Betty Busciglio’s Infamous Cheesecake (New York Style)

A rich New York style cheesecake, easy to prepare - if you have an electric mixer - and you can make it ahead and freeze it.  Pretty much makes it the perfect dessert.  In a perfect world it would come out of the oven after its cooling period without that annoying crack in the middle, but should that happen - not to worry!  Just add a fruit topping, such as the sliced strawberries that I use and no-one will be the wiser.

Betty Busciglio’s Infamous Cheesecake

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE!

24 ounces cream cheese

1½ cups sugar

4 eggs

2 cups sour cream

1 cup  heavy cream

1 teaspoon vanilla extract

1.  Beat cream cheese until smooth in mixer or processor

2.  Add sugar gradually and beat till light and fluffy

3.  Add eggs one at a time, beating well after each addition

4.  Add remaining ingredients and mix well.

5.  Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.

6.  Bake at 350° for one hour, turn off oven and leave cake for one hour.

7.  Remove, cool and refrigerate.  Freezes very well.

Makes 16 generous servings

Graham Cracker Crust:

3/4 package graham crackers, crushed into fine crumbs (processor is great!)

4 tablespoons very soft butter

3 to 4 tablespoons sugar

1/4 cup pecans, toasted and finely chopped, if desired

Fruit topping of your choice.

WATCH THE VIDEO

Dulce de Leche Cheesecake

We were out for dinner recently and Rick ordered a Dulce de Leche cheesecake for dessert - a cheesecake flavor we had never had before.  I had something different but had to try Rick's because it looked so good.  It was and I knew it was a recipe I had to make.  I researched at least a dozen recipes but none were exactly what I was looking for, so I went back to my old faithful basic cheesecake recipe and added a little of this and a little of that until I had just what I was looking for.  I hope you will like it as much as we do.

Ingredients:

10 ounces shortbread cookies, such as Lorna Doone
¼ cup toasted pecans
2 tablespoons brown sugar
¼ teaspoon salt
2 ounces unsalted butter, melted

3 8-oz. packages cream cheese, at room temperature
1 cup sour cream
¾ cup dulce de leche from a 13.4 ounce can
2 tablespoons flour
Pinch of salt
1 ¼ cups sugar
1 tablespoons good vanilla extract
4 large eggs, at room temperature

Dulce de leche

Preheat the oven to 350°.  Wrap the outside of a 9” spring form pan with foil.
Finely chop the cookies, nuts brown sugar and salt in a food processor.  Add the melted butter and pulse until mixture comes together.  Press firmly and evenly into the cake pan and bake until set - about 10 minutes.  Transfer to a rack to cool.  Lower the oven temperature to 325°
In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, duce de leche, flour and a pinch of salt on medium speed, scraping down the sides of the bowl and paddle frequently until very smooth and fluffy, about 5 minutes.  Make sure there are no lumps of cheese left.  Add the sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended.  Add the eggs, one at a time, beating just until blended.  Pour the filling into the cooled crust and smooth the top.
Bake in a roasting pan filled with water to reach a depth of 1 inch at 325° for about 1 hour or until the center barely jiggles.  Remove from the water bath and set on a rack to cool completely.  Cover and refrigerate until well chilled, at least 8 hours.
Warm the remaining dulce de leche for about 30 seconds in the microwave then drizzle over the top of the chilled cheesecake.  Spread evenly and chill until ready to serve.

The following instructions for making your own dulce de leche come from Carnation:

STOVETOP: Pour 1 can (14 oz) CARNATION Sweetened Condensed Milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat. Beat until smooth.

OVEN: Preheat oven to 425° F. Pour 1 can (14 oz.) CARNATION Sweetened Condensed Milk into 9-inch pie plate. Cover with aluminum foil; place in shallow pan (pan should be larger than pie plate). Fill pan with hot water. Bake for 50 to 60 minutes, or until thick and light caramel-colored. Pour milk into small mixer bowl; beat until smooth.

MICROWAVE: Pour 1 can (14 oz.) CARNATION Sweetened Condensed Milk into large microwave-safe bowl. Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through heating time. Reduce power to MEDIUM-LOW (30%) power; cook for 8 to 12 minutes, stirring with wire whisk every few minutes, until thick and light caramel-colored. 

WATCH THE VIDEO:

Betty, We love your cheesecake!

Betty Busciglio’s Infamous Cheesecake

Ingredients:

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE!
24 ounces cream cheese

1 1/2 cups sugar

4 eggs

2 cups sour cream

1 cup heavy cream

1 teaspoon vanilla extract
1. Beat cream cheese until smooth in mixer or processor

2. Add sugar gradually and beat till light and fluffy

3. Add eggs one at a time, beating well after each addition

4. Add remaining ingredients and mix well.

5. Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.

6. Bake at 350° for one hour, turn off oven and leave cake for one hour.

7. Remove, cool and refrigerate. Freezes very well.

Graham Cracker Crust:

3/4 package graham crackers, crushed into fine crumbs (processor is great!)

4 tablespoons very soft butter

3 to 4 tablespoons sugar

1/4 cup pecans, toasted and finely chopped, if desired