How To Make New York Style Cheesecake?

New York-style cheesecake is a favorite dessert for my husband, Michael. In fact, almost 20 years ago, the first time I met my future mother-in-law, she told me that the way to Michael’s heart was through his stomach and that she bribed him with a slice of cheesecake anytime she wanted him to do something when she was a child. She may be a traditional lady, but I got the message clear and loud: learn to make a good cheesecake.

New York Style Cheesecake

INGREDIENTS :

TO MAKE THE CRUST, I NEEDED:

• 2 cups of graham cracker crumbs.
• 5 tbsp of melted margarine.
• 3 tbsp of white sugar.
• A pinch of salt.

FOR FILLING, I USED:

• 2 large containers of full-fat cream cheese (room temperature).
• 1 cup and half of the white sugar.
• A pinch of salt.
• 2 tsp of vanilla extract.
• 1 tbsp of fresh lemon juice.
• 1 tbsp of cornstarch.
• 4 eggs (room temperature).
• 1 cup sour cream (room temperature).

FOR TOPPING, I USED:

• 3 cups of diced fresh strawberries.
• 6 tbsp white sugar.
• 1 tbsp of fresh lemon juice.
• 1 tsp vanilla extract.

INSTRUCTIONS :

Step 1:

I preheated the furnace to 350 F, and I placed the rack in the lower third.

Step 2:

Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.

Step 3:

I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.

Step 4:

I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.

Step 5:

I changed the oven temperature down to 325 F when it was done!

Step 6:

I beat cream cheese until smooth and moist to make the filling.

Step 7:

I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.

Step 8:

After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.

P.S: don’t introduce a lot of air into the batter, please.

Step 9:

Step 10:

In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.

Step 11:

I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).

Step 12:

I placed them in the oven and bake at 325 F for 60 to 50 minutes.

Step 13:

I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.

Step 14:

I covered the top when cooled and put it in the refrigerator to chill throughout the night.

• This is how I made the strawberry topping:

Step 15:

I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.

Step 16:

I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!

ENJOY IT!
 

Ingredients :

•  2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
• 6 to 8 bananas, sliced
• 2 cups whole milk
• 1 (5 oz.) box instant French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions :

1. Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve!

This Blueberry cream cheese coffee cake will be the most delicious recipe you will ever taste. Unquestionably, Blueberry cream cheese coffee is a great dessert the family is sure to love. If you’re looking for a quick and satisfying snack, we are your best choice.

INGREDIENTS :

• 2 c. flour
• 1 c. sugar
• 1 c. milk
• 1/3 c. butter, softened
• 1 egg
• 1 T. baking powder
• 1 t. salt
• 1 ½ c. blueberries (I used frozen; thawed slightly)

HOW TO MAKE IT :

In a large bowl, combine all ingredients, except blueberries, on a low speed for 30 seconds untill mixed well. Then beat on medium speed for 2 minutes scraping the bowl occasionally. Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Besides, you can invert it onto a serving plate or just leave in pan as disered. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:

• ½ c. chopped walnuts or pecans
• 1/3 c. brown sugar, packed
• ¼ c. flour
• ½ t. cinnamon
• 1 T. butter, softened

Glaze:

• 1 c. powdered sugar
• 2 T. milk
• ¼ t. vanilla

Ingredients :

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• 4 cups confectioners’ sugar
• 1/2 cup butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons milk

Directions :