New York Italian Style Cheesecake Recipes

A NEW YORKER'S REAL ITALIAN CHEESECAKE

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

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.

CLASSIC NEW YORK-STYLE CHEESECAKE

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.