Best 7 New York Style Cheesecake Splenda Version Recipes

THE BEST NEW YORK-STYLE CHEESECAKE

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.

PHILADELPHIA® NEW YORK CHEESECAKE

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.

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.

LUCINDA'S NEW YORK-STYLE CHEESECAKE

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.

NEW YORK STYLE CHEESECAKE- SPLENDA VERSION

Steps:

• Preheat over to 325°F.
• Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (You have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
• Melt butter and cool.
• Add Ricotta and cream cheese to mixer and beat till smooth and creamy.
• Add Splenda to mixture, 1/4 cup at a time, till incorporated.
• Add the eggs one at a time to mixture and continue to mix on low.
• Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
• Add Lemon Juice and Vanilla, beat 15 seconds.
• Add Butter, beat for 10 seconds.
• Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
• Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
• Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
• Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
• Remove from oven, take out of bath, remove foil and cool completely on rack.
• Once cooled, Put in fridge for at least 8 hours.
• When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since I started using Splenda, I never have to do that for some reason.
• Note: when baking the cake, at times, it will rise above the top of pan and split open, don't worry, when you take it out to cool, it will fall slightly and all go back together.

SPLENDA NEW YORK CHEESECAKE

Steps:

• Preheat oven to 475°F.
• Make crust:.
• Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
• Make Filling:.
• Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
• Add eggs and beat until smooth.
• Add vanilla.
• Scrape sides of bowl.
• Mix briefly and add heavy cream. Mix until well blended.
• Pour filling over crust.
• Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).

SPLENDA CHEESECAKE RECIPE - (5/5)

Steps:

• For best results, allow the cream cheese and eggs to come to room temperature before cooking. Never run the mixer above the lowest speed or air bubbles will form and bad things will happen to your cake. To keep your springform dry during baking, wrap the outside in heavy duty foil, being careful not to pierce the foil on the clamp. Crust: Process the graham crackers and sugar in a food processor until crackers are finely ground. Add the melted butter and pulse until incorporated. Lightly coat a 10 inch springform pan with softened butter and line with parchment paper. Press the graham cracker crust into the bottom of the pan, use a flat bottomed water glass to "tamp" the crust evenly. Bake in a 350 degree oven for approximately 12 minutes, or until lightly golden brown. Remove from oven and allow to cool completely. Cake: Sift together the Splenda and cornstarch. In the bowl of an electric mixer, cream together the Splenda mixture and cream cheese. Using the paddle attachment, beat at slow speed until smooth. tip: I loosely drape a damp dish towel around the top of the bowl/stand mixer before starting the mixer for the first time. This keeps the cloud of corn starch from settling over that corner of the kitchen. Once the first incorporation is complete, this is no longer necessary. Combine the eggs, egg yolks, lemon zest and lemon extract in a separate bowl and add 1/4 of mixture at a time into the cream cheese mixture. Allow the egg to fully incorporate before adding the next and scrape down the bowl between additions. Add the heavy cream and scrape the bowl, as necessary. Add the mixture into the cooled crust and bake, in a water bath, at 300 degrees until the center is just set, 60 to 90 minutes. If the cake is overcooked, it will crack when cooled. Refrigerate the cake overnight before attempting to release the springform pan.