New York Italian Cheesecake By Frances Recipes

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A NEW YORKER'S REAL ITALIAN CHEESECAKE



A New Yorker's Real Italian Cheesecake image

WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!

Provided by AZRoxy63

Categories     Cheesecake

Time 4h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.
  • Enjoy!

NEW YORK ITALIAN STYLE CHEESECAKE



New York Italian Style Cheesecake image

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Provided by tfernini

Categories     World Cuisine Recipes     European     Italian

Time 4h20m

Yield 12

Number Of Ingredients 10

1 pound cream cheese, softened
1 pound ricotta cheese
1 ½ cups white sugar
4 eggs
¼ cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
  • Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
  • Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 32.6 g, Cholesterol 149.9 mg, Fat 31.7 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 215 mg, Sugar 25.5 g

NEW YORK CHEESECAKE



New York Cheesecake image

This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Provided by Kitchen Queen

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 7h35m

Yield 12

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon cream of tartar
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  • In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  • Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  • Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  • Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g

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

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

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