OUR BEST CHEESECAKE
Impress guests with Our Best Cheesecake recipe. Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make!
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE
Steps:
- 1. Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
- 2. Combine graham cracker crumbs and cinnamon into a medium bowl. Mix in melted margarine. Press the crumb into a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
- 3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and pour the filling into it.
- 4. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
- 5. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours.
- To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COMPANY CHEESECAKE RECIPE - (4.7/5)
Provided by Mary_P
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Stir together graham cracker crumbs and sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. 12 servings Cherry Glaze Drain 1 can (1 pound) pitted red tart cherries, reserving liquid. Add enough water to cherry liquid to measure 1 cup. Mix ½ cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and 4 drops red food colour. Cool thoroughly. Strawberry Glaze Mash enough fresh strawberries to measure 1 cup. Blend 1 cup sugar and 3 tablespoons cornstarch in small saucepan. Stir in 1/3 cup water and the strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Cool thoroughly.
COMPANY CHEESECAKE
This plain cheesecake is anything but ordinary! The marvelously rich filling is terrific with the pecan-laden crust. My brother gave me the recipe. -Donna Bucher, Tirane, Albania
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack., Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°., In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Lightly beat eggs and egg yolks; add to cream cheese mixture just until blended. Beat in cream just until combined. Pour over crust. , Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts :
PERFECT CHEESECAKE
This is the best cheesecake I have ever had. Another recipe I served to my wonderful Keno friends and they loved it. I got the recipe from a segment on Good Morning America about the Cheesecake Factory.
Provided by Carols Kitchen
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
- 2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
- 3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
- 4. Remove the crust from the freezer and pour the filling into it.
- 5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
Nutrition Facts : Calories 479.6, Fat 36, SaturatedFat 19.8, Cholesterol 179.3, Sodium 375.7, Carbohydrate 32.5, Fiber 0.3, Sugar 27, Protein 8.1
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THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE
From myrecipes.com
5/5 (45)Calories 519 per serving
- Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
- Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
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