Best 11 Lucindas New York Style Cheesecake Recipes

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Lucinda's New York-Style Cheesecake is an iconic dessert known for its creamy, rich texture and delicious flavor. It has become a classic favorite among cheesecake lovers and is often served at special occasions and gatherings. This delectable cheesecake is made with a graham cracker crust, a creamy cheesecake filling, and a sour cream topping. If you're looking for a truly decadent and unforgettable cheesecake experience, Lucinda's New York-Style Cheesecake is the perfect recipe for you.

Let's cook with our recipes!

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

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 4h15m

Yield 12

Number Of Ingredients 11

3 tablespoons melted butter
18 graham crackers, crushed
¼ cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4 eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

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.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g

LUCINDA'S NEW YORK-STYLE CHEESECAKE



Lucinda's New York-Style Cheesecake image

Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

4 ounces graham crackers, broken into pieces
1/4 teaspoon coarse salt
1/3 cup sugar
4 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees with rack in lower third of oven.
  • Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
  • In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
  • In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
  • Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
  • Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
  • To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE



Authentic Lindy's Famous New York Cheesecake image

This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.

Provided by Courtly

Categories     Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 24

1/2 cup sugar
1 lemon, zest of, finely grated
4 tablespoons cold unsalted butter, cut into 4 pieces.
1 large egg yolk
1 tablespoon water
1 teaspoon pure vanilla extract
1 cup all-purpose flour
5 (8 ounce) packages neufchatel cheese, at room temperature
1 3/4 cups sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 orange, zest of, finely grated
1 lemon, zest of, finely grated
1 tablespoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
3 cups ripe strawberries, rinsed,patted dry,and stems removed
3/4 cup sugar
1/3 cup water
1 pinch salt
1 1/2 tablespoons cornstarch
2 teaspoons unsalted butter
1 teaspoon fresh lemon juice

Steps:

  • For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
  • Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
  • Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
  • Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
  • Wrap and refrigerate for 1 hour.
  • Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
  • Butter a 9-inch springform pan.
  • Detach the sides; set aside.
  • Cut off slightly less than one half of the dough.
  • Break it into pieces, and scatter them over the springform bottom.
  • Press firmly and evenly with your fingertips to make a thin layer.
  • Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
  • Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
  • In- crease the oven temperature to 525 degrees.
  • Shape the remaining pastry into a square.
  • Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
  • With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
  • Cut the pastry crosswise into five 2-inch strips.
  • Reassemble the springform pan.
  • Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
  • Cut what you need from the last strip to fill in the last gap.
  • Refrigerate while you prepare the filling.
  • For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  • Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
  • Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
  • Beat for another 30 seconds.
  • On low speed, beat in the heavy cream.
  • Scrape the mixture into the pan and smooth the top.
  • Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
  • Cool to room temperature on a rack.
  • Cover loosely and refrigerate for at least 6 hours; overnight is best.
  • For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
  • If they are large, slice enough to make 1 cup.
  • Set aside.
  • Place the remaining berries in a medium saucepan and crush with a potato masher.
  • Add the sugar, water, salt, and cornstarch.
  • Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
  • Remove from the heat and add the butter, lemon juice, and reserved berries.
  • Cool to room temperature, then refrigerate until chilled.
  • (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
  • Rinse a knife in hot water, shake off the excess water, and slice.
  • Serve each portion with a spoonful of the strawberry sauce.
  • Refrigerate leftovers.

PHILADELPHIA® NEW YORK CHEESECAKE



PHILADELPHIA® New York Cheesecake image

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Classic NY-style cheesecake, perfect with any of your favorite toppings.

Provided by Judie Cat

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 13h5m

Yield 8

Number Of Ingredients 10

19 honey graham crackers, crushed
¼ cup white sugar
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
1 ½ cups white sugar
4 jumbo eggs, at room temperature
1 cup sour cream
¼ cup heavy whipping cream
1 tablespoon pure vanilla extract
⅛ cup all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
  • Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
  • Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
  • Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
  • Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  • Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g

NEW YORK-STYLE CHEESECAKE



New York-Style Cheesecake image

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10

12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
  • To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
  • Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
  • Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
  • In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
  • Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  • Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
  • Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
  • Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

LINDY'S CHEESECAKE



Lindy's Cheesecake image

Make and share this Lindy's Cheesecake recipe from Food.com.

Provided by Bliss

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup flour
1/4 cup sugar
1 teaspoon grated fresh lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1/2 cup unsalted butter, chilled and cut into 1/4 inch bits
1 1/4 lbs softened cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
1 1/2 teaspoons grated fresh lemon rind
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
3 eggs, plus
1 egg yolk
2 tablespoons heavy cream

Steps:

  • PROCEDURE: Place the flour, sugar, lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl.
  • Rub the ingredients together until they are well mixed and can be gathered into a ball.
  • Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
  • Place the chilled dough in an ungreased 9" spring-form pan.
  • With your hand, pat and spread the dough evenly over the bottom and about 2" up the side of the pan.
  • Bake in the center of a preheated 450F.
  • oven for 10 minutes.
  • Remove and set aside to cool.
  • Lower the oven temperature to 200F.
  • Place the cream cheese in a bowl of mixer and beat at medium speed until smooth.
  • Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
  • Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour.
  • Then remove from the oven and set aside to cool in the pan.
  • Refrigerate the cheesecake for at least 3 hours before serving.
  • Serves: 12.

"THE HEAVY ONE" CHEESECAKE



This New York-style cheesecake recipe appears in The Joy of Cheesecake by Bovbjerg and Iggers (1980). The recipe calls for a shortbread crust, but you can use graham cracker crumbs or whatever you want. This one is very rich, hence the name. Prep and cooking times do not include chilling overnight. Serve as is or try a topping such as blueberry or cherry pie filling or a raspberry coulis.

Provided by Cooking Beast

Categories     Cheesecake

Time 2h35m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 8

5 (8 ounce) packages cream cheese, at room temperature
1 3/4 cups granulated sugar
3 tablespoons flour, all purpose
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
2 egg yolks
5 eggs, large
1/4 cup heavy cream

Steps:

  • Preheat oven to 475 degrees F.
  • In a large mixing bowl, beat the cream cheese until it is light and fluffy.
  • Mix in the sugar and flour and continue beating until it is smooth.
  • Add the zests, the yolks, the eggs, one at a time, thoroughly mixing after the addition of each with the mixer.
  • Stir in the heavy cream, and mix only briefly until blended.
  • Pour the mixture into the prepared crust in the 10-inch springform pan, and bake for 15 minutes at 475 degrees F. Then, reduce the oven temperature to 200 degrees F and continue to bake for 60 minutes.
  • Then, turn the oven off and allow the cake to sit inside while it cools down for another 60 minutes.
  • Remove the cake from the oven, allow to cool to room temperature, then chill in the refrigerator over night.

Nutrition Facts : Calories 374.2, Fat 27.7, SaturatedFat 15.2, Cholesterol 162.1, Sodium 252.7, Carbohydrate 26.2, Fiber 0.1, Sugar 24.2, Protein 6.7

Tips:

  • Use high-quality ingredients, especially the cream cheese and butter. Look for cream cheese that is full-fat and smooth, without any lumps. Use unsalted butter so you can control the amount of salt in the cheesecake.
  • Make sure the cream cheese is at room temperature before you start mixing it. This will help it mix smoothly and evenly with the other ingredients.
  • Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

This New York-Style Cheesecake is a classic dessert that is perfect for any occasion. With its creamy, rich texture and delicious flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!

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