Do You Love Cheesecake?

By Deanna May Martin

Step 1.
First you have to start with the crust. The most popular is graham cracker crust. But equally tasty is vanilla, chocolate, or ginger snap. In the baking section of the grocery store you can find graham cracker crumbs in a box. These are nice to use because they are very uniform and all ready to go.
First preheat oven to 325 degrees
Mix together 2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
After mixing all the ingredients together,put into a spring-form pan, 9" or 10" in diameter. Pan does not need to be greased first. Press down with your hand and even out mixture in the bottom and 1-2 inches up the sides. It doesn't have to be perfect. Set aside.
Step 2 is the raspberry sauce. Put 8 ounces of frozen raspberries in small sauce pan. Add 1/2 cup sugar mixed with 2 tbsp. cornstarch and a 1/2 tsp of salt. Cool over medium heat for 5 minutes stirring often. When sauce starts to thicken, remove from heat and cool.
Step 3
3 8 ounce packages cream cheese (at room temperature) 1 tbsp grated orange rind
4 eggs (room temperature) 1 cup sour cream
1 cup sugar
1/8 tsp salt
With electric mixer, beat cream cheese until light and fluffy. Beat in sugar gradually. Then add eggs, one at a time, beating well after each addition.
fold in sour cream. When well mixed, pour into crumb crust.
Step 4.
Put large tbsps of the raspberry sauce on top of cheese cake spacing about 1 inch all around cheesecake. With a knife go through cheesecake swirling the raspberry sauce making a decorative design. Try not to touch the crust on the sides and bottom. Sprinkle the top with 6 ounces of the white milk chocolate chips.
Bake in preheated oven for 1 1/4 hours. Turn off oven and leave cheesecake in oven at least 1/2 hour more. Cool completely before refrigerating.
Other variations:
Instead of using raspberry sauce, make a pineapple filling and spoon it on top of the cheesecake after it is baked.
Another impressive cheesecake is strawberry glace.
Clean and hull 1 quart 1 quart of large strawberries. Make sure they are dry and arrange them on top of cooked cheesecake, hull side down making it look attractive. Then drizzle melted current jelly all over the strawberries.
If you have trouble with your cheesecake cracking during baking, try using a water bath. Just be sure to wrap aluminum foil all around spring form pan to prevent water from getting into the cheesecake.
I hope this article and recipe has helped take the mystery out of making cheesecake and you can enjoy making and impressing your family and friends.

Article Source: http://EzineArticles.com/?expert=Deanna_May_Martin

Origin Of Cheesecake - It's Older Than You Think

By Cedrick White

Have you ever wondered about the origin of cheesecake? Well, I did and the information that I found was amazing.
If you thought that cheesecake was a recent creation, then you're wrong. The origin of the cake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 BC. The recipe consisted of crushed cheese, wheat flour and one egg. It's not quite the recipe of modern cakes today, but a cheesecake none the less.
Their first introduction into Western Europe and Great Britain was said to have come from the conquering Roman armies and by 1000 AD was said to be flourishing throughout all of Europe.
The origin of cheesecake in the Americas was brought over by the immigrants. However, their version relied on cottage cheese to make the cake.
As for the modern version, it's creation began in 1872 with American dairymen, who were said to be trying to recreate French Neufchatel cheese. Instead of recreating it, they happened upon a formula that was more richer and creamier. Their creation: cream cheese.
However, in 1912 James Kraft developed a his own method to pasteurize cheese, in which other dairy product manufacturers soon adopted and offered as cream cheese.
However, the origin of cheesecake being made with cream cheese has been credited to Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City.
Legend has it that he was served a cheese pie by a friend, which he immediately fell in love with. Not satisfied with his friend's recipe, he began to develop his own. Once perfected, he eventually began to serve it at his restaurant. The cheesecake was said to have become quickly popular with his patrons.
And the rest as they say is history.

Cedrick White is an avid baker and publisher of http://www.i-love-cheesecake.com/ which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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Cheesecake Tips - How to Bake a Perfect Cheesecake

By Maria Antoniet Fornillos

Cheesecake is a delicious and very elegant dessert. It carries that classic smoothness and creaminess that we all love. But many people find baking a perfect cheesecake a daunting process as perfecting it seems so hard to do. If you still want to learn baking the perfect cheesecake, the only thing you need to master is getting it creamy. The following tips will help you get the way to baking a perfect cheesecake.

