Expert answer here please! How do you make New York Style Cheese Cake? Need thorough recipe or a genuine link!

Here is a step by step site, with pictures. Hope this helps.


http://www.cookingforengineers.com/recip鈥?/a>Expert answer here please! How do you make New York Style Cheese Cake? Need thorough recipe or a genuine link!
This is an absolutely fabulous recipe for New York Style Cheesecake.





15 graham crackers, crushed


2 tablespoons butter, melted





4 (8 ounce) packages cream cheese


1 1/2 cups white sugar


3/4 cup milk


4 eggs


1 cup sour cream


1 tablespoon vanilla extract


1/4 cup all-purpose flour





Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.


In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.


In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.





I can't take the credit for creating this recipe, because I found it at allrecipes.com, but it's the only cheesecake we'll eat now.





Here's a link to the recipe so you check out some of those hundreds of glowing reviews!


http://allrecipes.com/Recipe/Chantals-Ne鈥?/a>Expert answer here please! How do you make New York Style Cheese Cake? Need thorough recipe or a genuine link!
Best Cheesecake





Crust


2 cups grahm cracker crumbs


1/2 cup sugar


4 Tsb melted butter


1 large egg white lightly beaten


Preheat oven to 375


Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan.


Bake for 5-10 minutes


Cool until reaches room temp.





Filling


5 packages of cream cheese


1 3/4 cups of sugar


2 large eggs


1 Tsb fresh lemon juice


1 Tsb vanilla extract..pure if have


2/3 cup heavy cream





Reduce oven to 325潞F.


Wrap bottom of sprinform pan with alumium foil. A few sheets.





Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature.


In a small bowl lightly beat eggs, lemon juice and vanilla.


With mixer running slowly add egg mixture to cream cheese. In about 4 increments.


Add heavy cream next. Mix well.





Pour cream cheese filling into springform pan.


Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.





Bake for 60 to 90 minutes, or until center is firm .


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Jamie's Traditional Cheesecake





1/4 cup butter, melted


1-1/4 cups crushed graham crackers


4 (8 ounce) packages cream cheese, softened


1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)


4 eggs


1 tablespoon vanilla extract


1/3 cup unsifted flour


Raspberry Sauce (recipe follows)


1 package (12 oz semi-sweet chocolate chips


1/2 cup milk





Pre-heat oven to 300掳 degrees.





Prepare Crumb Crust: Stir together butter and crushed graham crackers. Press onto bottom and up the sides of a 9-inch spring form pan.





Cheesecake: In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla then flour. Pour mixture into the prepared spring form pan. Bake 50 to 60 minutes or until center is set. Cool. Chill. Refrigerate leftovers.





Toppings: Place the chocolate chips into a microwave-safe container. Add the milk. Microwave on High 2 minutes at a time, stopping to stir, until chocolate is melted and mixed with the milk. Serve warm.





Serve the raspberry pie filling in one bowl and the chocolate sauce in another along with the cheesecake. Let your guests choose their toppings.





RASPBERRY SAUCE


2 quarts raspberries - fresh or frozen, thawed


1 cup sugar (or more to taste)


3 Tablespoons corn starch





Place the raspberries and sugar into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.
The Spice Cookbook by Avanelle Day and Lillie Stuckey, David White Co., 1964 (a favorite cookbook)





p 179, Poppy Seed Cheese Cake: very good





This is a high fluffy and a bit dryer, less creamy cheesecake (ignore the poppy seeds if you wish) then the low refrigerator cake and that is a NY cheesecake in my experience. If you can't find the book, I will email the recipe if you want it.