Creamy Cheesecake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICH AND CREAMY CHEESECAKE



Rich and Creamy Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h30m

Number Of Ingredients 9

1 tablespoon unsalted butter, melted
1 tablespoons graham cracker crumbs
2 pounds regular cream cheese
1 1/4 cups sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Steps:

  • Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
  • Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
  • Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

DREAMY CREAMY CHEESECAKE



Dreamy Creamy Cheesecake image

This is a basic cheesecake recipe, it's the one recipe I can count on to always bake out the best, and is very easy to make also, it's a blank canvass for any topping you desire, you can substitute any flavor of extract you desire for the vanilla, I have even used 3-4 tablespoons of Irish cream or use any flavor of liquer the possibilities with this cheesecake are endless, for the best results use only full-fat products for this recipe!

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h15m

Yield 1 (9-inch) cheesecake

Number Of Ingredients 9

16 graham crackers, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
3/4 cup half-and-half cream
4 large eggs (or extra large)
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour

Steps:

  • Set oven to 350 degrees.
  • Grease a 9-inch springform baking pan.
  • Mix the crackers with melted butter, and press into bottom of the pan.
  • In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
  • Add in half and half cream until well blended.
  • Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
  • Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
  • Add in the sour cream and flour; beat until combined and smooth.
  • Bake for 1 hour.
  • Turn off oven heat (keep oven door closed).
  • Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
  • Chill in the refrigerator about 7 hours (or overnight is even better) before serving.

Nutrition Facts : Calories 6165.3, Fat 442.6, SaturatedFat 244.7, Cholesterol 2022, Sodium 4302.9, Carbohydrate 464.3, Fiber 4, Sugar 374.2, Protein 100.5

CREAMY CHEESECAKE



Creamy Cheesecake image

This is my favorite cheesecake! Plain creamy, creamy, creamy, Oh! Did I say creamy! Found in it Desserts Cooking class cookbook. Tweaked a tiny bit! Best to be made a day ahead of serving. Top it after cooled with 1 cup of Lemon Curd recipe #61278, using Recipe #54869 for the crust.

Provided by Rita1652

Categories     Cheesecake

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

12 ounces cream cheese, room temperature
3/4 cup vanilla sugar (see my flavored sugars Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
4 teaspoons flour
1 pinch salt
1 cup sour cream
2 eggs, separated room temperature
1 egg, room temperature
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup whipping cream
cinnamon

Steps:

  • Prepare shortbread cookie crumb crust ( Recipe #54869 ).
  • Press crust evenly over bottom and sides of greased 8 inch spring form pan.
  • Refrigerate 15 minutes.
  • Place cream cheese, sugar, flour and salt in large mixer, Beat at medium speed until smooth, scraping down sides of bowl as needed.
  • Add sour cream, 2 egg yolks, the whole egg, lemon juice and vanilla to cheese mixture, beat at medium speed, until well blended.
  • Beat egg whites and cream of tartar in clean bowl at high speed, until soft peaks form.
  • Fold egg whites into sour cream mixture.
  • Pour batter into prepared crust.
  • Bake in preheated 325°F oven until center is almost set and jiggles Slightly, about 1 hour.
  • Turn oven off let cake sit in oven with door ajar until cake pan is cooled to room temperature.
  • Refrigerate cake uncovered in pan until firm 8 hours to overnight.
  • To serve remove from pan.
  • Beat whipping cream in small bowl till soft peaks form.
  • Spread on cake.
  • Sprinkle with ground cinnamon.

ORIGINAL NEW YORK CHEESECAKE



Original New York Cheesecake image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Categories     Cake     Dessert     Bake     Cream Cheese     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 16

For one 9-inch cheesecake
1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For one 8-inch cheesecake
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

  • The day before you plan to serve the cheesecake:
  • 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  • 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
  • On serving day:
  • 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

PHILADELPHIA 3-STEP CHEESECAKE



PHILADELPHIA 3-Step Cheesecake image

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE



Master Recipe for Rich and Creamy Cheesecake image

Make this creamy, decadent dessert, then add zest with new flavors.

