Mix all ingredients together for 2 minutes.
Pour into a greased spring-form pan and bake 1 hour and 10 minutes in a 325\u00b0 oven.
Let stand in oven 2 hours longer with heat off.
Cake will develop crack on top characteristic of New York Cheese Cake.
Take off sides of spring-form pan and refrigerate.
Tastes better if made day before served.
Spray 5-6 quart slow cooker with cooking spray.
Mix all ingredients except wing sauce and cheese.
Cover, cook on low heat for 8-10 hours.
Stir in New York wing sauce and sprinkle with blue cheese.
In large bowl, place Ricotta, cream cheese and sour cream. Beat until smooth.
Add eggs one at a time.
Add rest of ingredients.
Pour into 9-inch spring-form pan that has been greased and floured.
Bake at 350\u00b0 for 1 hour.
Turn off oven; let cake set 1 hour and don't open oven door.
Remove cake from oven; let cool in pan for 45 minutes.
Remove pan sides.
Refrigerate. Serve with cherry pie filling or sprinkle with cinnamon.
-1/2 cups sharp New York cheese.
cut in pieces. Stir
Add all ingredients and beat until batter is liquid.
Pour into buttered spring form pan, then place in water in broiler pan. Bake at 350 for 65 minutes.
Turn off oven and leave cake for another 30 minutes with the door shut and then 30 minutes with the door open.
inutes at 325\u00b0.
Cake should be light brown.
mounts of sour cream, cottage cheese and butter.
Blend until
il the grate. Rub the New York steaks on both sides with
Put cottage cheese in blender until creamy. Blend in remaining ingredients.
Grease and flour a spring-form pan.
Bake at 350\u00b0 for 1 hour.
Turn oven off and leave cake in oven for 2 more hours.
Top with cherries or blueberries! Enjoy!
Melt chocolate.
Set aside.
Whip the cream cheese; add vanilla, Kahlua, 3/4 cup sugar and egg yolks.
Blend in chocolate.
Place crust in spring-form (or angel food) cake pan and pour cheese batter over this.
Bake 1 hour at 300\u00b0.
Remove from oven and cool 2 to 3 minutes.
Add topping and return to oven and bake for 7 more minutes.
Preheat oven to 375\u00b0. In a mixer bowl, combine cream cheese, sugar, butter, sour cream, cornstarch, vanilla and lemon juice; mix. Then add eggs (one at a time). Place batter in greased spring-form pan. Place in larger pan containing approximately 1-inch water. Bake one hour. Enjoy.
Butter a 10-inch spring-form pan.
Start with first ingredients, keep mixing after each one.
Mix for 15 minutes for lighter cake.
Bake at 325\u00b0.
Bake for 1 1/2 hours in pan of water. When cooked, open oven door and let cool in oven.
Refrigerate for 4 hours before serving.
Serve with cherries, pineapple, etc.
Mix cheese, eggs, 1 cup sugar and 1 tsp. vanilla for 8 minutes.
Grease 9 inch pie plate.
Pour mixture in and bake 40 minutes at 350 degrees.
Remove from oven and let stand 10 minutes.
Mix sour cream, 1 Tbsp sugar and 1 tsp. vanilla.
Pour over cooling cake.
Return to oven for 10 minutes more.
Mix all ingredients well.
Pour into a springboard cake pan. Bake at 325\u00b0 for 1 1/2 hours.
Cool 2 hours in pan.
Top with choice (cherries, blueberries).
Grease 10-inch spring-form pan; dust with graham cracker crumbs.
Beat cream cheese and cottage cheese at high speed until creamy.
Blend in sugar and eggs, one at a time.
Reduce speed to low; add cornstarch, lemon and vanilla.
Beat until blended.
Add butter and sour cream on low.
Pour into pan.
Bake at 350\u00b0 about 1 hour and 10 minutes or until firm around edges.
Turn oven off; let stand in oven 2 hours.
Remove, cool completely and chill.
Let cream cheese set at room temperature to soften. Beat cream cheese with mixer until fluffy. Add sugar and vanilla; blend well. Add eggs one at a time and blend. Add sour cream; blend. Spread in graham cracker crust. Bake at 350\u00b0 for 1 hour.
Cream the cream cheese with sugar.
Add eggs, one at a time. Beat in sour cream.
Add vanilla and lemon juice.
Pour into graham cracker crust.
Bake 350 for 30 minutes. Turn off oven and leave for 1 hour. Cool 8 hours before serving. Add any topping you like.
To cream cheese, add sugar gradually while beating.
Add eggs and beat until smooth.
Stir in lemon, vanilla, flour and cornstarch.
Add butter and mix until smooth.
Blend in sour cream.
n rack.
Beat cream cheese and 5 1/2 tsp