Best 2 Classic New York Style Cherry Cheesecake Recipes
In the heart of the bustling metropolis, where skyscrapers pierce the sky and a symphony of sounds fills the air, there lies a culinary treasure that captivates the senses and evokes a nostalgic charm. Classic New York Style Cherry Cheesecake, a timeless dessert that embodies the spirit of the city, beckons taste buds with its creamy, velvety filling, nestled atop a crumbly graham cracker crust. A burst of tart and sweet cherries adorns the surface, adding a pop of color and an irresistible burst of flavor in every bite. As you embark on a culinary journey to recreate this iconic treat, let us guide you through the essential steps, unveiling the secrets to crafting a New York Style Cherry Cheesecake that will leave a lasting impression on your palate and memories.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE
Make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath. The hardest part is waiting for it to set overnight in the oven, and then in the fridge, before diving into this self-indulgent dessert.
Provided by loveofitaliancooking
Categories European
Time 1h10m
Yield 16 , 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
- FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
- Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
- After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
- MAKES 12-16 SLICES (depending on how thick you slice them).
Nutrition Facts : Calories 508.7, Fat 36.7, SaturatedFat 20.5, Cholesterol 173.3, Sodium 340.4, Carbohydrate 38, Fiber 0.5, Sugar 18.4, Protein 7.8
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE RECIPE - (3.8/5)
Provided by fortheloveofitaliancooking
Number Of Ingredients 12
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake. FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't over mix the batter). Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes. After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favorite topping before serving. MAKES 12-16 SLICES (depending on how thick you slice them)
Tips:
- Use high-quality ingredients, especially for the cream cheese and cherries. Full-fat cream cheese will give the cheesecake a richer flavor and texture, and fresh, ripe cherries will provide the best flavor.
- Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to prevent lumps and ensure a smooth cheesecake filling.
- Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to become dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking and will also help to create a more even bake.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This classic New York-style cherry cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy, tangy filling and sweet, juicy cherries, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
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