NEW YORK CHEESECAKE WITH SHORTBREAD CRUST
Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.
Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
BERRY SHORTBREAD CHEESECAKE SLICE
A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
- Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again - you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
- To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.09 milligram of sodium
NEW YORK STYLE CHEESECAKE ON SHORTBREAD CRUST
This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.
Provided by Steve_G
Categories Cheesecake
Time 3h30m
Yield 1 ten inch cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- PREP------.
- As with all baking, have all your ingredients at a cool room temperature (65°F).
- Get a couple quarts of water boiling on the stove.
- Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
- Have a clean 10x14x2-inch (give or take) roasting pan ready.
- Preheat oven to 400°F (200°C).
- Grease 10 inch springform pan.
- CRUST-------.
- Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
- Spread to the edges of the pan.
- Prick all over with a fork, then bake 10-15 minutes at 400°F until lightly browned. Allow to cool on a rack.
- FILLING------.
- Increase oven temperature to 475°F.
- Turn oven light off (trust me on this one), place roasting pan on bottom rack and fill with boiling water.
- In a large bowl (I use my stand mixer), very gently beat cream cheese until smooth. I use the slowest setting for 5 minutes.
- Scrape down sides of bowl.
- Gradually add the salt, 1 3/4 cups sugar and 3 tablespoons flour -- continue to beat SLOWLY until well combined, scrape down sides of bowl.
- In a small bowl gently beat the vanilla, 5 eggs and the 2 yolks, gradually add eggs to the cream cheese mixture.
- Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
- VERY IMPORTANT! Stop mixer, remove bowl and give it a good scraping (some of the cream cheese will stick to the sides and bottom of the bowl), replace bowl on mixer and stir until all lumps are gone.
- Add cream and mix only enough to blend.
- Gently pour filling over crust, run a thin knife around the filling in a S pattern to remove any trapped air bubbles. Let it sit on the counter for 5 minutes then do it again.
- Bake for 10 minutes at 475°F.
- Reduce temperature to 200°F and continue to bake for one hour.
- Turn oven off, but leave cake in for another hour.
- DON'T TOUCH THAT OVEN DOOR! You've created a nice, humid environment that will help prevent cracks and produce a perfect, professional, NY style cheese cake assuming you didn't mess with it by changing the atmospheric conditions.
- It may appear a little jiggly in the center and will have a golden appearance around the edges.
- Allow to cool on a rack for several hours, release the latch slightly on the side of the pan after 20 minutes, rotate sides to be sure the cake is free (but don't take it off yet), you can remove the sides after an hour (or so) if you want to admire your work, but replace it quickly or the cake may fall.
- After it's cool, wrap completely with plastic wrap, there should be a layer stuck to the top of the cake.
- Chill overnight in the refrigerator (Yes, this is required).
- The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
- What can go wrong?.
- If the cake cracks you either had your ingredients too cold, mixed the filling too vigorously, opened the oven door while the cake was cooking or didn't have a pan of water in the oven.
- If it does crack, don't despair -- just cover with a dark fruit or a layer of cookie crumbs.
- Toppings------.
- Nothing (my favorite).
- OR, boil a bag of frozen berries with a 1/4 cup of sugar until the liquid coats the back of a spoon, thicken with a table spoon of cornstarch mixed into a 1/4 cup of cold water -- Pour in slowly while maintaining the boil and stirring constantly.
- Adjust thickness by adding liquid or more cornstarch.
- Flavor with liqueur, fruit juice or extract.
- Blueberries or raspberries with Chambord is awesome, cherries work well with Frangelico or Amaretto. If you do use an alcoholic beverage, be sure to boil off alcohol. Cool fruit sauce in a mason jar and refrigerate. Keeps longer than the cheese cake!
- I've served it with caramel sauce and, buttered/sliced/baked apples .
- A light milk chocolate sauce, a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake.
SECRETLY SINFUL COCONUT SHORTBREAD CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Prepare a springform pan by lining the bottom plate with wax or parchment paper. Crush cookies well and blend with melted butter until a course crumb forms. Press cookie mixture into bottom of pan and set aside. Whip softened cream cheese with Splenda well. Add eggs (or substitute) one at a time, blending between each. Add vanilla and coconut extract and whip mixture well. Pour over cookie crust. Fill a baking pan with warm water, about one quart, and place in the bottom rack of the oven. Place cheesecake on middle rack and bake for 50 to 55 minutes until center is only slightly firm. Remove from oven and cool on rack. Run a warm knife around edges to loosen pan and remove sides of springform pan. For added panache, heat sugar free strawberry jam in a sauce pan. Pour warm melted jam onto a plate and top with a slice of the cheesecake. SINFUL! But guilt free!
More about "secretly sinful coconut shortbread cheesecake recipes"
COCONUT CHEESECAKE NO BAKE DESSERT - CRAZY FOR CRUST
From crazyforcrust.com
4.5/5 (16)Category DessertServings 10Calories 578 per serving
- Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
- Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
- Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1” (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
- Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it’s smooth. Add the set pudding and mix until mostly no lumps remain.
ULTIMATE COCONUT CHEESECAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
4.5/5 (13)Total Time 1 hr 50 minsCategory DessertCalories 931 per serving
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
NO-BAKE COCONUT CHEESECAKE - BAKE OR BREAK
From bakeorbreak.com
Category CheesecakesCalories 323 per servingTotal Time 4 hrs 30 mins
- Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth.
TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST …
From epicurious.com
4.4/5 (6)Author EpicuriousServings 12
COCONUT FLOUR SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FLUFFY VANILLA CHEESECAKE RECIPE WITH SHORTBREAD CRUST
From dairyfarmersofcanada.ca
OUR FAVORITE SHREDDED COCONUT RECIPES - MARTHA STEWART
From marthastewart.com
SHORTBREAD CRUST FOR CHEESECAKES - TASTY KITCHEN
From tastykitchen.com
COCONUT CHEESECAKE NO BAKE DESSERT - WALKER'S …
From us.walkersshortbread.com
NO BAKE TOASTED COCONUT CHEESECAKE - LIFE, LOVE AND …
From lifeloveandsugar.com
LUSCIOUS HOMEMADE COCONUT CHEESECAKE RECIPE - A …
From aclassictwist.com
10 BEST NO BAKE COCONUT CHEESECAKE RECIPES | YUMMLY
From yummly.com
CREAMY COCONUT CHEESECAKE ⋆ THAT WHICH NOURISHES
From thatwhichnourishes.com
EASY COCONUT CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ULTIMATE VANILLA CHEESECAKE WITH SHORTBREAD CRUST
From foodnetwork.ca
OUTRAGEOUS CHOCOLATE COCONUT CHEESECAKE
From lifeloveandsugar.com
MINI LEMON CHEESECAKES (WITH SHORTBREAD CRUST)
From kathrynskitchenblog.com
COCONUT CHEESECAKE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
10 BEST SHREDDED COCONUT DESSERT RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love