N.Y. Style Cheesecake
When you hear "souffle" or "no-bake cheesecake" you think "baked!" Since I couldn't really find a flavor that I liked, I took the recipe from a cream cheese package and modified it! It's richer than baked cheesecake, and came up with this irresistible recipe for anyone who likes cheesecake.
When you spread the cookies into the cake mold, use a spoon to flatten it evenly.
As soon as it's finished baking, the cake is risen, but when you remove it from the oven, it naturally deflates and becomes a profoundly rich cheesecake. After letting it cool and leaving it to settle in the refrigerator for 12 hours, it's perfect! Recipe by Wagayanoaikosan
N.Y. Style Cheesecake
When you hear "souffle" or "no-bake cheesecake" you think "baked!" Since I couldn't really find a flavor that I liked, I took the recipe from a cream cheese package and modified it! It's richer than baked cheesecake, and came up with this irresistible recipe for anyone who likes cheesecake.
When you spread the cookies into the cake mold, use a spoon to flatten it evenly.
As soon as it's finished baking, the cake is risen, but when you remove it from the oven, it naturally deflates and becomes a profoundly rich cheesecake. After letting it cool and leaving it to settle in the refrigerator for 12 hours, it's perfect! Recipe by Wagayanoaikosan
Cooking Instructions
- 1
In a bowl, crush the cookies into a fine crumble. Mix the crushed cookies with the melted butter, mix together.
- 2
Beat the room temperature cream cheese with a mixer until smooth. Add sugar and whisk.
- 3
When it's well mixed, add the sour cream a little bit at a time and mix together. Add the beaten egg little by little, and mix well.
- 4
Next, add and mix in the cornstarch, add the heavy cream, and sprinkle in vanilla extract. Mix.
- 5
When everything is evenly incorporated, pour into the mold. Wrap the mold with aluminum foil. Boil water in the oven and preheat to 200°C.
- 6
Bake for 30 minutes at 200°C and 30 minutes at 160°C. When it's finished baking, let it cool in the refrigerator. Remove from the mold after it has rested in the refrigerator.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
New York-style Cheesecake New York-style Cheesecake
I made this for a snack. It's a smooth, New York-style Cheesecake perfect for snacking!But I didn't have sour cream so I replaced with yogurt instead, which was a hit.I covered it with aluminum foil after the first 15 minutes or so in order to make this into a snow-white cake, but adjust to taste.This cake is at its best after the next day, when the cake firms and settles. Recipe by Kyansama
-
-
New York Style Cheese Cake New York Style Cheese Cake
This cheesecake is so thick and creamy. Plain, topped with your favorite toppings or chocolate yum. The hardest part is the waiting 😊 #cakes
-
-
New York Style Cheese Cake New York Style Cheese Cake
It takes 5 hours from start to finish including the cooling time.http://www.cookingwithsugar.com/the-best-recipe-for-homemade-new-york-style-cheesecake-the-ultimate-delicious-dessert-idea/
-
-
New York Style Cheese Cake New York Style Cheese Cake
I'm sure you and your families will enjoy this cheese cake. We do here at the Butler house. :excited
-
-
NY Cheesecake NY Cheesecake
I tried various quantities and made this into a soft NY style cheesecake.Please remember to bake this cake over hot water. Recipe by ko-ko -
-
New York cheesecake New York cheesecake
This is a wonderful cheesecake can be made with or without crust. Me I like a simple crust. But the blueberry reduction on top will completely change this New York cheesecake to oh my God this is over the edge !
More Recipes
- Superb Winter Melon and Bacon Potage Soup
- NY Cheesecake
- Gentle Flavor...Plain Roll Cake
- Comforting Pumpkin (Kabocha Squash) Potage
- Clam Chowder with Pasta
- Easy One Pot Soup with Kabocha Squash
- New York-style Cheesecake
- Lettuce and Crabstick Ginger Soup
- Iyokan Citrus Cups No-bake Cheesecake
- Thick Clam Chowder
Comments