How to Bake Cheesecake 4 Different Ways | Martha Stewart
Recipes in this Video
New York-style cheesecake is a rich and dense dessert that originated in New York City. It is characterized by its creamy texture and is often served plain or with various toppings. The cheesecake has become a staple in American cuisine and is frequently featured at celebrations and gatherings. Its popularity has led to numerous variations, but the classic recipe remains a favorite.
Ingredients
- ●cream cheese
- ●sugar
- ●eggs
- ●vanilla extract
- ●sour cream
- ●graham cracker crust
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Prepare the graham cracker crust by mixing crushed crackers with melted butter and pressing into the bottom of a springform pan.
- 3In a large bowl, beat the cream cheese until smooth and creamy.
- 4Add sugar and continue to beat until well combined.
- 5Incorporate eggs one at a time, mixing well after each addition.
- 6Stir in vanilla extract and sour cream until smooth.
- 7Pour the cream cheese mixture over the crust in the springform pan.
- 8Bake for about 60-70 minutes, or until the center is set but slightly jiggly.
- 9Turn off the oven and let the cheesecake cool inside for 1 hour.
- 10Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- 11Serve chilled, optionally topped with fruit or chocolate.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt is lower in fat and higher in protein.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener with a different flavor profile.
sour cream
Healthier: Greek yogurt
Greek yogurt provides similar creaminess with less fat.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●2 cups cream cheese, softened
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●3 large eggs
- ●1/2 cup sour cream
- ●1/4 cup all-purpose flour
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
- 3Press the crumb mixture into the bottom of individual cheesecake pans or muffin tins to form a crust.
- 4In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5Add 1 cup sugar and vanilla extract to the cream cheese, and mix until well combined.
- 6Add the eggs one at a time, mixing well after each addition.
- 7Stir in the sour cream and flour until just combined, being careful not to overmix.
- 8Pour the cream cheese mixture over the crusts in the individual pans, filling them about 3/4 full.
- 9Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- 10Turn off the oven and leave the cheesecakes inside for 1 hour to cool gradually.
- 11Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- 12Serve chilled, optionally topped with fruit or chocolate sauce.
Equipment
Ricotta cheesecake has its roots in Italy, particularly in regions like Lazio and Campania. Traditionally made for festive occasions, this dessert showcases the rich, creamy texture of ricotta, often flavored with citrus. The dish has gained popularity beyond Italy, inspiring variations worldwide, including New York-style cheesecakes that incorporate cream cheese.
Ingredients
- ●ricotta cheese
- ●cream cheese
- ●sugar
- ●eggs
- ●vanilla extract
- ●lemon zest
- ●lemon juice
- ●graham cracker crumbs
- ●butter
- ●salt
- ●powdered sugar
- ●fresh fruit
- ●mint leaves
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Prepare a springform pan by greasing it with butter and lining the bottom with parchment paper.
- 3Mix ricotta cheese and cream cheese in a large bowl until smooth and creamy.
- 4Add sugar, eggs, vanilla extract, lemon zest, and lemon juice. Blend until well combined.
- 5In a separate bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until crumbly.
- 6Press the crumb mixture into the bottom of the prepared pan to form a crust.
- 7Pour the ricotta mixture over the crust, smoothing the top with a spatula.
- 8Bake in the preheated oven for 50-60 minutes, until the center is set and slightly jiggly.
- 9Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 10Remove from the oven and let cool completely at room temperature.
- 11Chill in the refrigerator for at least 4 hours, preferably overnight.
- 12Before serving, dust the top with powdered sugar and garnish with fresh fruit and mint leaves.
Ingredient Alternatives
ricotta cheese
Healthier: cottage cheese
Cheaper: mascarpone
Cottage cheese reduces calories while maintaining creaminess.
cream cheese
Healthier: Greek yogurt
Cheaper: soft cheese
Greek yogurt lowers fat content while adding tang.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness with a unique flavor.
graham cracker crumbs
Cheaper: digestive biscuits
Digestive biscuits are often more accessible.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup graham cracker crumbs
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●16 oz cream cheese, softened
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●3 large eggs
- ●1/2 cup sour cream
- ●1/4 cup all-purpose flour
- ●1/4 cup fresh lemon juice
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Line a muffin tin with cupcake liners.
- 3In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
- 4Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust.
- 5In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 6Add 1 cup sugar and vanilla extract to the cream cheese, and mix until well combined.
- 7Add the eggs one at a time, mixing well after each addition.
- 8Stir in sour cream, flour, and lemon juice until smooth.
- 9Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full.
- 10Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
- 11Turn off the oven and leave the cupcakes inside for 1 hour to cool gradually.
- 12Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours before serving.
Equipment
Ingredients
- ●2 cups ricotta cheese
- ●1 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup all-purpose flour
- ●1/4 tsp salt
- ●1/2 cup heavy cream
- ●1/4 cup lemon juice
- ●1/4 cup powdered sugar (for dusting)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth.
- 3Add the eggs one at a time, mixing well after each addition.
- 4Stir in the vanilla extract, flour, and salt until fully incorporated.
- 5Pour in the heavy cream and lemon juice, mixing until the batter is smooth and creamy.
- 6Grease a 9-inch springform pan and pour the cheesecake batter into it.
- 7Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
- 8Remove from the oven and let it cool at room temperature for about 1 hour.
- 9Refrigerate for at least 4 hours or overnight to set completely.
- 10Before serving, dust the top with powdered sugar.
Equipment
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