Provided by USA WEEKEND Pam Anderson

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 4h35m

Yield 12

Number Of Ingredients 10

1 tablespoon softened butter
3 tablespoons crumbs from Famous Chocolate Wafers, graham crackers or ginger snaps, OR
1 (3 ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan
3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
¼ cup heavy cream
¼ cup sour cream
Heavy-duty foil for pan

Steps:

  • Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
  • Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
  • Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
  • Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g

AIR-FRYER CHEESECAKE



Air-Fryer Cheesecake 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

Time 1h

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.

CREAMY CHEESECAKE



Creamy Cheesecake image

This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.

Provided by Karin Christian

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
  • Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY



Classic Creamy Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
7 oz graham cracker
2 cups sugar, plus 1 tablespoon, divided
5 tablespoons unsalted butter, melted
32 oz cream cheese, room temperature
½ cup heavy cream
2 cups sour cream
5 tablespoons all-purpose flour
1 pinch kosher salt
1 vanilla bean
4 large eggs
boiling water, for baking
mixed berry, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
  • In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
  • Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
  • Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
  • Once cool, line the sides of the springform pan with parchment paper.
  • In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
  • Add the heavy cream and beat to incorporate.
  • Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
  • Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
  • Pour the cream cheese mixture into the cooled crust.
  • Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
  • Gently transfer the baking dish to the oven and bake for 1 hour.
  • Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
  • Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
  • Cover the pan with plastic wrap and transfer to the refrigerator overnight.
  • Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
  • Top with fresh berries, if desired.
  • Dip a knife into hot water for clean slices, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams

CREAMY CHEESECAKE



Creamy Cheesecake image

A Lovely wintery creamy cheesecake with a buttery biscuit base.

Provided by erobbins

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a mixing Bowl mix together biscuit, sugar and butter. When well mixed line a 20inch round tin and pat down firmly the base, refrigerate till set.
  • In a large mixing bowl, mix together using a wooden spoon, the cream cheese, icing sugar, vanilla and double cream until a light and creamy
  • Spoon the mixture over the biscuit base, ensuring their is no bubbles and smooth over the top with a spatular.
  • refrigerate for at least 1 hour untill set
  • To serve remove from cake by lifting lining paper and cut into slices.

CREAMY CHERRY CHEESECAKE



Creamy Cherry Cheesecake image

The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 19

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
SOUR CREAM TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
CHERRY TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
1 can (14-1/2 ounces) pitted tart cherries
1 teaspoon lemon juice
Few drops red food coloring

Steps:

  • In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

Nutrition Facts :

TALL AND CREAMY CHEESECAKE



Tall and Creamy Cheesecake image

Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.

Provided by Emily Weinstein

Categories     dessert

Time 7h30m

Yield 16 servings

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

Steps:

  • To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
  • Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325 degrees.
  • To make the cheesecake: Put a kettle of water on to boil.
  • Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  • After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  • When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
  • At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams

More about "creamy cheesecake food"

DENSE AND CREAMY CHEESECAKE RECIPE - ASHLEE MARIE - REAL ...
Ashlee, I have tried several different cheesecake recipes and watched no less than a dozen different video’s. I do not like the fluffy cheesecake, so I too like the dense,,creamy, italian style cheesecake. I have discarded many different attempts as I just couldn’t share the results I received.
From ashleemarie.com


40 TO-DIE-FOR CHEESECAKE RECIPES | SOUTHERN LIVING
Death by cheesecake isn't likely—but it wouldn't be the worst way to go, especially if you're digging into one of our smooth and creamy cheesecake recipes. We've got a cheesecake that's right for every occasion, whether you're baking for the holidays , a special dinner party , or just to satisfy a weeknight cheesecake craving.
From southernliving.com


