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BellaOnline's Home Cooking Editor

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New York Style Cheesecake

Guest Author - Sandy Moyer

New York Style Pineapple Cheesecake


Crust -

  • 1-1/4 cups vanilla cookie crumbs (from about 40 vanilla wafers)
  • 1/4 cup Confectioners' sugar
  • 1/4 cup butter, melted
    Preparation -
    Mix the vanilla wafer crumbs and Confectioners' sugar together. Use a fork mix to mix the melted butter into the crumb mixture. Press into the bottom of 10" springform pan. Bake in a preheated oven at 350º for 8 to 10 minutes. Remove from the oven and cool on a wire rack.

    Filling -

  • 5 pkgs. (8 oz. each) cream cheese, softened
  • 1-3/4 cups sugar
  • 3 T. flour
  • 5 eggs + 2 additional egg yolks - beat all together
  • 1/4 cup heavy cream
  • 1/4 tsp. vanilla
    Preparation -
    Mix the cream cheese, sugar and flour until smooth. Add the beaten eggs, cream and vanilla. Mix together just until blended. Do not beat hard. Pour the mixture into the baked crumb crust. Bake in a preheated oven at 450º for 10 minutes. Lower the oven temperature to 250º and bake for 1 more hour. Cool in the pan on a wire rack.

    Pineapple Glaze -

  • 2 T. sugar
  • 4 tsp. cornstarch
  • 1 can (16 oz.) crushed pineapple, in syrup
  • 2 T. lemon juice.
    Preparation -
    In a saucepan, combine the undrained crushed pineapple and lemon juice. In a small bowl, mix the sugar and cornstarch together. Add this to the ingredients in the saucepan. Mix well, bring to a boil, then cook for one minute or until thick and transparent, stirring constantly. Let the mixture cool to room temperature. Spread over the cheesecake.
    Refrigerate overnight before removing the sides of pan and serving.
  • Kaiser 9x13 Rectangular Nonstick Noblesse Springform PanKaiser 9x13 Rectangular Nonstick Noblesse Springform Pan

    This versatile rectangular springform pan can be used for cakes, casseroles, cornbread, brownies and more. The two-layer, nonstick coating provides quick and easy release of baked goods. The heavy-gauge steel offers even and gentle heat distribution so food bakes all the way through without becoming too brown.



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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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