JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
AUNT ALICE'S CHEESE CAKE
I found among my files this very easy crustless cheesecake recipe from my Aunt Alice. Her notes say: "The best cheesecake recipe I've come across - and so easy to make. It really does make its own crust and has such a nice texture. Use real cream cheese, not low fat." I don't have a photo of the cheesecake itself yet, but the...
Provided by Karen Feinen
Categories Pies
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
- 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
- 3. Let cool 20 minutes (a depression will form).
- 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
- 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.
AUNTIE ANN'S NEW YORK CHEESECAKE
Make and share this Auntie Ann's New York Cheesecake recipe from Food.com.
Provided by Ashley U
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Place 2/3 cups flour and 2 tablespoons sugar in a food processor until well combined.
- Add chilled margarine until mixture resembles coarse meal.
- With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
- Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
- Bake at 400° for 10 minutes.
- Preheat oven to 525°.
- Combine cheeses in a large bowl; beat at high speed of a mixer until smooth.
- Add 1 3/4 cups sugar and next 5 ingredients; beat well.
- Add eggs, 1 at a time, beating well after each addition.
- Pour cheese mixture into pan; bake at 525° for 7 minutes.
- Reduce oven temperature to 200° and bake for 45 minutes or until almost set.
- Remove cheesecake from oven and let cool at room temperature.
- Cover and chill at least 8 hours.
- Garnish with lemon zest, orange slices, and lemon slices.
Nutrition Facts : Calories 4306.5, Fat 157.9, SaturatedFat 75.2, Cholesterol 1347.9, Sodium 7504.4, Carbohydrate 529.8, Fiber 3.4, Sugar 429.2, Protein 191.1
CHEESECAKE ALA AUNT ALICE
I got this recipe a number of years ago from my favorite aunt. It is delicous !!
Provided by Dorene Fishkin
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Thoughly mix vanilla wafers and melted margerine. Press on bottom and sides of a 9 inch spring form pan. Set aside. Combine eggs, sugar, cream cheese,vanilla and sour cream.
- 2. Pour into crust. Bake at 375' for about 35 minutes. Chill 3 to 5 hours. Serve with fresh berries or a fruit glaze of your choice. Enjoy!
AUNTIE ALICE'S JAPANESE CHEESECAKE
Steps:
- 1. Bring milk to a simmer. Remove from heat and add in cream cheese. Stir till dissolve. 2. Add in egg yolks and stir till combined. 3. Add in melted butter Stir well. 4. Add in sifted flours (IMPORTANT - SIFT 3 TIMES!!) and salt and stir till combined. 5. Whisk egg whites with sugar till soft peak stage. 6. Fold into cream cheese mixture till well combined. 7. Pour into lined cake tin. 8. Bake in oven at 150 Deg C (fan forced oven) in a water bath for... - 9" cake tin --> 35 - 45 mins - 7/8" cake tin --> 45 mins - 1 hr
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