• Make a good batter. See to it that all ingredients are at room temperature before you begin mixing. Make sure you have thoroughly mixed cheeses and eggs together until they are creamy before mixing in other liquid ingredients or creams. Go for the best cream cheese. Use cottage cheese, Swiss or the old favorite cheddar cheese.
• Mix it correctly but don't over mix. When you're using an electric mixer, combine just until the mixture turns creamy and all lumps are gone. Excess air that is incorporated into the mix by too much beating creates bubbles in the batter that can cause cracking, the most common problem about homemade cheesecakes. I would say manual mixing is not easy but I've been successful mixing batters by hand.
• Cook it slowly. Baking a perfect cheesecake requires low temperature. If you heat it up or cool it down too fast, your cake will likely get cracks. Once cooked, turn the oven off but leave the cheesecake inside to go completely cold. It helps prevent cracks from forming. The same goes for cooling; allow the cheesecake to completely cool before removing from the tin. Remember that cheesecakes do not like temperature swings.

My first cheesecake was so much fun. I made one with a pastry base, but it wasn't really successful, and I haven't managed a really good and smooth batter. So I took much care in the cooling by following temperature settings precisely and allowing the cake to set as it cools. Although my meek cheesecake was surrounded with cracks, one thing made it tastier - chilling it for 24 hours. I wowed everyone with an improved texture and stronger cheese flavor. Of course I hid the cracks with a topping.
So for the creamiest, tastiest and cheesiest cheesecakes to indulge in, always begin with a good cream cheese as it has the highest fat content for the smoothness that you desire. Top it with fresh fruits like berries, shredded coconut or orange slices rolled in sugar. But whether you want your cheesecake light and airy or dense and rich - always make it creamy!

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Decadent Triple Chocolate Cheesecake a Beginner Can Make!

