New York Cheesecake

N.Y. Cheesecake
N.Y. Cheesecake

 

 

 

 

 

 

N.Y. Cheesecake

Hands down New York Cheesecake  is my all time favorite dessert.  The unique thing about this recipe is that you can with an easy substitution make this two ways.  My personal favorite is the thick dense stick to the roof of your mouth cheesecake, a slightly lighter a little less dense and more airy result is a simple substitition of whipped cream cheese for the  original version.

I don’t often mention brands, but in this case I did try to make the cheesecake once with a store brand cream cheese and it did not come out as well as Philadelphia brand cream cheese original, but the choice is yours.

The one “Big Tip” for baking here is once the baking time is up turn the oven off but DO NOT OPEN THE OVEN FOR 1 HOUR.  This allows the cake to cool slowly and prevents most cracking on the top.  Also you will be baking in a springform pan, make sure it is water tight, if not  line it on the outside with aluminum foil.

Ingredients for N.Y. Cheesecake

  1. 4 – 8oz packages of block cream cheese.
  2. 16 oz Sour cream
  3. 1 tsp vanilla
  4. 1½ cups granulated sugar
  5. ¼# sweet butter
  6. 2 Tbsps corn starch
  7. 1 tsp fresh lemon juice
  8. 5 eggs
  9. 1½ cups crushed graham crackers (=’s 1 sleeve)
  10. 6 Tbsps butter melted
  11. ¼  cup granulated sugar (optional)

 

Directions for N.Y. Cheesecake

In a food processor break the graham crackers to a fine crumb.  Add the sugar mix throughly and stir in the melted butter until all is combined and moist.  Spoon the mixture into the bottom of a 10″ springform pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.

press graham crackers into bottom of spring form pan
press graham crackers into bottom of spring form pan

 

 

 

 

 

 

Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.

In a mixer on slow speed blend all the ingredients except the eggs.  Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.

Pour into the springform pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.

 Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the springform pan.  Place into a 375º oven for one hour.  After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).

After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.

Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.

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Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Secret-1107163-Signature-Springform/dp/B00C773I3A/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803624&sr=1-3&keywords=10%22+springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=0bd665a1848ef2b4092a7caad8e3e15e
https://www.amazon.com/Norpro-Stainless-Steel-Grip-EZ-Pounder/dp/B00004UE7C/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803690&sr=1-3&keywords=meat+pounder&linkCode=ll1&tag=rantsravesa06-20&linkId=abfc42b8730ced73f31b2cdbde8f1b7c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

A royal dessert for a S.A.P.P. I think I could have this every night!  5 paws!

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New York Cheesecake

New York Cheesecake

Ingredients

  1. 4 - 8oz packages of block cream cheese.
  2. 16 oz Sour cream
  3. 1 tsp vanilla
  4. 1½ cups granulated sugar
  5. ¼# sweet butter
  6. 2 Tbsps corn starch
  7. 1 tsp fresh lemon juice
  8. 5 eggs
  9. 1½ cups crushed graham crackers (='s 1 sleeve)
  10. 6 Tbsps butter melted
  11. ¼ granulated sugar (optional)

Instructions

  1. In a food processor break the graham crackers to a fine crumb. Add the sugar mix throughly and stir in the melted butter until all is combined and moist. Spoon the mixture into the bottom of a 10" spring form pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.
  2. Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.
  3. In a mixer on slow speed blend all the ingredients except the eggs. Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.
  4. Pour into the spring form pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.
  5. Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the spring form pan. Place into a 375º oven for one hour. After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).
  6. After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.
  7. Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.
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Easy as Pie – Apple Cake

 Easy Apple Cake
Easy Apple Cake

 

 

 

 

 

 

Easy Apple Cake

Quite a while ago while surfing through the vast world-wide web for an apple cake recipe , I found a couple of recipes for cakes with pie filling that were very simple.  I had my reservations about the outcome, but today being out of brown sugar for crumble topping and Nabisco wafer and heavy cream for a birthday cake, my options were diminishing quickly so I thought it was a good time to try.

This recipe is just about fool-proof and probably works best in a bundt pan but the possibilities are endless with so many variations of fruit and cake batter.

For this recipe I used two 8″ cake pans and a little buttercream frosting to glue the two together with powdered sugar on top so that it looked more like a birthday layer cake, but it will work fine in a 9 X 13 , bundt or angel food pan as well.  Just watch the cake for timing.

