NYTIMES CHEESECAKE RECIPE RECIPES

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AIR-FRYER CHEESECAKE RECIPE - NYT COOKING



Air-Fryer Cheesecake Recipe - NYT Cooking image

This recipe for an air-fryer cheesecake shows the potential of the appliance and the creativity of people, who seem willing to try making anything in the machine. Four months after Rebecca Abbott bought her first air fryer, she was stunned when she made a perfect cheesecake in it — no cracks or dips. She created this recipe, along with Jennifer West, for their blog, Air Frying Foodie. (The two included a cookies and cream version in their cookbook, “Air Fryer Beginner Recipes.”) This cheesecake is done in a fraction of the time it would take to bake one and looks beautiful, especially with cherry pie filling on top.

Provided by Christina Morales

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

6 tablespoons/84 grams salted butter, melted, plus more for greasing the pan
1 1/4 cups/138 grams graham crackers, finely crushed
24 ounces cream cheese, softened
2 large eggs
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 (28-ounce) can cherry pie filling (optional)

Steps:

  • Brush melted butter on the bottom and sides of a 7- or 8-inch springform pan that fits in your air fryer. Line the bottom with parchment paper and brush with melted butter.
  • In a medium bowl, mix the graham cracker crumbs and melted butter with a spoon until the mixture is the texture of coarse meal. Transfer the graham cracker mixture to the prepared pan and press evenly with the spoon to form a level crust.
  • Using a stand mixer fitted with the paddle attachment or a hand mixer and a mixing bowl, beat the cream cheese on medium speed until creamy and smooth, 1 to 2 minutes. Add the eggs, condensed milk and vanilla, and beat on medium speed, occasionally scraping the sides and bottom of the bowl, until completely smooth, 1 to 2 minutes.
  • Put the pan with the crust into the air fryer, then pour the cream cheese mixture over the crust. It should almost reach the rim of the pan. Close the air fryer lid and turn the air fryer setting to bake.
  • Bake the cheesecake at 300 degrees until the top is lightly browned and the center jiggles slightly, 25 to 35 minutes. It may take a little more or less time depending on the air fryer.
  • Carefully remove the springform pan from the air fryer, let it sit at room temperature for about 1 hour, and then cool it in the refrigerator for 6 to 8 hours. When ready to eat, remove the cheesecake from the pan. Slice with a warm knife, wiping it clean between cuts. If desired, top with cherry pie filling.

KATHARINE HEPBURN’S BROWNIES RECIPE - NYT COOKING



Katharine Hepburn’s Brownies Recipe - NYT Cooking image

Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.

Provided by The New York Times

Total Time 1 hours

Yield 12 brownies

Number Of Ingredients 8

1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt

Steps:

  • Heat oven to 325 degrees.
  • Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
  • In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
  • Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 21 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 5 grams, SodiumContent 36 milligrams, SugarContent 17 grams, TransFatContent 0 grams

More about "nytimes cheesecake recipe recipes"

KATHARINE HEPBURN’S BROWNIES RECIPE - NYT COOKING
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 176 per serving
  • Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
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اثرات مخرب روش های خودسرانه رژیم درمانی
Sep 10, 2017 · مهدی شادنوش، متخصص تعذیه و رژیم درمانی در گفتگو با خبرنگار حوزه بهداشت و درمان گروه علمی پزشكی باشگاه خبرنگاران جوان؛ با اشاره به این که چاقی در افزایش فشار خون؛ کلسترول، تری گلیسرید و قند خون نقش مهمی دارد، بیان کرد ...
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