Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ny cherry cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
NY Cherry Cheesecake made with Ricotta cheese. Made in your Instant Pot or Pressure cooker. Makes the Creamiest cheesecake you will ever eat.
NY Cherry Cheesecake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. NY Cherry Cheesecake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have ny cherry cheesecake using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make NY Cherry Cheesecake:
- Take 1 block cream cheese
- Prepare 1 cup heavy cream
- Prepare 1 cup sour cream
- Get 1 teaspoon salt
- Get 3/4 cup white sugar
- Get 3 large eggs
- Make ready 1 tablespoon vanilla extract
- Make ready 3-4 tablespoons all-purpose flour
- Take 1/4 cup lemon/lime juice
- Take For the Crust:
- Prepare 2 cups crushed Graham crackers
- Take 1/3 cup melted butter
- Make ready For the Topping:
- Get 1 cup cherries
- Make ready 1/2 cup white sugar
- Get 1/4 cup water
- Get 1 teaspoon vanilla extract
New York Style Cheesecake is a type of dessert made from sweetened cream cheese, sour cream, and eggs. This Cherry Cheesecake recipe is the Best, most Delicious we could find. This simple gourmet recipe calls for real cherries and a smooth cream cheese filling that will have your family's mouths watering! This is a simple cheesecake recipe that I sometimes bring to family occasions.
Instructions to make NY Cherry Cheesecake:
- Preheat oven to 350F. Butter a 9-inch spring form pan and line the bottom with baking paper.
- For the crust: pour the melted butter into the crushed Graham crackers and mix until all the crumbs are soaked. Pour the mixture into the pan and shape the bottom crust by pressing it with a spoon. Refrigerate while making the cheesecake batter.
- For the topping: In a small saucepan, heat the cherries with the water, sugar and vanilla. Stir on a low heat until the syrup lightly thickens. Remove from the heat and let it cool.
- Using an electric mixer or a whisk, cream the sugar with the cream cheese and vanilla extract. Add the salt.
- Mix-in the eggs one at a time. Do not over-beat the mixture to prevent aerating the batter. Add the heavy cream, sour cream and lemon juice. Mix well.
- Add 3-4 tablespoons of flour, one at a time, then mix to prevent lumps.
- Pour the batter into the spring form pan with the crust.
- Wrap the bottom of the spring form pan with aluminum foil and place it on a baking tray. Pour hot water on the tray up to an inch on the side of the pan.
- Place it in the preheated oven and bake for about 1 hour or until the sides are slightly puffed and the center is set or a little wobbly.
- Turn off the heat and let the cake stay inside the oven for 1 hour to prevent cracking.
- Take the cheesecake out and run a knife on the side of the cake to release it from the pan. Let it cool completely to room temperature. Refrigerate for 5-6 hours or overnight to let the cake set properly.
- Pour the sweetened cherry on top before serving. Bon appetit.
I am posting this recipe for my cousin Amy since she requested the recipe. This creamy cherry cheesecake recipe is made from scratch and topped with delicious cherry pie They've been simplified and reduced to a package of cream cheese, some pudding and cool whip. Calories in Cherry Cheesecake based on the calories, fat, protein, carbs and other nutrition information submitted for Cherry Calories in Ice Cream, Ny Cherry Cheesecake. Cherry cheesecake is a real winner - whether you make it for your family or dinner party guests, this luxurious cheesecake is sure to impress. Cherries are in season in the UK over summer, which.
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