By Sharon F Pollen

Who does not love a decadent cheesecake? Creamy, rich and delicious. I made my first cheesecake when I was 18 years old. This was my favorite dessert and I love to bake. I decided to bake until I had the perfect cheesecake recipe. Call me young and impetuous. I believed just one existed. Fast forward to today. Having never counted but 1000 plus cheesecakes later, I have learned to respect all cheesecake recipes.
Cheesecakes are not difficult to bake. Follow the most basic of rules and your first cheesecake will be beautiful and delicious.
For your first cheesecake, and those to follow, a firm, well made cheesecake pan is key. I cannot emphasize this strongly enough. A firm, tight, leak proof springform pan, of heavy gauge carbon steel will deliver an evenly baked cheesecake. A well made pan is worth it's weight in gold. A one time purchase will save you many hair pulling hours of frustration. Well made does not warp. The cheesecake will not stick to the sides. A well made pan will last several lifetimes. Always use the proper size pan called for in the recipe.
Of equal importance, make certain all ingredients are at room temperature. This includes the eggs and the cheese. This will ensure easy, and thorough mixing with no lumps. Three to four hours brings the refrigerated ingredients to room temperature.
With regards to the ingredients, do your measuring and chopping ahead of time. Line up all of your ingredients. Prep work allows you to relax and enjoy this experience. Quality of ingredients is of great importance. For the recipe below, Philadelphia Brand Cream Cheese is wonderful. Do not use a no name, cheaper brand cream cheese. They tend to be greasy. Good ingredients equal a delicious dessert.
Technique is important. Beat the cream cheese thoroughly. Add the sugar slowly. Mixture should look creamy, not granular. Use a rubber spatula to scrape the sides of the bowl. Add the eggs one at a time, scraping sides of bowl until mixture is creamy.
Follow the directions. Use all ingredients, measuring accurately. Listen to your oven. Not all ovens heat evenly. Most ovens have hot spots, therefore, center your cheesecake in the oven. This will ensure it bakes evenly. When you take your cheesecake out of the oven, place it on a level rack. This will aid in the cooling process and protect your delicate hot cheesecake from tilting or cracking. Cardinal rule here: Cool your cheesecake completely before you refrigerate. It must be completely cool, room temperature. Just a quick note to remember: Blend means to blend. Beat means to beat. Mix means to mix. Following word instructions matter as much as your ingredients.
I have had family fights about the proper technique for slicing a cheesecake. Most people just grab a knife and attempt to hack away. Hence, the family fights! A container, perhaps a heat proof measuring cup or even a large mug filled with Very Hot Water. Place your large knife in hot water before slicing. People eat with their eyes. A hot wet knife allows for a beautiful slice of cheesecake. Steaming hot water is perfect.
Here is a recipe I feel is perfect for a beginner or master chef. The chocolate will satisfy chocolate lovers yet the cream cheese is rich, creamy and competition worthy. A beautiful blend of cheesecake heaven. This recipe converted an avid cheesecake hater to worshiper. Enjoy!
Decadent Triple Chocolate Cheesecake
Cookie Crust Ingredients: 20 Chocolate sandwich cream cookies, crushed well. Add 4 tablespoons of butter to the cookie crumbs. Blend well. Press the cookie blend into the bottom of your 9 inch springform pan. Cover the entire bottom, pressing firmly with fingers.
Decadent Triple Chocolate Cheesecake Filling Ingredients
19 oz. cream cheese
2/3 cups sugar
5 Eggs
cup sour cream
cup heavy whipping cream
1/3 cup Creme de Cacao (liquor store)
1 1/4 teaspoon vanilla extract
10 oz. semisweet chocolate, melted gently
4 oz. German sweet chocolate, grated
In a large bowl, combine cream cheese and sugar.
Beat with an electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, whipping cream, Creme de Cacao and vanilla extract.
Stir in melted semisweet chocolate and grated German chocolate.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes.
Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. (My oven is nothing special. I find 1 hour and 10 minutes to be perfect)
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off, return the cake to the oven for an additional 2 hours.
Cool completely on a rack.
Chill, uncovered, overnight.
Do not rush the chilling time of a work of art. Make certain it is properly, completely chilled. Overnight or 12 to 15 hours is wonderful. Try not to place a chilling cheesecake next to something pungent, such as onions, in your refrigerator. You do not want to incorporate that aroma into your Chocolate Cheesecake.
Enjoy and remember to share!

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New York Style Cheesecake

By Tom Lingle

The New York style cheesecake is a favorite among many with its typically rich, dense, and firm texture and lemony flavor. Because of its characteristics other flavors easily can be incorporated into the cake and they typically stay fresher longer, up to two weeks. This is a one of a kind, as New York style cheesecakes usually require initial baking at a high temperature. This makes the inside of the cake rich and its exterior a light brown color. This article will offer preparation and baking tips as well as suggestions on how you can add a twist to the crust of this all-time favorite dessert!
The main ingredients found in a typical New York style cheesecake and most other plain varieties are cream cheese, egg yolks, whole eggs, sugar, lemon juice, vanilla extract and cream. Whether you want to use heavy cream or sour cream depends on your taste. Because of the balancing of ingredients, some cakes end up either sweet or tangy in flavor and fluffy or dense in texture; it is up to you.
Whether you are a beginner or more advanced with baking, it is a good idea to bake a few other cheesecakes before baking this dessert. Like all other cheesecakes and most baked goods, baking the New York is a precise art. As you will see later, it is better to stick to the basic guidelines, especially if you are a beginner, so as to not dramatically alter the taste or texture of the cheesecake.
Stick to the recipe. Read through the ingredients and see if you can actually find them in your area. Without fail, you should add and mix ingredients in the precise order listed. Making substitutions to the recipe or missing a step can drastically change the whole taste and/or structure of your cheesecake, which can lead to frustration.
Here are a few tips to follow during preparation. When beating the cream cheese, don not beat it too much. Remember, you still need to blend in other ingredients. Over-beating encourages bubbles to form, and when these bubbles expand, they can cause your cheesecake to crack. Beat cheese until it is a fluffy texture and stop. Another tip is to run a knife through the batter in an "S" pattern to free air pockets. When adding other ingredients, add slowly while gently stirring.
New York style cheesecake typically does not need a water bath; this is if you want that rich interior and light brown exterior this dessert is known for. Situate the oven rack in the center position of your of your oven and preheat for about 15 minutes. Remember, this type of cheesecake needs a blast of heat in the beginning. However, you still need to watch the temperature and follow the guidelines exactly given to you in the recipe. If you have to, use an oven thermometer. This will ensure the perfect outcome of your New York style cheesecake. One recommended tip is to partially open the oven door when the baking process is almost complete. This will cool the dessert slowly before actually taking it out.
Typically, the crust is made from graham cracker crumbs. However, you can add a bit of a twist and use chocolate wafers as an alternative. You can also use ginger biscuits or even add chopped almonds to the crust. Actually, you can use a variety of other ingredients for the crust such as Oreos or vanilla wafer cookies.

