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)
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Mainza Malundu
[email protected]I can't wait to try this recipe! It looks so delicious and I love that it uses fresh cherries.
Rj Sumon
[email protected]This cheesecake is the perfect dessert for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Attakora Victor
[email protected]I've never made cheesecake before, but this recipe made it easy. The instructions were clear and concise, and the end result was a beautiful and delicious cheesecake.
Frank Jovine
[email protected]This cheesecake was a bit too sweet for my taste, but I think that's just a personal preference. Other than that, it was a great recipe and I would definitely make it again.
Kim Furry
[email protected]I'm not a huge fan of cheesecake, but I have to admit that this recipe is pretty amazing. The crust is the perfect balance of crumbly and chewy, and the filling is creamy and smooth.
barbara killner
[email protected]This cheesecake is a bit time-consuming to make, but it's totally worth it. The end result is a stunning and delicious dessert.
Ola Maruf
[email protected]I love that this recipe uses fresh cherries. It really makes a difference in the flavor of the cheesecake.
D “Krazy” VanCalsem
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion, but it's also great for a simple weeknight dessert.
Liton Sp
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to recipe for special occasions.
Abby Hampeys
[email protected]This cheesecake was a disaster. The crust was soggy and the filling was curdled. I followed the recipe exactly, so I'm not sure what went wrong.
Aubrie Reynolds
[email protected]The crust was a bit too crumbly for my taste, but the filling was divine. I will definitely try this recipe again, but I'll use a different crust.
Nigel Alu
[email protected]This cheesecake was easy to make and tasted delicious. I would definitely recommend it to anyone who loves cheesecake.
Natasha Ralebona
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was a hit at my dinner party and everyone raved about it. Thanks for sharing this amazing recipe!
Bahr Aff
[email protected]This cheesecake is everything I've ever wanted in a dessert. The crust is perfectly crumbly, the filling is creamy and luscious, and the cherries on top add a delightful burst of flavor. I will definitely be making this again and again!