New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

  1. Preheat oven to 375 degrees F.
  2. Butter the bottom of a 9-inch springform pan.
  3. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
  4. Press onto bottom of springform pan and bake until golden, about 8 minutes.
  5. Set aside to cool.
  6. When completely cooled, butter the sides of the pan.
  7. Increase oven temperature to 500 degrees F.
  8. In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
  9. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
  10. Add the sour cream and mix until smooth.
  11. Pour mixture into prepared pan and bake for 12 minutes.
  12. Reduce oven temperature to 200 degrees F and bake for 1 hour more.
  13. Transfer cake to a cooling rack and let cool completely.
  14. Refrigerate cake overnight before serving.
  15. To serve, top with sauce of choice.
  16. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
  17. 2 pints fresh strawberries
  18. 1/2 cup sugar
  19. 1 cup water
  20. 1 teaspoon finely grated lemon zest
  21. 2 tablespoons kirsch or brandy
  22. Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes.
  23. Stir in the kirsch or brandy and cook for 1 minute.
  24. Remove from the heat and let cool.
  25. Spoon on top of the cheesecake and serve.
  26. 1 1/2 cups sugar
  27. 3 tablespoons cornstarch
  28. 1 1/2 cups water
  29. 1/2 cup fresh-squeezed orange juice
  30. 2 tablespoons Grand Marnier liqueur
  31. 1 1/2 teaspoons orange zest
  32. 1 1/2 cups blueberries, picked over and rinsed
  33. 1 1/2 tablespoons unsalted butter
  34. In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest.
  35. Cook, stirring occasionally, until thickened, about 5 minutes.
  36. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes.
  37. Add the butter and stir until melted.
  38. Remove from heat and let cool before pouring over the cheesecake.
  39. Yield: 3 cups
  40. 3 cups fresh 1/2-inch diced pineapple chunks
  41. 1/4 cup sugar, plus more to taste
  42. 1 cup water
  43. 1 teaspoon finely grated orange zest
  44. 2 tablespoons light rum
  45. Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes.
  46. Stir in the rum, and cook for 1 more minute.
  47. Remove from the heat and let cool.
  48. Spoon on top of the cheesecake and serve.
  49. Yield: about 3 cups

graham cracker crumbs, unsalted butter, sugar, cream cheese, sugar, lemon, orange, vanilla, allpurpose, eggs, egg yolks, sour cream, strawberry sauce, blueberry sauce, pineapple sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/new-york-style-cheesecake-with-choice-of-toppings-blueberry-strawberry-pineapple-recipe.html (may not work)

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