New York Cheesecake, a traditional American cake from Giallozafferano the italian most famous food website. The New York cheesecake is a traditional American dessert, namely from New York.
The cheesecake is prepared with a fresh cheese cream, which is considered to be of ancient Greek origin; the first trace of cheesecake goes back to 776 BC, in the Greek island of Delos, when it was served to the athletes during the first Olympic games.
The Romans exported the cheesecake recipe from Greece to across Europe, and centuries later it appeared in America, brought over by immigrants.
In 1872, an American dairyman named James L. Kraft, while trying to reproduce a French cheese called Neufchatel, accidentally (good for him!) invented the pasteurized fresh cheese which was later called Philadelphia. In 1880 began the great distribution of this product, which is now the most popular cheese used for making the modern cheesecake.
Today, the best cheesecake producers, according to American people, are located right in New York.Crush finely the Digestive biscuits in a food processor together with the cane sugar (1-2-3).
Melt the butter in a small saucepan (4); put the crushed biscuits in a bowl and add the butter little by little (5), blending everything well (6).
Grease a cake pan with butter (7), better a springform pan, of about 9 inches in diameter; cut a circle of parchment paper as big as the cake pan, and 2 strips as high as the rim (8), then line the cake pan with the parchment paper (9).
Pour the biscuit mixture (10) onto the bottom (11) and along the rim of the cake pan (12), pressing it evenly with the help of a spoon. Place the cake pan in the refrigerator for an hour (or in the freezer for half an hour).Preheat the oven to 350°F (180°C). Put the eggs, the vanilla powder and the sugar in a large bowl (13) and whisk until the mixture is even (14). Then add the cream cheese (15) (if you want your cheesecake to be higher, add up to additional 5 oz (150 g) of Philadelphia), blending it well until creamy and lumpless.
Add to the mixture, always stirring, the lemon juice (16), the corn starch (17), two good pinches of salt and finally the heavy cream, without whipping it (18), always mixing well.
Pour the obtained stuffing into the cake pan (19), which you’ve taken out of the fridge (or the freezer), spread it evenly (20) and bake it at 350°F (180°C) for 30 minutes, then lower the temperature to 320°F (160°C) for 30-40 minutes more. If you notice that the cheesecake surface is browning too much, cover with aluminium foil. Once cooked (21), turn off the oven and let the cheesecake rest inside for 30 minutes with the oven door slightly ajar.Once the cheesecake has cooled down, mix the sour cream with 2 tablespoons of sugar and the sachet of vanilla powder (22); pour the mixture onto the cheesecake (23) and spread it on the surface (24). At this point you have two choices:
- bake the cheesecake at 350°-370°F (180°-190°C) for 5 minutes so that the cream will glaze; after that, once cooled down, place it in the refrigerator for at least 6 hours.
- place the cheesecake directly in the refrigerator.
The best solution would be to prepare the cheesecake the day before serving it, so that it can rest in the fridge all night.
You can taste the New York cheesecake plain as freshly baked, or accompanied by different sauces, fruit and syrups. Usually it is served with a chocolate or strawberry sauce (prepared by beating some strawberries with sugar and lemon). Some other good alternatives are jelly, berries or caramel.
View post: New York Cheesecake – recipe
I don’t have one and really don’t want to have to go buy one just for one cheesecake. Any ideas?
Best reply by ♥Beth aka CJ’s Mommy♥:
To make a traditional cheesecake, you have to have one of those pans.. They sell them everywhere (Target, Wal Mart, K-Mart..) and they are not that expensive.. It has nothing to do with using a different recipe.. Now, you can make cheese cake balls by cooking a cheesecake in a regular 10inch cake pan, and scoop out the cheesecake and roll into balls.. Then put them in the freezer for 15 minutes to firm up, and dip them in dark chocolate.. But my advice, just go buy one of those pans! Heck, I have two of them!
Who would’ve thought that you could make cheesecake any worse for you? Who else but Paula Deen. In this clip, the queen of comfort food deep fries chocolate-covered chunks of the rich and creamy dessert. To see more, visit http://pauladeenisms.wordpress.com.
See the rest here: Paula Fries a Cheesecake
The featured horror in today’s Food Gallery is cheesecake, that cake which is not a cake. Learn the secrets of cheesecake, a combination of leakproof pan, water bath, parchment paper and a good, smooth batter. Recipes featured: – Sour Cream Cheesecake
Visit link: Good Eats S5E7P1: The Trouble WIth Cheesecake
New York Cheesecake Recipe – NY Style Strawberry Cheesecake Recipe
Michele McAdoo for the Kraft Kitchens shares a recipe that’s a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious!
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. Sugar
3 Tbsp. Butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sugar
3 Tbsp. Flour
1 Tbsp. Vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/3 cup seedless strawberry jam
1. HEAT oven to 325°F. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
- Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
- Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.
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12 ounces of Ricotta Cheese
2-8 ounce packages of Cream Cheese
3/4 cup of Sugar…use 1 cup of Splenda to make it low calorie and low carb
1 teaspoon of Lemon or Orange Zest
1 Tablespoon of Honey
4 Large Eggs
Bake at 350…Thanks RexTangle for pointing out that I forgot to mention that
Make sure to remove the cake from the water bath and let cool
The fruit on the cake at the end was made by cooking one pint of Blueberries and one pint of hulled and sliced Strawberries with 3 tablespoons of sugar for about 5 minutes.
Music by StephStance
Continue reading here: Ricotta Cheesecake
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This is my Mum’s recipe for “Lemon Cheesecake” – the most delicious dessert you
will ever make! With only 5 ingredients, it’s a breeze to put together and is guaranteed to impress your family and friends
RECIPE FACT SHEET
INGREDIENTS IN THIS DISH:
250g Unsalted Butter (Melted)
1x 200g Packet of Plain Biscuits (Cookies)
3x 250g Packets of Cream Cheese
2x 395ml Tins of Sweetened Condensed Milk
Juice of 2 Large Lemons
Preperation Time: 5 – 10 minutes
Chilling Time: 2 – 3 Hours
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)
Music by Kevin MacLeod
See the article here: Lemon Cheesecake (No Bake!) – RECIPE
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I decided to experiment one day! so I came up with this.
1 lb. fresh or frozen strawberries
2 pkgs.unflavored gelatin
1/2 cold water
2 pkgs.cream cheese
3/4cups of sugar
1 tub of whipped cream
13 medium strawberries
4 oz. semisweet chocolate (chopped)
*Blend chopped strawberries until smooth,set aside. In a small saucepan,sprinkle gelatin powder over cold water,let stand for 1min. Heat over low heat until dissolved.transfer mixture to the larger bowl adding cream cheese and sugar until smooth, then add strawberry blend. fold in the whipped cream slowly, then transfer into crust…refrigerate 1 1/2hrs.