Chads Cheesecake 7 Inch Springform Food

CHEESECAKE FOR A 7-INCH PAN RECIPE - (3.2/5)

Steps:

• Combine first three ingredients to make the crust. Grease 1/2 the way up the sides and the entire bottom of a 7-inch springform pan. Cover the sides of the pan with 2/3 cup crumb mixture. Press with the back of a spoon. Use the rest of the mixture on the bottom. Refrigerate while preparing the filling. Remove all ingredients from the refrigerator the night before. Separate the eggs and beat the whites until meringue consistency. Combine all other ingredients except whites and beat until smooth. Fold in whites till no streaks appear. Pour mixture into crust. Cover a pizza pan with foil and place the springform pan on the pizza pan. Bake for 20 mins at 375°F. (Check this sooner as it is smaller and will bake more quickly.) Remove from oven and let stand on a rack for 15 mins. Raise oven temperature to 475°F, then prepare the topping. Topping: Mix three ingredients with a spoon only until blended. Pour over the cooled cake and return to oven for 10 minutes. Let stand on a rack for 5-6 hours. When filling is cool, go around the sides with a knife, and remove from the pan. Do not cut until the next day. Store, covered until ready to serve.

FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS

Steps:

• Preheat oven to 300°F.
• Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
• Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
• Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
• Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
• STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
• APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
• NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
• CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
• CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
• S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
• COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
• CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
• PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
• MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.