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The Cheesecake Moat


Archive for the ‘New York Cheesecake’


A Great New York Cheesecake Recipe Comments Off

Posted on February 14, 2012 by The Cheesecake Guy

Here’s another good recipe. Of course, we recommend using our patented Cheesecake Moat cheesecake pan, for many different reasons outlined throughout our site. So if you have one,¬†obviously, substitute that for the words springform pan used in the recipe below:

 

Crust:
1/3 c. powdered sugar
4 tbsp. butter or margarine
1 1/2 c. graham cracker crumbs

Directions for crust:
1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a springform pan to form bottom and sides of crust.

Filling and Topping:
1 cup sugar
4 eggs
1 tsp. vanilla
3 (8 oz.) packages cream cheese
1 pint sour cream

Directions for filling:
1. Mix all ingredients except sour cream. Mix until smooth.
2. Pour mixture into springform pan. Bake at 350F for approximately 50 minutes. Do not turn off the oven.
3. Remove the cheesecake and spread the sour cream on top and return to the oven for another 5 minutes.
4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

Cheesecake Recipe: New York Cheesecake Comments Off

Posted on February 10, 2012 by The Cheesecake Guy

Don’t be put off by the orange extract. There’s just enough there to give it a bit of dimension.

Ultimate New York Style Cheesecake With Shortbread Crust

Of course, you may want to use our patented Cheesecake Moat for OPTIMAL results, as it helps you achieve a perfect crust and have less cracks in the cake, less sogginess throughout, etc. A springform pan may be used for this cheesecake recipe as well.

Crust:
2 1/2 cup flour, all-purpose
1 1/2 cup butter, softened
1/2 cup sugar
2 large egg yolks
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract

Note: This makes plenty of crust — you may have some leftover, but it’s better to have too much than too little

Filling:
5 packages cream cheese ( 8 oz each)
1 3/4 cups sugar
1/4 cup heavy cream
3 tablespoons flour
2 large egg yoks
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Prepare crust: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and lemon extract until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″ springform pan; keep remaining dough refrigerated.

Bake crust 8-10 minutes ot until golden; Cool. Turn oven control to 475-degrees.

While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Using VERY low speed or a wooden spoon, add cream, flour, egg yolks, eggs and extracts; beat until smooth — do not over beat after adding eggs.

Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.

Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen sides of  the cheesecake pan.

If possible, chill overnight.

Finally —- ENJOY! Nom nom nom…



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