A Pampered Chef Recipe For Cheesecake Lovers Food

PERFECTLY CREAMY CHEESECAKE

Steps:

• Preheat the oven to 300°F (150°C).For the crust, place the graham crackers and sugar in the Flex Food Processor Bowl fitted with the multiuse blade. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. 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.Bake until the cake's center appears nearly set when gently shaken (the center will firm as it cools), 55-60 minutes.Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you'd like.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 350°F. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using Baker's Roller®. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to Stackable Cooling Rack.Meanwhile, place cream cheese in Classic Batter Bowl. Whisk using Stainless Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with fresh sliced strawberries or cherry pie filling.

PERFECTLY CREAMY CHEESECAKE

Steps:

• Preheat the oven to 300°F (150°C).For the crust, place the graham crackers and sugar in the Flex Food Processor Bowl fitted with the multiuse blade. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. 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.Bake until the cake's center appears nearly set when gently shaken (the center will firm as it cools), 55-60 minutes.Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you'd like.

PAMPERED CHEF PERFECTLY CREAMY CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
• For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
• Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.

PEACHES AND CREAM CHEESECAKE BY PAMPERED CHEF

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.