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    You are in: Home / Recipes / Gordon Ramsay's Baked New York Cheesecake Recipe
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    Gordon Ramsay's Baked New York Cheesecake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 19, 2013

      While this cheese cake tastes very good, it took much longer than 40 minutes to bake! Even at 350, it was over 70 minutes. Someone should make an adjustment in the recipe to warn novice bakers that you don't just turn off the oven after 40 minutes. I did that the first time and the cheesecake was not set up in the center at all. The next time, I baked it 70 minutes (testing to make sure it was set in the middle), left it in the oven as I turn it off and then it turned out well. It is a delicious version of cheesecake and it is very easy to assemble. Just be aware of the extended the baking time. 40 minutes is very inaccurate. By adding baking time, I think it is worthy of 5 stars.

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    • on December 16, 2012

      It's very good but it's not the original recipe

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    • on December 20, 2010

      Very delicious and not that difficult to make. I followed the recipe exactly, but didn't add sultanas and baked it for 50 minutes.

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    • on June 16, 2010

      Perfect! I added cinnamon and sugar to the crust, and omitted the lemon juice and sultanas. I baked it at 325 and it took about an hour and a half. I left it in the oven as directed and it didnt crack--that was a first. It also came right off the foil covered spring form pan bottom. I made a whipped cream & sour cream topping and covered it with fresh blueberries. Everyone raved about it--my almost 70 year-old uncle said it was the best cheesecake he had ever had.

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    • on April 06, 2010

      I must admit, I looked at this will a little trepidation since there didn't seem to be a lot of cream cheese in the recipe. I used 2 cups of graham cracker crumbs (I wasn't sure if I was supposed to measure crackers or crumbs), which is the usual amount. There was enough crust mixture to line the bottom and sides of the cake pan. I used 2 t. vanilla extract (I'm not sure what essence is, but I know I don't have it) and did not use sultanas. The end result was a creamy, delicious cheesecake that did not disappoint! It is also super easy to make using the food processor. Thanks for sharing this, Valerie! Made for Spring PAC 2010.

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    Nutritional Facts for Gordon Ramsay's Baked New York Cheesecake

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 689.5
     
    Calories from Fat 481
    69%
    Total Fat 53.5 g
    82%
    Saturated Fat 30.5 g
    152%
    Cholesterol 225.1 mg
    75%
    Sodium 448.9 mg
    18%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 0.6 g
    2%
    Sugars 34.8 g
    139%
    Protein 8.6 g
    17%

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