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
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Alan Baisiev
[email protected]This cheesecake is on my to-bake list! It looks amazing.
Be John Butwal-2 eSports
[email protected]I can't wait to try this cheesecake! It looks so delicious.
Original fire gaming
[email protected]This recipe is a keeper! I'll definitely be making this cheesecake again.
Sobuj Roy
[email protected]This cheesecake was a disaster. The crust was soggy and the filling was curdled.
Jussy Tinna
[email protected]This cheesecake was just okay. I've had better.
saima zakir
[email protected]I found this cheesecake to be a bit too dense, but the flavor was good.
MOHAMED STITOU
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Dilrucshan satheeswaran
[email protected]This cheesecake is delicious! I love the combination of the creamy cheesecake filling and the tart sour cherries.
That Emily
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for any occasion.
sabiha khan
[email protected]This cheesecake was so easy to make and it turned out so well! I was worried that the sour cherries would be too tart, but they were actually the perfect complement to the creamy cheesecake filling.
Adian Islam
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The crust was nice and crispy and the filling was light and fluffy. I especially liked the sour cherry topping.
BT Company
[email protected]I followed the recipe to a T and my cheesecake turned out beautifully. It was a hit at my party and everyone raved about it. Thanks for sharing such a great recipe!
Ahad Awan
[email protected]This cheesecake is divine! The crust is perfectly graham crackery and the filling is creamy and smooth. The sour cherries add a lovely tartness that balances out the sweetness of the cheesecake. I'll definitely be making this again.