Gf New York Style Cheesecake With Nut Crust Recipes

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GF NEW YORK STYLE CHEESECAKE WITH NUT CRUST



GF New York Style Cheesecake With Nut Crust image

Check your ingredients to make sure they all truly Gluten Free if you are sensitive. This is the only cheesecake recipe I've found that doesn't call for a starch such as flour or cornstarch in the batter. I make a nut crust so it can be GF. You can use a combination of other nuts if you prefer. If you don't care about it being GF, you can use a traditional graham cracker crust. This cake must CHILL OVERNIGHT before serving. NOTE : When fitting the bottom into the springform pan, make sure the "dished" side is down and the flat side is up. This will make it easier to slide the cake from the pan to the serving plate.

Provided by cathyfood

Categories     Dessert

Time 1h30m

Yield 1 10 inch cake, 16 serving(s)

Number Of Ingredients 14

5 ounces macadamia nuts
1/2 cup rice crackers, broken
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons butter, melted
2 1/2 lbs cream cheese, cut into rough 1 inch chunks and left to stand at room temperature for 30 to 45 minutes
1/4 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
2 large egg yolks
6 eggs, whole

Steps:

  • Crust:.
  • Preheat oven to 350 degrees F.
  • Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed.
  • Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F.
  • Melt an additional 1 TB butter, set aside.
  • Cheesecake filling:.
  • In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula.
  • Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute.
  • Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions.
  • Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F.
  • Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking.
  • Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days.
  • To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche.

Nutrition Facts : Calories 463.4, Fat 36.9, SaturatedFat 17.5, Cholesterol 179.1, Sodium 351.9, Carbohydrate 27.5, Fiber 0.8, Sugar 24.9, Protein 7.8

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories     Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  • Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  • Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  • Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
  • Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

PUMPKIN CHEESECAKE IN NUT CRUST



Pumpkin Cheesecake In Nut Crust image

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.

Provided by Marian Burros

Categories     cakes, dessert

Time 9h30m

Yield 12 to 16 servings

Number Of Ingredients 19

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

Steps:

  • For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
  • For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
  • Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
  • Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
  • Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
  • Remove spring-form before serving and decorate cake with coarsely grated rind.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams

ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)



Absolutely the Best New York Cheesecake (Gluten-Free) image

aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

Provided by 2Bleu

Categories     Cheesecake

Time 3h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

40 ounces cream cheese
1 1/2 cups sugar
16 ounces sour cream
2 large eggs
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
  • Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
  • Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
  • With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
  • Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
  • Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
  • Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
  • Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
  • Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

Nutrition Facts : Calories 510.7, Fat 41.1, SaturatedFat 23.1, Cholesterol 155.9, Sodium 444.8, Carbohydrate 30.2, Sugar 29.5, Protein 7.5

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