THE BEST CREAMY CHEESECAKE RECIPE - LOVE FROM THE OVEN
So many cheesecake recipes get a little complex. When I see terms like “water bath,” no-bake cheesecake suddenly sounds like a much better idea. But my friends, this is an EASY CREAMY CHEESECAKE RECIPE. Yet it tastes absolutely exquisite. In the past year I’ve had both Cheesecake Factory Cheesecake and Junior’s Cheesecake in New York. This …
From lovefromtheoven.com


LIGHT AND CREAMY CHEESECAKE RECIPE - HUNGRYFOREVER FOOD BLOG
Preheat an oven at 350 Fahrenheit and bake the crust for about 10 minutes. Set it aside. Mix the sugar, salt, and cream cheese (room temperature) with a hand mixer. Pour down the sour cream (room ...
From hungryforever.com


10 BEST SIMPLE CHEESECAKE CREAM CHEESE RECIPES - YUMMLY
Simple Cheesecake Cream Cheese Recipes 856,200 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 856,200 suggested recipes. Guided . Simple New York-Style Cheesecake Yummly. brick-style cream cheese, granulated sugar, honey graham crackers and 9 more. Guided. Cheesecake Cupcakes Yummly. large …
From yummly.com


OUR BEST CHEESECAKE RECIPES | FOOD & WINE
This vegan cheesecake is just as creamy and tangy as dairy-based cheesecakes thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the ...
From foodandwine.com


CREAMY, DREAMY CHEESECAKE RECIPES - FOOD COM
This creamy cheesecake comes together in a snap thanks to the help of your trusted food processor and an Instant Pot®. Swap in 1 1/3 cups graham crackers or chocolate wafer cookie crumbs instead ...
From foodnetwork.com


TALL AND CREAMY NEW YORK CHEESECAKE - ART AND THE KITCHEN
Generously coat inside of pan with butter. Preheat oven to 300º F. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth. Add eggs one at a time until blended. Add sour cream and mix until smooth. Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
From artandthekitchen.com


SMOOTH AND CREAMY CHEESECAKE - DON'T SWEAT THE RECIPE
The water bath cooks the cheesecake gently, preventing cracking and resulting in a smooth, creamy cheesecake. Preheat the oven to 350ºF. In a medium-size bowl mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon of sugar until moistened and starting to come together.
From dontsweattherecipe.com


CREAMY CHEESECAKE - NESTLé RECIPES
Instructions. Preheat oven to 350˚F (180˚C), lightly grease a 9-inch springform pan and cover the outside of the pan with foil ½ way up the sides (this will prevent water from getting into the pan as it bakes). In a small bowl, combine sandwich cookies and melted butter until it …
From nestlerecipescaribbean.com


SMALL CHEESECAKE RECIPES / WATCH EASY COOKING VIDEOS ...
These mini cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. · in a separate bowl beat together the cream cheese and sour cream. When you are making a cheesecake, the cream cheese has to be at room temperature. Cheesecake filling · preheat oven to 350 degrees f · beat cream cheese until smooth. Add in the lemon …
From food-savvy.com


EASY CHEESECAKE - KING ARTHUR BAKING
To bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
From kingarthurbaking.com


HEALTHY CHEESECAKES | COOKING LIGHT
View Recipe: Piña Colada Cheesecake Bars. This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten free. Look for it in health-food stores or order online. You also can substitute an equal amount of gluten-free all-purpose flour. 13 of 16.
From cookinglight.com


CREAMY BAKED CHEESECAKE - EAGLE BRAND
Creamy Baked Cheesecake (14) Rate this recipe. Prep: 20Min. Cook: 1Hrs. Yield: 12 servings. Calories: 450/serv. Share: Ingredients ✓ 1 1/4 cup graham cracker crumbs ✓ 1/4 cup sugar ✓ 1/3 cup butter, melted ✓ 2 (8 oz.) package cream cheese, softened ✓ 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk ✓ 3 large eggs ✓ 1/4 …
From eaglebrand.com


