New York Style Cheesecake With A Fresh Strawberry Topping Recipe 455 Recipes

NEW YORK STYLE CHEESECAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 325 F (165 C/Gas Mark 3).
• Combine crust ingredients and press into bottom of a 9-inch springform pan.
• In a large mixing bowl, beat cream cheese until fluffy. Gradually add condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy-duty foil; place the pan in a shallow baking pan, such as a jelly roll pan.
• Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or a depth of about 1/2 inch.
• Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool.
• Chill and garnish with dollops of whipped cream and fresh sliced strawberries.

NEW YORK-STYLE CHEESECAKE WITH A FRESH STRAWBERRY TOPPING RECIPE - (4.5/5)

Steps:

• Crust: Break graham crackers into small pieces and transfer to a food processor. Pulse until you have fine, uniform graham cracker crumbs. You should have 1 cup of crumbs. Adjust oven rack to lower-middle position and heat oven to 325°F. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, reserving a bit to brush the pan again before putting in the filling. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling. Filling: Increase oven temperature to 500°F. Cut room temperature cream cheese into small chunks. For easier cutting, you may also cut into chunks before allowing to come to room temperature. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes. Without opening oven door, reduce oven temperature to 200°F and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150°F, about 1.5 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2.5 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.) To un-mold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes before cutting into wedges and serving with strawberry topping. Topping: Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine. Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Remove from heat. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
• Lower oven temperature to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
• Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
• Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

CLASSIC NEW YORK CHEESECAKE

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.

DOUBLE STRAWBERRY CHEESECAKE

Steps:

• Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
• In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
• Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
• Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
• Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
• In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the 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. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease the bottom and sides of a 9-inch springform pan.
• Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
• Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
• Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
• Pour milk into cream cheese mixture and whisk until just combined.
• Whisk in eggs, one at a time, stirring well after each addition.
• Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
• Pour mixture into prepared springform pan.
• Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.