Check out our decadent and delicious collection of cheesecake recipes and find the perfect baked cheesecake or no bake cheesecake recipe for your next special occasion.

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

Tips for Making the Best Cheesecake

By Rusty Stander

When you think of a rich and creamy dessert chances are that you think of a tall slice of creamy white cheesecake. Cheesecakes are a favorite because of their decadent look, smooth texture and rich taste. And although most people only dare to order a slice of their favorite dessert at restaurants it is actually quite easy and rewarding to learn how to make cheesecakes. Here are a few tips broken down into "slices": the ingredients, different approaches to baking, mixing and a few general tips.
Cheesecakes are a custard - dairy and eggs. The eggs tend to be what causes some of the frustrations aspiring bakers have with making their first cheesecakes. Now keep in mind these problems don't affect the taste, but the appearance like sinking and cracking. So luckily you can still eat any failures. If cooked too hot the eggs will over-coagulate and this will lead to cracks as it cools. Overcooking or un-evenly cooked cheesecakes can also crack. Both of these problems are easily remedied.
When you add you ingredients they should all be at room temperature. Pull out the cream cheese, eggs and other ingredients up to an hour prior to baking. When adding the ingredients the cream cheese should be mixed first so that you don't over-mix the ingredients. Then the eggs should be added one at a time and the sides of the bowl scraped in between each. Additionally, to help avoid cracks, you should avoid drastic temperature differences.
Temperature differences occur during the cooking and cool-down process. During cooking opening the door and un-even cooking ovens may cause problems with the appearance of your cheesecake. Don't open your oven if possible, especially during the first 30 minutes. Cooking at lower temperatures and using a water bath may also help. A water bath adds moisture and also keeps the temperature the same around the entire cheesecake. To do this wrap the bottom of your spring-form pan with heavy duty foil to keep water out. Using a larger pan put in a small towel in the bottom then put the cheesecake pan on top. When ready fill the outer pan up 1-2 inches with hot water encircling the cheesecake. Cook following the recipe.
Quality ingredients are a must for the best flavor. Use real cream cheese and not Neufchatel - the lower milk fat content will result in a less richer taste. Use pure vanilla extract and not imitation vanilla. Since vanilla is a key ingredient in baking I actually make my own homemade vanilla extract. This results in a higher quality vanilla that is easy and cheaper to make than most imitation vanilla extracts. Using the best ingredients possible results the best end product.
Other tips you should try are lining the bottom of your pan with parchment paper. Use a knife after the cheesecake is removed from the oven to gingerly release the edges of the cheesecake from the pan. As the cheesecake cools it will shrink a little. This will help keep cracking to a minimum. After the cheesecake has cooled and refrigerated for at least 6 hours you can clean up any edges with a hot, wet knife. Using the same knife you can cut clean edges in your cheesecake by wiping it and running it under hot water each time. Add your favorite topping and enjoy.

If you'd like to learn more about how to make vanilla then bookmark MakingVanilla.com. It's a fun way to get into baking and it also makes great gifts during the holiday season. The website is free and shows you everything there is I make money to support the website by advertising fees from Amazon. So go make a few bottles of vanilla and experience the amazing flavor of a completely pure vanilla extract!

