RICH AND CREAMY CHEESECAKE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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