Ingredients for “Easy as Pie” Apple Cake

  1. 1 box Cake mix- for this recipe white or yellow
  2. 1 can Pie filling-for this recipe Apple
  3. 3 large eggs

Directions for “Easy as Pie” Apple Cake

Preheat oven to 350º.

Grease and flour cake pan.

In a large bowl combine the cake mix, pie filling and eggs and fold the mixture together until all the ingredients are combined and a moist batter is formed.

Pour into cake pan and set in the center of the oven for approximately 30 minutes.  Cake will be done when a toothpick inserted into the center comes out clean.

Remove to a wire rack to cool slightly, then turn the cake carefully out of the pan.

 

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 Here are a few items to help make this recipe:
Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan
Kaiser Bakeware Kaisercast 9-1/2-Inch Classic Bundtform Pan
Wallace Hotel Pie Server and Cake Knife Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Apples, sweet cake, a little frosting how can you possibly go wrong 5 paws.

 

IMG

 

 

 

Easy as Pie Apple Cake

Easy as Pie Apple Cake

Ingredients

  1. 1 box Cake mix- for this recipe white or yellow
  2. 1 can Pie filling-for this recipe Apple
  3. 3 large eggs

Instructions

  1. Preheat oven to 350º.
  2. Grease and flour cake pan.
  3. In a large bowl combine the cake mix, pie filling and eggs and fold the mixture together until all the ingredients are combined and a moist batter is formed.
  4. Pour into cake pan and set in the center of the oven for approximatley 30 minutes. Cake will be done when a toothpick inserted into the center comes out clean.
  5. Remove to a wire rack to cool slightly, then turn the cake carefully out of the pan.
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https://www.rantsravesandrecipes.com/easy-as-pie-apple-cake/

 

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

Pineapple Upside-Down Cake

 

 

 

Pineapple Upside Down Cake

 

 

 

 

Pineapple Upside-Down Cake 

There are some recipes that just cannot be improved upon, and Betty Crocker’s pineapple upside-down cake recipe is one of them.  This is one of those true comfort food recipes.  It was my father’s favorite and was what he had for his birthday every year.

The only thing I changed is the pineapple.  Because I’m attempting to start a backyard pineapple grove, I use fresh pineapple instead of the canned.  Perhaps once my grove begins to supply me with pineapples I’ll get a core and slicer so my slices look more uniform. but for now I just try my best.  Although for presentation the canned cirles of pineapple look best if you are a pineapple junkey use chunks that will load every slice with lots of the sweet fruit.

Pineapple Upside Down Cake with Chunk Pineapple
Pineapple Upside Down Cake with Chunk Pineapple

 

 

 

 

 

 

The only special item you’ll need for this recipe is a dish that is large enough to invert the baking dish on, once the cake is done.  A flat cake dish will work, as long as it is heat resistant, but watch out for the dripping sugar that will ooze out.

Ingredients for Betty Crocker’s Pineapple Upside-Down Cake

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Directions for Pineapple Upside-Down Cake

Preheat oven to 350º.

In a 9 inch square pan melt butter in the oven.  Once the butter is melted sprinkle the brown sugar evenly over the melted butter.  Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).

add more cherries if you like

 

 

 

 

 

 

 

In a mixer bowl beat the remaining ingredients on low speed until combined.  Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.

Pour the batter over the pineapple and cherries and even to edges.

Bake for 50 – 55 minutes until a toothpick inserted into the center comes out clean.  Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake.  Remove cake pan and serve warm.  Store cake loosely covered.  Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

pinup1

 

 

 

 

 

 

Here are a few items to help make this recipe:
WellBake Square Cake/Lasagna Pan 9 Inch. Superior Quality Nonstick Silicone Bakeware + 10 Year Guarantee
Rosanna Decor Bon Bon Footed Square Cake Stand White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is something I can really sink my teeth into!  A sure 5 paw recipe, and as a birthday cake “hmmmm” , if my doggie years equal 7 to your 1, I guess I should be seeing Prime Rib with the bone and pineapple upside-down cake 7 times a year.  I’m putting in my order right now !

IMG

 

 

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Ingredients

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Instructions

  1. Preheat oven to 350º.
  2. In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).
  3. In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.
  4. Pour the batter over the pineapple and cherries and even to edges.
  5. Bake for 50 - 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.
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https://www.rantsravesandrecipes.com/pineapple-upside-down-cake/

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2014 all rights reserved