Best 2 Classic New York Style Cherry Cheesecake Recipes
Indulge in the timeless flavors of New York-style cherry cheesecake, a classic dessert that combines a creamy, velvety filling with a graham cracker crust and a vibrant cherry topping. This decadent treat is perfect for special occasions or as a delightful indulgence anytime. Our comprehensive guide includes two delectable recipes: a traditional New York-style cherry cheesecake and a unique chocolate-covered cherry cheesecake. Both recipes offer step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a perfect result. Additionally, we provide variations and serving suggestions to cater to different preferences and dietary restrictions. Get ready to embark on a culinary journey and create an unforgettable cherry cheesecake that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE
Make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath. The hardest part is waiting for it to set overnight in the oven, and then in the fridge, before diving into this self-indulgent dessert.
Provided by loveofitaliancooking
Categories European
Time 1h10m
Yield 16 , 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
- FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
- Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
- After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
- MAKES 12-16 SLICES (depending on how thick you slice them).
Nutrition Facts : Calories 508.7, Fat 36.7, SaturatedFat 20.5, Cholesterol 173.3, Sodium 340.4, Carbohydrate 38, Fiber 0.5, Sugar 18.4, Protein 7.8
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE RECIPE - (3.8/5)
Provided by fortheloveofitaliancooking
Number Of Ingredients 12
Steps:
- FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake. FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't over mix the batter). Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes. After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favorite topping before serving. MAKES 12-16 SLICES (depending on how thick you slice them)
Tips:
- Use high-quality cream cheese: For the best flavor and texture, use full-fat cream cheese that has been softened to room temperature.
- Don't overbeat the cream cheese: Overbeating the cream cheese can cause it to become grainy. Beat it just until it is smooth and creamy.
- Use fresh sour cream: Sour cream adds a tangy flavor to the cheesecake. Be sure to use fresh sour cream, not sour cream that has been sitting in the refrigerator for weeks.
- Don't overbake the cheesecake: Overbaking the cheesecake can cause it to become dry and crumbly. Bake it just until the center is set.
- Let the cheesecake cool completely before serving: This will help the cheesecake to set properly and develop its full flavor.
Conclusion:
This classic New York-style cherry cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy filling, tangy cherries, and graham cracker crust, this cheesecake is sure to be a hit. Follow the tips in this recipe to make sure your cheesecake turns out perfect every time.
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