Cheesecake Recipe Without Sour Cream Food

SOUR CREAM CHEESECAKE

Steps:

• 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
• 2.Press into the bottom of a 9-inch spring-form pan.
• 3.Refrigerate the crust while making the filling.
• 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
• 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
• 6.Bake at 350°F for 25 minutes.
• 7.Cool 30 minutes before adding the sour cream topping.
• 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
• 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

NO-BAKE SPICED CHEESECAKE

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

BASIC PHILLY CHEESECAKE

Steps:

• Preheat oven to 325F degrees.
• Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
• Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
• To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
• Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
• Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill; top individual slices with desired topping, if any, just before serving.

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
• In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
• Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
• Once cool, line the sides of the springform pan with parchment paper.
• In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
• Add the heavy cream and beat to incorporate.
• Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
• Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
• Pour the cream cheese mixture into the cooled crust.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
• Gently transfer the baking dish to the oven and bake for 1 hour.
• Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
• Cover the pan with plastic wrap and transfer to the refrigerator overnight.
• Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
• Top with fresh berries, if desired.
• Dip a knife into hot water for clean slices, then slice and serve.
• Enjoy!

NO-CRUST CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
• Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
• While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

TRADITIONAL CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

SOUR CREAM CHEESECAKE

Steps:

• CRUST:.
• Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch springform or pie pan. Press in place with a fork. Refrigerate while making the filling.
• FILLING:.
• Beat eggs.
• Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoons vanilla. Beat at medium speed about 5 minutes. Pour into pan over graham cracker crumb crust. Bake at 350F for 25 minutes.
• Cool 30 minutes before adding the sour cream topping.
• TOPPING:.
• Mix sour cream, 3 tablespoons sugar, and 1 teaspoons vanilla. Spread on top of cheesecake. Bake 20 more minutes at 350°F Cool to room temperature then place in refrigerator. Chill before serving.
• Time to table: 12 hours.

EASY SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
• Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

NO-BAKE CHEESECAKE WITH SOUR CREAM

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

MASCARPONE CHEESECAKE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
• Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
• Make filling while crust bakes:
• Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
• Make topping:
• Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
• Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.