New York cheesecake

Delicious

Son's birthday cake!

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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

delicious cheesecake.

This cheesecake is very good and not to sweet. The baking time can vary between 60 -70 minutes. I bake it for 70 minutes.

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/

I made the recipe easy to decrease the chances of messing up.This recipe is so easy and you just have to mix ingredients! You can use a hand held mixer. I think it will turn out better and cleaner using a whisk because it will create less air bubbles. Oven temperature and time will differ from oven to oven, so please take note. It will be jiggly when it comes out of the oven, but it should be cooked. But please make sure it is! Recipe by Lesser Panda

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

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

I really wanted to make a dense chocolate cheesecake that didn't collapse or crack after cooking and eventually came to this recipe through much trial and error. Melting the chocolate with hot water takes effort so I tried melting it in the microwave instead this time.This recipe will result in a firm cake so there was no need to make a base this time. However if you want one, crush 10 crackers or cookies and combine with 40-50 g of melted butter before packing into the base of a cake tin and chilling in the fridge until set. If you don't have black cocoa, you can just use 5 g normal cocoa. Or, if you don't have any cocoa at all, you can make a plain tuile with 10 g cake flour. The tuile will become moist quite quickly, so stick it on the cake right before serving. For 15 cm [5.9 in] cheesecake. Recipe by cocococoa

This cheesecake is so thick and creamy. Plain, topped with your favorite toppings or chocolate yum. The hardest part is the waiting 😊 #cakes

ohhh sooo yummy! lots of work but soo worth it in the end!

I'm sure you and your families will enjoy this cheese cake. We do here at the Butler house. :excited

Awesome recipe

This is my favorite recipe for cheesecakes and it has become my signature cheesecake recipe throughout the years. I originally got the recipe off of a Japanese cheesecake cook book written by Yasuyo Shida. I have since lost the book but luckily I still have the Chinese version of the recipe. My friends and family have been asking me for the recipe and I am finally translating this recipe into English as it seems to be unavailable in English.

Mmmmmmm

This recipe has been in our family for 3 generations. It produces a delectable creamy cheesecake based on a limited 2-hour cool-down period. For a dryer cakey texture simply increase the cool-down time (e.g. 4 hours). Hope you enjoy!

A cheaper version of the famous New York Cheesecake with sweet cherry topping.

This recipe comes from my good friend and first customer over 18 years ago. She was the sweetest lady and a native New Yorker. Jody Passed away but would want me to share. It has taken me 18 years to let it go.

I love cheesecake, and I settled with this recipe. My friends and family like it. My mom's coworker praised it saying, "you can sell it!"If you mix well at each step, it will have a smooth and pleasant texture.Please use a water bath with boiling water when baking. The cake will be moist.If you try to take off the mold when it comes out of the oven, it will fall apart. Recipe by Mayia

This is an excellent cheesecake! I hope you enjoy!