Best 8 New York Style Crustless Cheesecake Recipes

NEW YORK STYLE CRUSTLESS CHEESECAKE

Steps:

• Preheat oven to 325. Prepare large Springform pan. (this makes a big cake, so use 10-12").
• Cream cheese with sugar and milk.
• Add eggs, vanilla and lemon.
• Keep mixer going all the time.
• Add flour and cornstarch.
• Blend in butter. Last, add sour cream. Pour into springform pan.
• Make a water bath (a larger pan filled with hot water) and place cheesecake pan in it. Put in oven. Reduce temperature to 300 and bake 1 hour.
• Shut off oven and leave cheesecake in oven for 2 more hours. NEVER OPEN OVEN DURING THIS TIME.
• Remove from oven and cool completely in frig.
• Top with fruit topping of choice, especially good with glazed fresh strawberries.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees
• Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
• Thoroughly oil the entire interior of the pan with coconut oil or butter
• In a stand mixer, beat the cream cheese. Add the sugar and mix.
• Add sour cream, scrape down the bowl as needed, and mix thoroughly.
• Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
• Mix in the remaining ingredients and mix until smooth.
• Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
• Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

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.

ERIC'S BEST NEW YORK STYLE CHEESECAKE

Steps:

• Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
• In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
• Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
• Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

NEW YORK CHEESECAKE

Steps:

• Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
• In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
• Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
• In a large mixing bowl blend cream cheese until smooth.
• Add eggs and egg yolks, one at a time and blend well after each addition,
• Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
• Add flour and blend well.
• Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
• Pour mixture into prepared cheesecake pan.
• Place cheesecake in COLD OVEN - do not preheat your oven.
• Close oven door and turn your heat on to 200*F
• Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
• When timer rings, turn off oven but leave cheesecake in oven with door closed.
• Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
• When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
• Chill in fridge for 8 - 24 hours. The longer the better.
• When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.

ERIC'S BEST NEW YORK STYLE CHEESECAKE RECIPE - (4.5/5)

Steps:

• Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375°F (190°C). Wrap the outside of a 9-inch springform pan with foil. Generously butter the inside of the pan. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

NEW YORK CHEESECAKE

Steps:

• Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
• In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
• In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
• Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
• Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
• Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
• When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.