Classic French Cheesecake Food

CLASSIC FRENCH CHEESECAKE

Steps:

• Mix the flour with the baking powder and add the butter. Knead a crumbly dough. Let it cool briefly.
• Form a layer in a suitable dish, lifting the sides carefully and forming a wall.
• Beat the eggs with the sugar and add them to the cottage cheese . Add the vanilla sugar as well. Pour the mixture into the form and smooth it out.
• Bake the cheesecake for about 45 min. at 370°F (190 °C).

FRENCH CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended.
• Stir in the egg yolks, sour cream, heavy cream and vanilla.
• Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks.
• Fold the whites into the cheese mixture.
• Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm.
• Cool to room temperature, then chill before serving.

PERFECT FRENCH CHEESECAKE

Steps:

• Preheat oven to 350 degrees Oil a 9 inch springform baking pan. Make crust Mix melted butter with grahm cracker crumbs until well combined. Press crumb mixture into prepared pan, making sure you have an even layer over the bottom and up the sides of the pan. Bake crust in 350 degree oven for 10 minutes. Remove and let cool at room temperature well making filling. Make filling Beat cream cheese with sugar until light and fluffy. Beat in the remaining filling ingredients until smooth and well combined. Carefully pour filling into prepared crust. Bake cheesescake for exactly 30 minutes, or until set and light golden.

THE ULTIMATE CHEESECAKE

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

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.

CLASSIC CHEESECAKE BAKED IN A WATER BATH

Steps:

• To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
• Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
• Press firmly onto the bottom of the pan.
• Set aside and preheat the oven to 325°F.
• In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
• Scrape and add the sugar, beat on low speed until smooth.
• Scrape the bowl.
• Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
• Scrape the bowl well and combine.
• Scrape the bowl well to ensure even mixing, you should have a smooth batter.
• Pour into the pan, all the way to the top and set the pan into a larger pan.
• Set in the oven and then pour the hottest tap water into the outer pan.
• This is a water bath.
• Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
• Don't worry, it will firm up when it cools.
• You don't want to overbake this cake, this will cause cracking and a dry texture.
• Remove from the outer water pan and set on a level surface and cool until room temperature.
• Then place in the refrigerator overnight.
• When you are ready to remove the cake from the pan, have the plate ready that you want to use.
• A board covered in plastic wrap is ok, too.
• If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
• Keep the pan turning so you don't overheat.
• Then, turn pan over onto the plastic covered board and hold both at an angle.
• Tap the edge firmly on the counter until you feel the cake release it's seal.
• Turn out onto the board and immediately turn over onto the plate.
• Store the cheesecake in the refrigerator.
• If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.

CLASSIC ITALIAN CHEESECAKE

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). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
• Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
• Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

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.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

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.