Pumpkin Pie NY Cheesecake
Pumpkin Pie NY Cheesecake is the dessert you need for the Autumn and Winter holidays… or any time of year! We incorporated pumpkin and pumpkin pie spice with a slightly modified version of Vito’s Mom’s recipe for New York Style Cheesecake.
There are “must-do” parts in this recipe: 1) use a 9” or 10” springform pan, preferably with a non-stick coating, 2) use an electric hand mixer and 3) after baking, leave the Pumpkin Pie NY Cheesecake in the oven with the door propped open and the heat turned off for 1 hour to rest.
While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been my experience. That said, some light cracking in the cheesecake’s top crust adds character and traps some of our lovely Blueberry Bourbon Dessert Sauce. Pumpkin Pie NY Cheesecake is beautiful to serve and absolutely delicious to eat; it is well worth time required to make it.
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the cheesecake: Prep Time: 1-hour, Total Time: 3 hours, 20 minutes.
Yields One 9 or 10-inch cheesecake of 8 servings.
Support Cook and Eat at Home. Purchase a PDF of the Pumpkin Pie NY Cheesecake recipe for $1.00.
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Strawberry Lemon Ricotta Cheesecake
Strawberry Lemon Ricotta Cheesecake adds surprise layers of fresh strawberries and lemon curd to light and airy ricotta cheesecake. The strawberries and lemon just shout “Summer!” Making Strawberry Lemon Ricotta Cheesecake with stevia instead of sugar will greatly reduce the carbohydrates count without impacting the flavor or texture; use our Keto Lemon Curd when making a keto version of this recipe as we did.
While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been our experience. That said, we actually like some light cracking in the cheesecake’s top crust; it adds character. Strawberry Lemon Ricotta Cheesecake is delicious! Serve it is or perhaps with a dollop of whipped cream. If you want, you can prepare a sauce made with fresh strawberries and some lemon juice and serve it on the side on the plate or allow guests to add their own or not.
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the strawberry filling: Prep Time: 5 minutes, Total Time: 10 minutes.
For the cheesecake: Prep Time: 1 hour plus time to drain the whey from the ricotta, Total Time: 3 hours, 20 minutes.
Yields One 9 or 10-inch Strawberry Lemon Ricotta Cheesecake.
Support Cook and Eat at Home. Purchase a PDF of the Strawberry Lemon Ricotta Cheesecake recipe for $1.00
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Goat Cheese Mini Cheesecakes
Goat Cheese Mini Cheesecakes explore cheesecake’s savory side. Select a creamy but not runny goat cheese for this recipe for the best results. We used three different herbs, fresh thyme leaves, snipped chives and different varieties of basil leaves sliced into thin ribbons, along with thinly sliced fresh mission figs to accent our Goat Cheese Mini Cheesecakes in this recipe. Feel free to use a selection of herbs or seasonal fruit of your choice when making Goat Cheese Mini Cheesecakes at your house.
There are “must-do” parts in this recipe: 1) use four 4” springform pans, preferably with a non-stick coating, 2) use an electric hand mixer and 3) after baking, leave the cheesecake in the oven with the door propped open and the heat turned off for 1 hour to rest.
While many recipes call for using a bain marie or water bath when baking cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been our experience. That said, some light cracking in the cheesecake’s top crust adds character and the small crevices serve as wonderful reservoirs for a sauce topping.
We enjoy serving quarters of two different Goat Cheese Mini Cheesecakes with a lightly dressed simple green salad or sliced heirloom tomatoes, either for lunch or as an appetizer, using just one cheesecake quarter per plate, at dinner. Get creative and enjoy!
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the cheesecake: Prep Time: 1-hour, Total Time: 3 hours.
Yields Four 4-inch mini cheesecakes, each of 4 servings.
Support Cook and Eat at Home. Purchase a PDF of the Goat Cheese Mini Cheesecakes recipe for $1.00
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Grilled Pineapple NY Cheesecake
Grilled Pineapple NY Cheesecake combines amazingly sweet and tasty grilled pineapple with a slightly modified version of Vito’s Mom’s recipe for New York Style Cheesecake. The recipe was created at the request of Libia Salazar, a friend of Vito’s from elementary and high school days, for her husband who loves pineapple and cheesecake.
There are “must-do” parts in this recipe: 1) use a 9” or 10” springform pan, preferably with a non-stick coating, 2) use an electric hand mixer and 3) after baking, leave the cheesecake in the oven with the door propped open and the heat turned off for 1 hour to rest.
While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been my experience. That said, some light cracking in the cheesecake’s top crust adds character and the small crevices serve as wonderful reservoirs for the grilled pineapple rum sauce topping. Grilled Pineapple NY Cheesecake is beautiful to serve and absolutely delicious to eat; it is well worth time required to make it.
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the grilled pineapple: Prep Time: 15 minutes, Total Time: 40 minutes.
For the cheesecake: Prep Time: 1-hour, Total Time: 3 hours, 20 minutes.
Yields One 9 or 10-inch cheesecake of 8 servings.
Support Cook and Eat at Home. Purchase a PDF of the Grilled Pineapple NY Cheesecake recipe for $1.00
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New York Style Cheesecake
This is Vito’s Mom’s recipe for New York Style Cheesecake. She was the “Cheesecake Queen” and was asked many times by family and friends to bake one for their special occasions, to which she never refused nor would she accept any payment for her efforts. We make it often, substituting stevia for the sugar in the recipe to cut down on carbohydrates; the resulting cheesecake is identical in looks and taste to the traditional recipe using sugar. There are two “must-do” items in this recipe: 1) use a 9” or 10” spring-form pan, preferably with a non-stick coating, and 2) after baking, leave the cheesecake in the oven with the door propped open and the heat turned off for 1 hour to rest.
While many recipes call for using a bain marie or water bath when baking a cheesecake, we find it cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the spring-form pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been our experience. That said, we actually like some light cracking in the cheesecake’s top crust; it adds character and the small crevices serve as wonderful reservoirs for any fruit sauce topping you may choose to use or not.
Mom would often provide a fruit topping at the table when serving her cheesecake. To our taste, this New York Style Cheesecake is just perfect without any additions, but if you prefer one, prepare a topping using seasonal fruit, either fresh or cooked down and cooled prior to serving. For a tropical twist, try our Grilled Pineapple NY Cheesecake recipe.
Prep Time: 1 hour, Total Time: 3 hours, 20 minutes Yields One 9 or 10-inch cheesecake of 8 servings
Support Cook and Eat at Home. Purchase a PDF of the New York Style Cheesecake recipe for $1.00
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Ricotta Cheesecake
Ricotta Cheesecake is New York Style Cheesecake’s light and airy Italian sibling. Substituting ricotta for cream cheese results in a lighter, less dense but still delicious cheesecake. Making the recipe with stevia instead of sugar will greatly reduce the carbohydrates count, which we estimate to be around 5 or 6 grams per serving without any topping; either way you choose to make it, Ricotta Cheesecake is delicious.
While many recipes call for using a bain marie or water bath when baking a cheesecake, we find it cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the spring-form pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been my experience. That said, we actually like some light cracking in the cheesecake’s top crust; it adds character and the small crevices serve as wonderful reservoirs for any fruit sauce topping you may choose to use or for the liquor, see the last step below, when serving the Ricotta Cheesecake.
Prep Time: 1 hour, Total Time: 3 hours, 20 minutes Yields one 9 or 10-inch cheesecake of 8 servings.
Support Cook and Eat at Home. Purchase a PDF of the Ricotta Cheesecake recipe for $1.00
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