9 Inch Classic Cheesecake Food

ORIGINAL NEW YORK CHEESECAKE

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.

CLASSIC CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300˚ F.
• Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust.
• Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes.
• Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.
• Drain two 14.5-ounce cans tart cherries, reserving 1/3 cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, 2/3 cup sugar, 1/2 vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in 1/4 teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.
• Heat 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.
• Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon lime zest. Toss the ginger-lime syrup with 3/4 cup chopped pineapple, 2 chopped kiwis and 1/2 chopped mango.

THE BEST NEW YORK-STYLE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
• Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
• Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
• Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
• Remove the 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 and up to overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

CLASSIC NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
• Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
• Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
• Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
• Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

"BURNT" BASQUE CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
• Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
• Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
• Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
• Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

9 INCH CLASSIC CHEESECAKE RECIPE

Steps:

• Preheat oven to 350F. Have a 9 inch springform pan ready.
• In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
• In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as necessary.
• Beat in the eggs, one at a time, for 1 minute each. Add the vanilla then beat for an additional minute.
• Transfer the batter into the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
• Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight 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.