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New York Style Vanilla Cheesecake


Ingredients

  • 1 and 1/4 cups sugar, divided
  • 1 and 3/4 cups graham cracker crumbs
  • 1/3 Cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 Tablespoon McCormick® All Natural Pure Vanilla Extract
  • 3 eggs
  • 1 Cup sour cream

Directions

Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.

Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.

Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

Nutritional Facts

Servings12

Calories Per Serving414

Folate equivalent (total)24µg6%


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


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