can split and mess completely up. Then you'll have a big mess on your hands.

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    3. What if substitute small carton of cottage cheese in place one of the cream cheese? Most every cheese cake is so heavy.

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  4. i am making this Cheesecake wow sound's way good

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  5. I need to try this so I can gain back to 10more pounds!! Lol!

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  6. This is one cheesecake recipe I'll have to try!

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  7. I WANT IT, I NEED IT, I'VE GOTTA, GOTTA HAVE IT!!!

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  8. this sounds so good! my question is would you be able to give nutritional values? I have been recently diagnosed diabetic and carbs and sugar are very important to my diet. thank you!

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    Réponses
    1. Since I also worry about carbs, I calculated the information. If you use a 0 calorie and 0 carb sugar substitute instead of sugar, the calories=445, fat=43.8 g, carbs=6.1 g Protein=9.5 g for 1/12th of the cake. With sugar is calories: 540.2 Fat=43.8 g Carbs=31.1g - No fiber to subtract, so that's the effective carb amount for it. Hope this helps.

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    2. thank you very much Renee...this really helps!!

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  9. I just finished making it can't wait until it is cold

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  10. I just finished making it can't wait until it is cold

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  11. Awesome cheesecake. So light and not dense like most cheesecakes.
    If I mix in some cocoa, will it still be light but chocolate-y? :)

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    Réponses
    1. I split the batter in 1/2, then stir 1/2 C melted semi-sweet chocolate chips into part of the batter. You can then pour one part of the batter into pan, gently place spoonfuls of chocolate batter over. Or you can marble the two flavours batter in the pan.
      I like to put the chocolate batter in first, top with vanilla batter. Once Cheesecake is cool, top with a ganache (2/3 C melted semi-sweet chocolate chips, whisk in 2-3 T butter until smooth); Spread over cheesecake. Enjoy!

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  12. Looks positively delicious. Adding this recipe to my file. Thank you.

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  13. Does it not need a bottom crust? Just want to make sure I didn't miss something. Looks amazing and I'd prefer it without the Graham cracker crust.

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  14. What sugar substitute would you use and what would the measure be?

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    Réponses
    1. You could use Splenda and measure it out the same as sugar cup for cup.

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    2. You can also use many other sugar substitues.. Swerve is good.. or use powdered erythritol. Its much better since most blood glucose do not react to erythritol. That is also what Swerve is plus stevia.

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  15. My favorite dessert now gluten free! Thank you! Thank you! Thank you!

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  16. My favorite dessert now gluten free! Thank you! Thank you! Thank you!

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  17. What temperature do you bake at? It's not listed in the recipe

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  18. This recipe is AMAZING! The best ever. I say it's even better than Philadelphia Cheesecake Factory. Thank you for sharing this recipe!

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  19. I ask Athena's question, does this not need a bottom crust or did I miss something?

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  20. Would it help to put greased parchment paper at the bottom to prevent sticking?

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  21. Sorry, but I didn't see this question asked, but I might have missed it. Do you grease or spray the spring form pan? I'd like to try to make this weekend, as it's gluten free and it sounds like my deceased mom's recipe, but she used to spray or grease the pan an then line the pan with lady fingers, put parchment paper on the bottom and then fill with the cheesecake mix. Thank you!!

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    Réponses
    1. The first sentence tells you to general butter inside spring fold pan

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    2. The first sentence tells you to general butter inside spring fold pan

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  22. I need to know if other ingredients need to be changed if I use honey or stevia instead of sugar. Stevia uses less then sugar so if I did 2/3 cup sugar would everything else remain the same?

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  23. I just made this and I am waiting for it to cool.it seems it is sinking smaller in height is that normal. And it is pulling away from the sides of the pan

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    Réponses
    1. Mine is sinking also. What did i do wrong?

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    2. It is normal for the cake to sink a little.

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  24. Did anyone ever get an answer to the question about a crust?

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  25. Is it 4-8oz packages of cream cheese or 48oz package of cream cheese for the New York cheesecake

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  26. Is it 4-8oz packages of cream cheese or 48oz package of cream cheese for the New York cheesecake

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  27. I've made this twice now. It does not need a crust.

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  28. It clearly says 4 (four) 8-oz packages of cream cheese (= 2 pounds altogether). And there is no crust in the photo.

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  29. Looks yummy! Actual I have made this recipe from Allrecipes a few times, I will try it with the zest and perhaps make it for my daughters birthday soon.

    thnx

    http://www.foodie2u.com/cheesecake-recipe/

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  30. I know the recipe doesn't use a crust but could you use a crust?

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  31. Oh my gawd! This looks like it is delicioso!!

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  32. Can I use a pan other than springform? And just leave it in the pan for serving? I have some very pretty glass type serving dishes to bake in.

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  33. Can I use a pan other than springform? And just leave it in the pan for serving? I have some very pretty glass type serving dishes to bake in.

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  34. We made this yesterday. I highly recommend a crust and a fruit topping.

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  35. what if you don't have a pan largest enough for the bain-marie step?

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  36. If it's creamy and smooth, it's not New York cheesecake. True New York cheesecake is dry, heavy and crumbly.

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  37. Trying this! I haven't made a cheesecake in years, but this recipe has my attention.

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