BEST CLASSIC CHEESECAKE RECIPE (NO WATERBATH!)-THE FOOD ...
Making a Classic Cheesecake Recipe at home is totally doable, and pretty easy once you know these tips and tricks! This New York style cheesecake is rich, creamy, and smooth. Amazing flavor from a secret ingredient makes it the best cheesecake you'll ever have! Bonus: you don't even need to use a water bath.
From thefoodcharlatan.com


PERFECTLY CREAMY CHEESECAKE - RECIPES | PAMPERED CHEF ...
Bake for 10 minutes. Remove from the oven and place on a cooling rack. For the filling, beat the cream cheese, sugar, and flour using the Flex+ Hand Mixer attachment on medium speed until smooth. Add the eggs, one at a time. Mix at a low speed until just blended. Stir in the sour cream, lemon juice, and vanilla. Pour the filling into the crust.
From pamperedchef.ca


CHEESECAKE RECIPES - MARTHA STEWART
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake.Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
From marthastewart.com


CLASSIC CHEESECAKE - CANADIAN LIVING
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust. 3.
From canadianliving.com


CHEESECAKE (THE BEST) - RICARDO
Prepare a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan. Bake in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour.
From ricardocuisine.com


CREAMY BAKED CHEESECAKE - EAGLE BRAND
2 : Beat cream cheese until fluffy. Gradually beat in Eagle Brand and 1 cup (250 mL) of sour cream until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. 3 : Bake in preheated 300ºF (150ºC) oven for 50 to 55 minutes or until set. 4 : Remove from oven; cool and chill. Top with 1 cup sour cream.
From eaglebrand.ca


CREAMY CHEESECAKE | RECIPES FOR COOKING, BAKING, GRILLING
Many delicious recipes from creamy cheesecake at Foodtempel. Cook, bake, enjoy - this is how the world cooks.
From foodtempel.com


CLASSIC CHEESECAKE RECIPE - AN ITALIAN IN MY KITCHEN
Pour the cream cheese batter over the chilled crust. Place the cake pan on a baking sheet (this will catch any leaks) and bake the cheesecake for 10 minutes. Lower the oven temperature to 210°F (100°C) and bake the cake for 45 minutes. Turn off the oven and leave the cheesecake in the oven for one hour.
From anitalianinmykitchen.com


CREAMY CHEESECAKE RECIPES - PAINLESS COOKING
Creamy cheesecake recipes and most other ones have a tendency to drop in the middle after removing from the oven. This is due to a sudden drop in the temperature after removing. One way which helps to with this problem is to turn the oven off and open the oven door about 6 inches. Let the cheesecake in the oven until it cools to warm. After removing the cheesecake, run a …
From painlesscooking.com


SOUR CREAM CHEESECAKE | EASY, FOOLPROOF RECIPE - THE ...
Mix Cream Cheese, Sugar, and Sour Cream – You can make your Sour Cream Cheesecake filling in either a stand mixer fitted with a paddle attachment or by using a mixing bowl and a handheld mixer. Start by adding the cream cheese and sugar to a bowl and mixing it for a few minutes on medium-low speed, until it’s nice and smooth. Then, add the sour cream …
From theanthonykitchen.com


EXTRA RICH AND CREAMY CHEESECAKE IS PERFECT FOR SPECIAL ...
Add in the eggs and yolks, one at a time, beating well after each addition. Add in the cream and beat until it's just incorporated in the batter. Pour filling into prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water.
From bakerbynature.com


22 BEST CREAMY CHEESECAKE RECIPE IDEAS | DESSERTS ...
Dec 29, 2021 - Explore Ann Jacobs's board "Creamy cheesecake recipe" on Pinterest. See more ideas about desserts, delicious desserts, cheesecake recipes.
From pinterest.com


