**Absolutely the Best Gluten-Free New York Cheesecake: A Culinary Journey Through Delight**
Indulge in the timeless classic of New York cheesecake, reinvented with a gluten-free twist. This compilation of recipes presents a variety of options to satisfy every palate, from the traditional to the innovative. Dive into the creamy, velvety texture and tangy sweetness of the classic New York cheesecake, crafted with gluten-free flour for a delectable treat that caters to all dietary needs. Explore the richness of the chocolate swirl cheesecake, where decadent chocolate ganache swirls create a symphony of flavors. Discover the magic of the raspberry swirl cheesecake, where bursts of tart raspberries elevate the creamy filling to new heights. For a delightful twist, embark on a culinary adventure with the unique salted caramel cheesecake, where a layer of salted caramel sauce adds a touch of savory sweetness. And for those seeking a lighter indulgence, the low-carb cheesecake offers a guilt-free pleasure without compromising on taste. Embark on a culinary journey through these gluten-free New York cheesecake recipes, each promising an unforgettable experience that will leave you craving for more.
ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)
aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.
Provided by 2Bleu
Categories Cheesecake
Time 3h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
- Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
- Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
- With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
- Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
- Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
- Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
- Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
- Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!
Nutrition Facts : Calories 510.7, Fat 41.1, SaturatedFat 23.1, Cholesterol 155.9, Sodium 444.8, Carbohydrate 30.2, Sugar 29.5, Protein 7.5
THE BEST NEW YORK-STYLE CHEESECAKE
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
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.
NEW YORK CHEESECAKE
It is important to allow the ingredients come to room temperature to avoid lumps. A (crustless) Jim Fobel cheesecake recipe from his cookbook, Old-Fashioned Baking Book. Prep time includes the overall rest and chill time.
Provided by gailanng
Categories Cheesecake
Time P1DT2h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
- In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
- In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
- Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
- Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
- Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
- When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.
Nutrition Facts : Calories 534.2, Fat 43.2, SaturatedFat 24.5, Cholesterol 201.1, Sodium 304.8, Carbohydrate 30.7, Sugar 28.9, Protein 8
Tips:
- For a smooth cheesecake, make sure all of your ingredients are at room temperature before you start baking.
- Use a springform pan to make removing the cheesecake from the pan easier.
- Line the bottom of the springform pan with parchment paper to prevent the cheesecake from sticking.
- Bake the cheesecake in a water bath to prevent the top from cracking.
- Let the cheesecake cool completely before serving. This will help it to set and firm up.
Conclusion:
This gluten-free New York cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this gluten-free New York cheesecake a try. You won't be disappointed!
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