Best Crust Cheesecake Supreme Food

THE BEST CHEESECAKE

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.

CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
• Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
• Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
• To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
• Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

CHEESECAKE SUPREME

Steps:

• 1. Preheat oven to 400 degrees F. These are the main ingredients I used to make the crust. I decided to use Lemon Emulsion also for extra added lemon flavor.
• 2. INSTEAD OF MIXING THE CRUST BY HAND, I DECIDED TO USE MY FOOD PROCESSOR. Add the flour, sugar, lemon zest to a food processor or medium size bowl. Then using a pastry blender cut the butter into the flour mixture, or AS I DID CUT BUTTER INTO PATS AND ADD IT TO THE FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS CRUMBLY.
• 3. THEN ADD THE EGG YOLK VANILLA BEAN PASTE, & LEMON EMULSION AND BLEND THROUGHLY UNTIL DOUGH COMES TOGETHER.
• 4. Pat a third of dough on the bottom of a 9 inch spring form pan, until dough covers the entire bottom of pan, but REMOVE SIDES FIRST.
• 5. BAKE IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES OR UNTIL GOLDEN BROWN. Please contain yourself as you inhale the aroma from the crust while it bakes.
• 6. Allow bottom to cool then attach the sides of pan to the bottom, and pat the remainder of the dough to the sides of the pan to a height of about 1 3/4 inches. Then set aside till needed.
• 7. FILLING: TO MAKE THE FILLING, Preheat oven to 450 degrees F. Allow the cream cheese to come to room temperature. I leave mine out overnight. Add the cream cheese to a large stand mixer, then add in the lemon Zest, and Vanilla Bean Paste.
• 8. Beat the cream cheese mixture until creamy. Combine the sugar, flour & salt in a medium mixing bowl. Then gradually add it to the cream cheese.
• 9. Add the 5 large eggs plus the 2 egg yolks to a separate bowl. Now beat in one at a time, beating well after each addition, just until blended together.
• 10. Now switch from beater to a large spatula and gently stir in the whipping cream into cream cheese mixture until blended together.
• 11. Add filling to the crust lined Pan, & bake at 450 degrees F. for 12 minutes. Please note cake will rise well above top of cake pan during baking.
• 12. Then, Reduce oven temp to 300 degrees F. and continue baking for 55 minutes. Remove from oven and allow to cool for 30 minutes. Then loosen sides of pan, and run a spatula around the sides of the pan, BUT LEAVE SIDES ON PAN. Remove sides after 1 hour. Allow to cool for 2 additional hours, then refrigerate to chill completely. Top with your favorite fruit filling, and serve.
• 13. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SAY TO USE A WATER BATH, BUT I DO PLAN TO USE ONE THE NEXT TIME I MAKE THIS RECIPE TO PREVENT THE CRACKS IN THE SURFACE. The cracks do become smaller as the cake cools down, plus it is covered with fruit, but creating moisture in the oven should prevent the cracks all together.

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
• Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
• Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
• Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
• Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

BEST CRUST CHEESECAKE SUPREME

Steps:

• To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
• Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
• For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
• Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.

CHEESECAKE SUPREME

Steps:

• MAKE CRUST: Combine first 3 ingredients.
• Cut in butter until mixture is crumbly.
• Add egg yolk and vanilla.
• Blend throughly.
• Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
• Be sure to leave the edges clear to put the sides on later.
• Bake in 400 degree oven about 8 minutes or until golden, Cool.
• Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
• MAKE FILLING: Beat cream chesse until creamy.
• Add vanilla and lemon peel.
• In a separate bowl mix together sugar, flour and salt.
• Gradually blend into cheese mixture.
• Add eggs and egg yolks one at a time, beater after each just to blend.
• Gently stir in whipping cream.
• Pour into the crust lined pan.
• Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
• Remove from oven; cool.
• Loosen sides with saptula after 1/2 hour.
• Remove sides at the end of 1 hour.
• Allow to cool 2 hours longer.
• Serve plain or top with Strawberry or Pineapple Glaze.
• STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
• Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
• Stir into hot berry mixture.
• Bring to boiling; stirring constantly.
• Cook until thick and clear.
• Cool to room temperature.
• Place remaining strawberries on top of the cooled cheesecake.
• Pour glaze over the strawberries and chill about 2 hours.
• PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
• Heat, stirring constantly, until mixture comes to boiling.
• Cook and stir until thick and clear.
• Cool to room temperature.
• Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
• Spoon glaze over; chill 2 hours.

CLASSIC CHEESECAKE WITH PASTRY CRUST

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
• Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
• Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

PUMPKIN CHEESECAKE SUPREME (NO CRUST 7 INCH)

Steps:

• Grease a 7 inch springform pan with butter. Wrap the outside of pan with two layers of heavy duty foil. Scrunch to form tightly around the pan. Fold down sides to not extend above the pan.
• Before you start the batter, put a tea kettle of water on the burner to bring to a boil. This will be used to bake cheesecake in a water bath (Bain Marie).
• Place all of the ingredients in a food processor and blend until homogonous (totally smooth). It is best to have ingredients at room temperature for this recipe.
• Fill the prepared pan with the batter.
• Select a baking pan with sides lower than the cheesecake pan and a little wider that the cheesecake pan. Place a non-colored tea towel that is folded to fit perfectly flat in the bottom of the pan.
• Place the springform pan with the batter on top of the tea towel.
• The water you have put on to boil should be boiling by now. Pour boiling water in the outer pan to come at least half way up the outside of the inner pan (the cake pan).
• Carefully place the two pan combo in an oven heated to 325 degrees. Bake without opening oven for 1 hour and 25 minutes. Turn off oven and don't open the door for 1 hour more. After the total 2 hours and 25 minutes, crack the oven door and leave the cake to cool for an additional hour.
• Remove the cake from the oven and remove the cake from the water bath...also remove the outer layer of foil. Be careful not to drip water on the top of the cheesecake.
• Chill at least 4 hours in the fridge before serving. Keep covered with a dome. Do not place plastic on top of cake.
• Use a wet knife to slice cake and a pie server to lift from the springform bottom. Serve with a dollop of whipped cream.

PAULA'S NY CHEESECAKE

Steps:

• Preheat oven to 350 °F.
• Crust:
• In a medium size bowl, combine the graham cracker crumbs with 1/4 cup sugar and 7 tablespoons melted butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 8 minutes. Let cool.
• Filling:
• Prepare the filling by beating cream cheese. Mix in 1 cup sugar and 1/2 teaspoon vanilla while beating until well blended. Add in eggs and vanilla and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.
• When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar.
• Chocolate Glaze:
• In a medium saucepan melt 1/4 cup butter over medium-low heat. Add chocolate to the butter. Whisk in 3/4 cup sugar, whipping cream, cocoa powder, 1/2 teaspoon vanilla and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.