CREOLE CREAM CHEESECAKE RECIPE - ALL INFORMATION ABOUT ...
12+ Cheesecake Recipes Using 2 Packages Cream Cheese Pics ... new thecookingrecipes.my.id. Cream cheese to 1 can of condensed milk, juice of 1 lg. There should be no lumps of cream cheese in the mixture. With a hint of vanilla and a graham cracker with a hint of vanilla and a graham cracker crust, this classic cheesecake recipe keeps things simple …
From therecipes.info


CHEESECAKE RECIPES FOR TOTAL DESSERT BLISS
Whether baked, frozen or deconstructed, this rich and creamy dessert is impossible to resist in all its glorious forms. From classic New York-style to a vegan raspberry cashew creation, we’ve rounded up our very best cheesecake recipes that are well worth the indulgence. ADVERTISEMENT. 1 / 30. Raspberry Cashew Cheezecake . This plant-based dessert is not …
From foodnetwork.ca


10 BEST CHEESECAKE RECIPES - NDTV FOOD
This light and creamy cheesecake sits on top of a biscuit layer and is topped by a layer of blueberries . 2. Cherry, Litchi and Rambutan Cheesecake. Recipe by Chef Vicky Ratnani. Rich cheesecake made from fresh cream and mascarpone cheese with flavours of cherry, litchi and rambutan makes it just the perfect binge.
From food.ndtv.com


10 BEST PHILADELPHIA CREAM CHEESE CHEESECAKE RECIPES - YUMMLY
Philadelphia Cream Cheese Cheesecake Recipes 28,072 Recipes. Last updated Feb 04, 2022. This search takes into account your taste preferences. 28,072 suggested recipes. Guided. PHILADELPHIA Blueberry Streusel Cheesecake PHILADELPHIA Cream Cheese. KNUDSEN Sour Cream, vanilla, fresh blueberries, flour, eggs, cold butter and 3 more. …
From yummly.com


BEST SUBSTITUTES FOR CREAM CHEESE IN CHEESECAKE - THEFOODXP
4. Greek Yogurt. Greek yogurt can be used as a healthy alternative to cream cheese. It renders a rich, thick, creamy, and fluffy texture to your cheesecake without compromising much on the flavor scale. It has more protein and less fat, and you …
From thefoodxp.com


SMOOTH, CREAMY CHEESECAKE - HOW-TO - FINECOOKING
Cheesecake is the easiest cake to make. It can be mixed in minutes with an electric mixer or in less than a minute in a food processor. My basic cheesecake is dense, creamy, and tangy. It consists simply of cream cheese, sour cream, fresh …
From finecooking.com


GET FRANKIE'S NEW YORK CHEESECAKE AS ICE CREAM FROM THE ...
Customers can order the New York Cheesecake Ice Cream online for delivery via The Lost Bread’s website. An insulated gift bag can also be added for P150, which can fit eight pints inside. The ...
From rappler.com


TOP 10 EASY CHEESECAKE RECIPES | BBC GOOD FOOD
4) Vanilla cheesecake. This super creamy, no-cook vanilla cheesecake only takes only 20 minutes to prepare. A fresh vanilla pod adds an enhanced, sweet flavour. To remove the seeds, slice the pod in half lengthways and scrape them out using the back of a kitchen knife. Mix the filling, pour over the base and set overnight.
From bbcgoodfood.com


EASY AND CREAMY CHEESECAKE (+VIDEO) - THE COUNTRY COOK
This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best! THE BEST FOOLPROOF CHEESECAKE RECIPE. This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where …
From thecountrycook.net


KRAFT PHILADELPHIA CREAM CHEESE RECIPES
Kraft Philadelphia Cream Cheese Recipes new www.tfrecipes.com. 2019-07-03 · Kraft Philadelphia Cream Cheesecake Recipes. 4 hours ago Share-recipes.net Visit Site . Is the cream cheese in a cheesecake low carb?Except for the sugar, most of the ingredients in a traditional cheesecake are already low-carb.Cream cheese is a common ingredient used in …
From tfrecipes.com


Related Search