HEAVENLY CHEESECAKE
It's true that your guests will think this cheesecake is heavenly. And the fact that you can put it together in just 15 minutes? Also heavenly.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
- Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 5 g
HEAVENLY SPRING CHEESECAKES
Steps:
- Then follow our 3 simple steps:
- Preheat oven to 350°F. Combine cookie crumbs and butter. Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in add-ins; pour over crust.
- Bake 45 to 50 min. 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. Top with garnish just before serving. Store leftover cheesecake in refrigerator.
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
HEAVENLY CHEESECAKE
This cheesecake is one of my family's favorites. The chocolaty creation really lives up to its name.-Rhonda Drullard, San Joaquin Valley, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.
Nutrition Facts : Calories 281 calories, Fat 22g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY LEMON CHEESECAKE
This recipe came from Cook's Illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for Easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I PROMISE it is well worth the effort!! Had I not made this myself, I would have sworn it was purchased- it was THAT good!!
Provided by mom2alexjake
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
- Bake until fragrant and golden brown, 15 to 18 minutes.
- Cool on wire rack to room temperature, about 30 minutes.
- When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
- For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
- Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
- In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
- With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
- Scrape down the bowl with a rubber spatula as needed.
- Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
- Scrape the sides and bottom of the bowl well after each addition as needed.
- Add lemon juice, vanilla, and salt.
- Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
- Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
- Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
- An instant-read thermometer inserted in the center of the cake should register 150 degrees.
- Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
- Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
- For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
- Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
- Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
- Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
- Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
- To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
- Spread the curd evenly over the top of the cheesecake.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- To serve, remove the sides of the springform pan and cut into wedges.
- This is a wonderful but RICH cheesecake, so keep the portions small!
HEAVENLY CHERRY CHEESECAKE
Make and share this Heavenly Cherry Cheesecake recipe from Food.com.
Provided by Sweet Southern Bell
Categories Cheesecake
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Beat cheese , sugar, flour, butter and vanilla with mixer on med.
- Just until blended. Add eggs 1 at a time, mixing on low.
- Blend in sour cream. Pour over crust.
- Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.
Nutrition Facts : Calories 311.1, Fat 19.7, SaturatedFat 12.1, Cholesterol 99.2, Sodium 156.8, Carbohydrate 29.3, Fiber 0.3, Sugar 14.5, Protein 5
HEAVENLY CHEESECAKE
This is actually a recipe from Kraft.com using Philadelphia Cream Cheese. It's so simple, but I've found it's taste is one of the best if you want a simple, plain cheesecake.
Provided by ShortyBond
Categories Cheesecake
Time 1h20m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
- Beat cream cheese, sugar and extract with mixer until well blended.
- Add eggs and egg whites one at a time, mixing after each one is added.
- Pour into prepared pan.
- Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.
Nutrition Facts : Calories 539.9, Fat 41.3, SaturatedFat 25.4, Cholesterol 177.6, Sodium 405.5, Carbohydrate 32.2, Fiber 0.1, Sugar 27, Protein 11.8
HEAVENLY CHEESECAKE
This is a wonderful cheesecake recipe that I have made for years. I found it in a McCall's magazine in 1997 and have used it ever since. My family loves it and, it never last long around our house. I hope you will try it. Great for the Holidays.
Provided by chef 854597
Categories Cheesecake
Time 1h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- Preheat oven to 350 degrees.
- With cooking spray, lightly coat 9-inch spring form pan.
- In bowl, mix crumbs and cinnamon.
- Drizzle in butter; toss with fork until evenly moistened.
- Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
- Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
- Let cool on rack.
- Wrap outside of pan with Heavy Duty foil.
- Reduce oven temperature to 325 degrees.
- Filling:.
- In large bowl, with electric mixer on medium-high speed, beat cream cheese.
- 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
- With mixer on medium speed, add sour cream and vanilla.
- Beat in eggs, one at at time, just until incorporated. Pour into crust.
- Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
- Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.
Nutrition Facts : Calories 411.1, Fat 30.1, SaturatedFat 18, Cholesterol 133.8, Sodium 270.3, Carbohydrate 28.8, Fiber 0.5, Sugar 20.9, Protein 7.3
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