Article Source: http://EzineArticles.com/?expert=Rusty_Stander

Learn How to Make Cheesecakes Without Baking

By Dennis R Weaver

Everyone loves cheesecakes. They are easy to make but they have a long bake time. And they are rich, loaded with cream cheese and eggs. In the summertime especially, no-bake cheesecakes are a delightful alternative. You don't have to turn the oven on and they are lighter and not as rich.
In our test kitchen, we have experimented extensively with cheesecakes. We've written articles and an e-book. We've taught classes. But it took us a long time to discover how to make no-bake cheesecakes that we really enjoyed.
Cheesecakes have three parts: a crumb crust, a rich cheesecake filling, and maybe a topping such as cherry or strawberry. The crumb crust doesn't have to be baked. The topping can be made on the stovetop or with Instant Clearjel (we'll talk about that in minute) or it can come from a can. But the filling is really a custard that relies upon eggs for coagulation. In your grocery store, you'll find mixes for cheesecakes that rely upon gelatin to set. We've never liked cheesecakes based on gelatin.
We've found that pastry fillings and puddings make a much nicer filler for cheesecakes than does gelatin. The key is in the ratio. You want it firm enough that it cuts nicely but without so much cream cheese that it's overwhelming: Two eight-ounce blocks of cream cheese pairs perfectly with two cups of pudding or filling. When you beat these two together, along with sugar and extract, you have a delightful no-bake cheesecake filling.
Our favorite filling ingredient is Bavarian cream. You can buy premade Bavarian cream or make your own.
What follows is our model recipe with variations. You can make your own variations or leave off the topping for a vanilla cheesecake.
Strawberry Cream No-Bake Cheesecake (with Variations)
This strawberry cream no-bake cheesecake recipe makes a delightful refrigerated dessert. The filling is light and smooth. Topped with a strawberry sauce and some fresh strawberries, this cheesecake makes a beautiful presentation. And it doesn't take much prep time. You'll want to make this often.
For the crust:
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons granulated sugar
In a nine-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in the refrigerator to set the butter while you mix the filling.
For the filling:
2 8-ounce packages of cream cheese
1/2 cup granulated sugar
2 cups Bavarian Cream (see substitutes)
1 teaspoon strawberry flavor
In your stand-type mixer and with the paddle attachment, beat the cream cheese and sugar together until it is soft and smooth. Add the Bavarian Cream and flavor and continue beating, scraping down the sides once, until smooth.
For the topping:
12-ounce package of frozen strawberries (see substitutes)
1/4 cup water
1/2 cup granulated sugar or to taste
3 tablespoons Instant Clearjel (see substitutes)
fresh strawberries to garnish
Defrost and mash the strawberries. Add the water. Mix the sugar and the Instant Clearjel together in a cup. Add the sugar mixture to the strawberries and stir until the sauce thickens.
To assemble, spread the filling into the crust and smooth with a spatula. Add the strawberry sauce over the top. Add sliced strawberries on top of the sauce. Refrigerate. Peel the ring off the dessert when you are ready to serve.
You will have more sauce than what you need. That's okay. Save it for an ice cream or dessert topping or put it on your pancakes. Leftover sauce can be frozen.
Substitutes:
You may substitute cornstarch for the Instant Clearjel. If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking. (Original Clearjel thickens when cooked.)
You may substitute vanilla pudding for the Bavarian Cream.
You may use fresh strawberries instead of frozen.
Raspberry Cream No-Bake Cheesecake
Make as per the strawberry cream recipe. Use raspberry flavor and raspberries instead of strawberry flavor and strawberries. Press the mashed raspberries through a sieve to remove the seeds.
Blueberry Lemon No-Bake Cheesecake (with Variations)
Make as per the strawberry cream recipe. Use lemon flavor and a teaspoon of lemon zest in the filling.
Use fresh or frozen blueberries instead of the strawberries. Garnish with whipped cream.
Chocolate Cream No-Bake Cheesecake (with Variations)
You can leave off the topping though both strawberry and raspberry topping goes great with chocolate cream.
Melt 1 1/2 cups dark chocolate wafers or quality dark chocolate chips. Drizzle the hot chocolate into the filling while the paddle is turning. Add a teaspoon of vanilla extract. Garnish with whipped cream and shaved chocolate.
Homemade Bavarian Cream
1 packet unflavored gelatin
3 tablespoons milk or cream
1/4 cup granulated sugar
5 egg yolks
1 1/4 cups heavy cream
1 tablespoon vanilla extract
1 1/4 cups heavy cream (second measure)
1. Pour the milk or cream into a small bowl and then sprinkle the gelatin on top. Set aside.
2. Whisk the egg yolks and the sugar together.
3. Heat the milk mixture over medium heat until it just starts to simmer. Do not boil. Remove from the heat.
4. To temper the eggs, slowly whisk the hot milk into the egg mixture. Once the eggs and hot milk mixture is combined, cook the mixture in a double boiler or over simmering water, stirring, until it starts to thicken and simmer. Add the vanilla. Place the bowl in an ice bath and stir until the mixture cools to room temperature.
5. Whip the second measure of whipped cream. Fold in the whipped cream. Refrigerate until you are ready to use the Bavarian Cream.

