BEST EVER CHEESECAKE
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
BEST CHEESECAKE EVER
The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not get any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!
Provided by Joseph Stiebler Jr.
Categories Cheesecake
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
- You want to have very fine pieces!
- After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
- Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
- Your crust is now done!
- As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
- When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
- Pour it in the middle and let spread by itself.
- You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
- Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
- Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
- Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
- After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
- I know this might be a tease but it will be worth the wait!
- I promise.
- And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
BEST NO-BAKE CHEESECAKE
Make and share this Best No-bake Cheesecake recipe from Food.com.
Provided by w.moya
Categories Cheesecake
Time 10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar together until smooth.
- Add sour cream and vanilla.
- CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
- Pour into crust and invert top plastic cover of crust.
- Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
- Top with pie cherries.
Nutrition Facts : Calories 413.3, Fat 27.2, SaturatedFat 15.8, Cholesterol 39, Sodium 248.8, Carbohydrate 39.5, Fiber 0.8, Sugar 30.2, Protein 4.4
BEST CHEESECAKE IN THE WORLD RECIPE
My friend Luisa gave me this recipe at my wedding shower. I've prepared it several times and it is always a hit. always better when it has a chance to set. Add your favorite topping. Enjoy!
Provided by Fresca
Categories Cheesecake
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix 1st 5 ingredients together well and keep aside.
- Crush graham crackers (can put in ziplock and pound bag until crushed).
- mix in butter and icing sugar.
- pour into pie plate.
- cook crust for 5-10 minutes at 300°F.
- let cool.
- Pour cheese mixture over crust and bake in 300F oven for 40 minutes.
BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
THE BEST EVER CHEESECAKE
After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan and to prepare a basic graham cracker crust beforehand.
Provided by KathyLRichey
Categories Cheesecake
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together cheese, sugar, and vanilla.
- Add eggs, one at a time. Mix well.
- Add cornstarch, whipping cream and salt.
- Mix on high speed for 3 minutes.
- Add lemon juice.
- Pour into prepared 10 inch crust in springform pan.
- Bake 1 hour 15 minutes in a 350 degree oven.
- Allow to cool in oven with door ajar for 1 hour.
- Remove and cool on rack until cheesecake reaches room temperature.
- Chill 12 hours before removing from pan.
- Top with desired fruit.
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