Cream Cheese Cake Food

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

CREAM CHEESE CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
• In the bowl of a food processor, combine the crumbs and remaining butter.
• Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
• Bake until firm and lightly browned, about 15 minutes.
• Cool on a wire rack.
• In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
• Add the eggs one at a time, scraping down the sides of the bowl frequently.
• Beat in the lemon zest, vanilla and salt.
• Fold in the sour cream by hand.
• Scrape the filling into the crust and smooth the top.
• Bake until the cake is barely set, about 45 minutes.
• Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Heat oven to 325°F.
• 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.

ORIGINAL PHILADELPHIA CREAM CHEESE CAKE

Steps:

• Preheat oven to 375 degrees.
• Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
• Mix filling ingredients together and pour on top of the graham cracker crust.
• Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
• Reset oven to 400 degrees.
• Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
• Refrigerate a minimum of 6 hours or overnight.

CREAM CHEESE POUND CAKE

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Add dry pudding mix, milk and extract; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 60 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

CREAM CHEESE FROSTING

Steps:

• You can make this frosting with a hand mixer or stand mixer, in a food processor, or by hand with a whisk in a mixing bowl (don't skimp on the size).
• To start, combine the cream cheese and butter. Beat the cream cheese and butter together until they are fully blended.
• Add the powdered sugar and vanilla, then stir the mixture with a spoon until the powdered sugar is incorporated (or else powdered sugar will fly everywhere!). Finally, whip the frosting until it's nice and fluffy.
• Use the frosting immediately, or store it in the refrigerator, covered, for up to 5 days. Before using, let it warm to room temperature for about 15 minutes and briefly rewhip before using.

SOUR CREAM CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
• To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
• Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
• To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
• Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
• Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
• To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

CREAMY CHEESECAKE

Steps:

• In a mixing Bowl mix together biscuit, sugar and butter. When well mixed line a 20inch round tin and pat down firmly the base, refrigerate till set.
• In a large mixing bowl, mix together using a wooden spoon, the cream cheese, icing sugar, vanilla and double cream until a light and creamy
• Spoon the mixture over the biscuit base, ensuring their is no bubbles and smooth over the top with a spatular.
• refrigerate for at least 1 hour untill set
• To serve remove from cake by lifting lining paper and cut into slices.