Dennis is the president of The Prepared Pantry. He is a well-known author who writes articles, recipes, and books. The Prepared Pantry is a kitchen store with springform pans including his favorite Candy Apple Red Silicone pan, plus baking mixes, and ingredients including Clearjel and Bavarian Cream. For more information, get the free e-book, "A Manual for No-Bake Cheesecakes."

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The Original New York Cheesecake Recipe

By Dana Chiumer

It is widely known that not only we Americans, but almost everybody around the globe loves to have a slice of New York cheesecake from time to time. But before we are going to prepare an authentic New York cheesecake recipe though, let`s have a quick look at the origins of this delicious dessert, because the recipe for the cake as we know it today has in fact traveled through time and different cultures before it became a part of the American culture.
Based on historical facts, the original New York cheesecake recipe was developed in the ancient Greek culture, meaning that the recipe can be traced as far back as 230 A.D. This is quite an interesting and surprising thing to know.
Later on, during the rise of the Roman empire, it became part of the roman culture, after they had finally conquered Greece.
The roman empire was incredibly vast, so back then, whole western Europe, today`s Scandinavian countries and England were all part of the huge roman empire, this is the reason why the recipe became known all over Europe. And I think it goes without saying that over time almost every culture has added in their unique twist to the original recipe.
Sooner or later it found its way via Great Britain to the states. Finally, it was introduced as New York style cheesecake by the family of Arnold Reuben, who owned the "Turf Restaurant" in New York - his family is said to have refined the recipe, gave it its final twist, and promoted it and introduced the recipe to the modern world as New York cheesecake. So the treat you are going to prepare has a lot of history attached to it.
So now it is time to do some baking, simply follow the easy instructions and try the authentic New York cheesecake recipe for yourself.
New York Style Cheesecake Recipe - an all time classic
The Ingredients you will need:
Two pounds cream cheese
1 cup sour cream 2 eggs
3/4 cup white sugar
1 tsp. vanilla extract
two tablespoons of cornstarch
1 1/2 cups of graham crumbs
6 tablespoons of melted butter
1/4 cup white sugar
Step by Step Instructions on how to prepare it:
Start with the Crust:
Pre-heat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Mix and combine graham crumbs, 1/4 cup sugar and melted butter together. Squeeze the mixture in to the base of one spring form pan about 9 or 10 inches.Place the crust into the freezer for ten minutes.
Now the Filling:
Mix 3/4 cup of sugar and cream cheese till smooth. After that, add eggs, the cornstarch and the vanilla.
Mix them altogether thoroughly.
Then add sour cream until smooth and blended.
Pour the mixture into the ready crust.
Bake the cheesecake for 45 minutes at 400 degrees Fahrenheit or 205 degrees Celsius. Allow it to cool down for at least 3 hours. That's it! Serve and enjoy!
You might select to add your favorite topping or use a sweet frosting or simply choose to put fresh fruits like strawberries on top of your cake. Although the classic New York cheesecake recipe comes with no toppings at all, I would recommend that you experiment with different variations a little.
Voila!
Now you know how to prepare the classic New York cheesecake recipe. I sincerely hope that you and your loved ones will enjoy this great dessert.

Feel free to visit my website for many more New York style cheesecake recipes!
http://www.newyorkcheesecakerecipe.org/

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