Cheesecake Filled Chocolate Easter Eggs Food

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CLASSIC CHEESECAKE



Classic Cheesecake image

The Ancient Greeks made the earliest known cheesecakes. During the first Olympics, athletes ate a version made with flour, honey and cheese for energy. Modern cheesecake, made with cream cheese, appeared much later, showing up in New York City in the early 1900s.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
1/4 cup heavy cream
3 large eggs, at room temperature
2 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
Cherry-Vanilla, Malted Ganache or Tropical Fruit Sauce, for topping, recipes follow

Steps:

  • Make the crust: Preheat the oven to 350˚ F. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300˚ F.
  • Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust.
  • Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes.
  • Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.
  • Drain two 14.5-ounce cans tart cherries, reserving 1/3 cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, 2/3 cup sugar, 1/2 vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in 1/4 teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.
  • Heat 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.
  • Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon lime zest. Toss the ginger-lime syrup with 3/4 cup chopped pineapple, 2 chopped kiwis and 1/2 chopped mango.

TIRAMISU CHEESECAKE



Tiramisu Cheesecake image

Two classic Italian recipes combined into one delectable dish--the best of both worlds! We topped espresso and rum-dipped ladyfingers with a rich cheesecake filling, then dusted the top with cocoa for a chocolatey finish.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the springform pan
2 tablespoons instant espresso powder
2 tablespoons dark rum
2/3 cup boiling water
36 ladyfinger cookies
1/4 cup unsweetened cocoa powder, plus more for dusting
24 ounces whole-milk ricotta
Two 8-ounce containers mascarpone, plus more for decorating
1 1/4 cups granulated sugar
5 large eggs

Steps:

  • Preheat the oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
  • Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
  • One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
  • Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
  • Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.
  • Unmold the cheesecake from the pan and dust with cocoa. Spread some mascarpone around the sides with an offset spatula. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

CLASSIC CHEESECAKE



Classic Cheesecake image

This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.

Provided by Food Network Kitchen

Categories     dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
Pinch fine salt
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see Cook's Note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3/4 cup sour cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
Berries, optional

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
  • For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
  • Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
  • For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  • Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
  • Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

THE BEST CHEESECAKE



The Best Cheesecake image

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

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

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



Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce

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.

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