Ying Yang Cheesecake Recipes

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ULTIMATE CHEESECAKE



Ultimate Cheesecake image

I love THIS cheesecake! I love cheesecake period!! This is especially good with the fresh fruit and jam...Everyone thinks I bought it at the bakery, it's so beautiful...good too! The credit is not mine; it came to me via a recipe card...hence the picture.

Provided by Gingerbee

Categories     Cheesecake

Time 3h35m

Yield 1-9 inch spring pan

Number Of Ingredients 16

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 tablespoons flour
3 large eggs
1/2 cup sour cream
2 teaspoons lemons, zest of
1 1/2 teaspoons vanilla extract
1 egg white
1 tablespoon sugar
1/2 cup sour cream
1/2 cup raspberry preserves
1/2 cup apricot preserves
1 cup fresh fruit (chopped)

Steps:

  • Crust: In a medium bowl, combine graham cracker crumbs and sugar.
  • Add melted butter; stir to combine.
  • Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
  • Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
  • Add sugar, gradually add flour and mix well.
  • Beat in eggs one at a time.
  • Add sour cream, lemon zest and vanilla.
  • Pour into crust.
  • Preheat oven to 325 degrees.
  • Bake for 1 hour 15 minutes.
  • Remove cake from oven and cool 15 minutes.
  • Topping: Beat egg white with sugar until soft peaks appear.
  • Fold in sour cream; spread on top of cake.
  • Return cake to oven; bake until topping is set, (not brown) approx.
  • 20 minutes.
  • Turn off oven; with door open continue to let the cheesecake cook for another hour.
  • Cool completely.
  • Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
  • Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
  • Arrange fruit ontop; chill and Serve!

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

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.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
  • In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
  • Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  • Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
  • Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
  • Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 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

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY



Classic Creamy Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
7 oz graham cracker
2 cups sugar, plus 1 tablespoon, divided
5 tablespoons unsalted butter, melted
32 oz cream cheese, room temperature
½ cup heavy cream
2 cups sour cream
5 tablespoons all-purpose flour
1 pinch kosher salt
1 vanilla bean
4 large eggs
boiling water, for baking
mixed berry, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
  • In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
  • Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
  • Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
  • Once cool, line the sides of the springform pan with parchment paper.
  • In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
  • Add the heavy cream and beat to incorporate.
  • Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
  • Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
  • Pour the cream cheese mixture into the cooled crust.
  • Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
  • Gently transfer the baking dish to the oven and bake for 1 hour.
  • Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
  • Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
  • Cover the pan with plastic wrap and transfer to the refrigerator overnight.
  • Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
  • Top with fresh berries, if desired.
  • Dip a knife into hot water for clean slices, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams

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