Easy Baked Cheesecake Food

CLASSIC BAKED CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
• Add flour, beat until just combined (10 sec).
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
• Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Top with berries and dust with icing sugar!

BAKED CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
• Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
• Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
• Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
• Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
• Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
• OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

EASY BAKE CHEESECAKE

Steps:

• Graham Crumb Crust:.
• Melt margarine in a medium saucepan on medium heat.
• Add graham crumbs and sugar.
• Stir until well mixed.
• Press evenly in the bottom of a 9x9 (22x22cm) pan.
• Filling:.
• Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
• Pour over crust.
• Bake in 350 degree oven for 25 minutes until set.
• Cool for 10 minutes.
• Topping:.
• Stir sour cream and sugar together in a small bowl.
• spread evenly of cream cheese mixture and bake for 8 minutes.
• Cool for 1 hour.
• Spread with pie filling, chill and cut.

EASIEST CHEESECAKE

Steps:

• Cream the cheese and sugar.
• Mix in vanilla.
• Mix eggs last.
• Mix on med. until batter looks uniform.
• Pour into a graham cracker pie crust (I use premade).
• Put into middle rack preheated oven to 350°F.
• Bake for 35-40 minutes.
• Let cool then place in fridge until cold.
• Enjoy.

EASY BAKED CHEESECAKE

Steps:

• Spray 10in springform pan with cooking spray.
• Toss the flour in the pan, coating well.
• Mix cream cheese and eggs.
• Add sugar and vanilla, mix well.
• Fold in sour cream.
• Pour into pan.
• Bake in center of 325* oven for 1-1-2 hour.
• Turn oven off, allow cheesecake to sit in oven for 1 hour.
• Chill.
• Top with choice of toppings.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

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.

RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
• Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
• Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees 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.

NEW YORK CHEESECAKE

Steps:

• Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
• Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
• Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

BASIC CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
• Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

EASY CHEESE CAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
• Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

EASY CHEESECAKE

Steps:

• Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
• Spoon into pie shell.
• Bake at 325 for 45 minutes.
• I have made this with fresh fruit and also used canned blueberries.

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

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 3-STEP CHEESECAKE

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.