1960 Argo Classic Cheesecake Food

1960 - ARGO CLASSIC CHEESECAKE

Steps:

• 1. Pre-heat oven to 325 degrees. Grease a 9-inch springform pan, and dust with graham cracker crumbs. Set aside
• 2. In large mixing bowl, mix cottage cheese and cream cheese together at high speed until well blended and creamy. Then add sugar and eggs. Reduce speed to low, and add cornstarch, lemon juice and vanilla. Add melted butter and sour cream. Blend on low speed.
• 3. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until firm and starting to brown around edges. (the cake will rise above pan, then settle back down). It does crack on top, even with a pan of water placed in the oven.
• 4. Turn oven off, but let cake stand in the oven for 2 hours. Remove from oven, and cool completely on a wire rack. Chill overnight for best results. Serve plain, or with your favorite fruit topping.

CLASSIC CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

CLASSIC CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 4-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and peel. , Pour over crust. Return pan to baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). , Combine topping ingredients; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan just before serving.

BLUE RIBBON BLUEBERRY COFFEE CAKE

Steps:

• 1. In a mixing bowl beat egg and sugar until thick.
• 2. In a separate bowl combine flour, baking powder, and salt.
• 3. Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
• 4. Stir in melted butter.
• 5. Fold in blueberries.
• 6. Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
• 7. Cover and refrigerate overnight.
• 8. Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
• 9. While still hot, brush the top with the remaining butter. Cool before cutting.
• 10. *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CLASSIC CHEESECAKE

Steps:

• Beat cream cheese, sour cream, and butter until smooth.
• Mix in sugar, corn starch, vanilla, and lemon juice.
• Beat in eggs one at a time.
• Pour the mixture into a springform pan.
• Place the springform pan into a larger pan.
• Add water in the larger pan to halfway up the springform pan.
• Bake at 375 degrees for 1 hour.
• Turn off the oven, open the oven door and let the cheesecake cool for one hour.
• Remove the cheesecake from the oven and cool another hour.
• The top of the cheesecake should be slightly brown and cracked.
• Refrigerate at least 6 hours before serving.