Chantal’s New York Cheesecake

Credit : theladiescorner.com
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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Chantal’s New York Cheesecake”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!

  • “brenda” : I’ve made cheesecakes many times, only to have them crack and sink after cooling. With the tips that I picked up on allrecipes.com, Chantal’s New York Cheesecake was a hit with my family & friends. After cooling, the top remained level and the center firmed up. The top was a beautiful golden brown with no dry edges. The inside was creamy and smooth, and not too sweet.  
  • “kim” : Was a big hit at my husband’s office! Mine didn’t crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform pan, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn’t well greased, the cheesecake will stick and, thus, crack.) Per previous reviewers, I baked it at 325 deg. and made the crust as follows: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/2 tsp. ground cinnamon, and 1/4 cup sugar. I substituted Bailey’s Irish Cream for the milk. I had a can of cherry pie filling available for those who wanted a topping. A picture-perfect cheesecake!
  • “melanie” : I found this recipe a few years ago, and have been making it ever since. I have changed a few things according to my taste. I bake mine in a water bath, and that helps to keep it more moist, and also to avoid cracking. Make sure you put it into boiling water instead of cold. Also, put your cheesecake in an oven bag before you put it into the water bath. Wrapping the pan in tin foil just doesn’t seem to keep the water away from the crust. I also don’t even add the flour. It allows the cake to be less like cake, and it makes it so creamy and rich. I also double the butter in the crust, and I add the whites of one egg. This allows it to hold together better, so it’s a lot less crumbly. Lastly, I don’t let mine sit in the oven for 5 to 6 hours, who has the time? I put mine straight into the fridge. It seems to turn out just as well. Good luck! 🙂
  • “michelle” : Amazing cheesecake! 5 stars! People don’t realize that *Cracking* comes from overmixing a cheesecake or having too many air bubbles- as well as rapid cooling. The method of cooling this cheesecake WILL prevent cracking- if you don’t overmix it. Follow the recipe exactly, and it will turn out awesome.
  • “traci” : This is the closest I have ever seen anywhere to my heirloom recipe, and I do make the very best cheesecake ever – hundreds will attest to this fact. I can not give out my exact recipe for professional reasons but I do have a few tips. A cheesecake is supposed to crack. Don’t worry thats what pie topping/fresh fruit is for. If you give it a waterbath it will change the texture to a custard. Refridgerate immediately, hot out of the oven – I’m not crazy, fabulous results. You must let your cheesecake rest for 24 hours minimum refridgerated, uncovered, untopped for best flavour. This is a great recipe.
  • “clara” : This cheesecake turned out beautifully. Everyone who tasted said it was the best they ever had and went back for seconds. I served it with a strawberry puree. It was the first cheesecake that I’ve made. I was always intimidated by the springform pan, but now I know there’s nothing to it. I didn’t have a pan large enough to do a water bath. So I filled a 9×13 glass dish with boiling water and placed it under the cheesecake. It turned out perfect, plus no cracks on the top of the cheesecake. I baked it for one hour, then turned off the oven and left it in for 5 hours without opening the door. Then I put it in the refrigerator unwrapped for 18 hours. I used the crust recipe that someone else suggested earlier: 1 1/2 c. graham cracker crumbs, 1/2 c. sugar, 1/4 c. finely chopped uUnsalted nuts (walnuts, pecans), 1/4 c. melted butter, 1 tsp. cinnamon and a 1/4 tsp. nutmeg. Mix together and press into bottom of 9″ springform pan. I popped in the 350 degree oven for about 3 minutes so I didn’t have a soggy crust. I didn’t think I’d taste the pecans but it gave the crust a great flavor. Most important for the cheesecake batter, start with room temperature ingredients.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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