Classic Baked Vanilla Cheesecake Food

VANILLA CHEESECAKE

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
• Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
• Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
• Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
• Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
• Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

CLASSIC CHEESECAKE

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.

NO-BAKE VANILLA CHEESECAKE

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.

CLASSIC BAKED CHEESECAKE

Steps:

• Preheat oven to 150 C.
• Place the ground almonds, flour sugar and butter in a bowl and rub with your finger tips to form a rough dough.
• Using the back of a spoon, press the mixture into the base of a lightly greased 20 cm-round spring form tin lined with non-stick baking paper.
• Bake 25 - 30 minutes or until lightly golden. Set aside.
• Place the cream cheese, ricotta, eggs, second measure of sugar, lemon juice and rind and vanilla in a food processor. Combine the cornflour and water in a small bowl until smooth and add to the cheese mixture. Process until smooth.
• Grease the sides of the cake tin with butter and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
• Bake for 1 hour. Turn the oven off and allow the cake to cool in the oven with the door closed for an hour.
• Refrigerate until cold. Top with raspberries and blueberries and dust with icing sugar to serve,.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.