Janettes Favorite Cheesecake Food

DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE

Steps:

• Adjust oven rack to middle position and preheat oven to 325 degrees F.
• Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes.
• Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside.
• In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth.
• In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes.
• Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve.
• Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan.
• Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture.
• Let cool on counter then refrigerate.

NO RECIPE RECIPE: CHOCOLATE-DIPPED CHEESECAKE LOLLIPOPS

Steps:

• With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.
• Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately.

MY FAVORITE CHEESECAKE

Steps:

• In a bowl, mix crumbs, butter, sugar and salt. Press to the bottom of a 9 1/2 inch spring form pan.
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in sugar and vanilla on low speed until just combined. Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes. Transfer cake to pan rack and let stand for 5 minutes. Leave oven on.
• In a bowl stir together sour cream, sugar, and vanilla. Drop by spoonfuls on top of cheesecake and spread evenly. Bake an additional 10 minutes. Transfer cake to cooling rack and cool completely. Chill cake overnight covered.
• Let cheesecake stand for 30 minutes before serving with your favorite topping.

OUR FAVORITE CHEESECAKE

Steps:

• Preheat oven to 450°F.
• Combine graham cracker crumbs and 2 Tbs sugar in a bowl.
• Add butter and stir until moistened.
• Press mixture into the bottom and sides of a -inch springform pan to form crust.
• Place in freezer until ready to fill.
• In large bowl, beat cream cheese with hand mixer until creamy.
• Add sugar a little at a time until creamy.
• Beat in eggs one at a time.
• Beat in cornstarch.
• Beat in vanilla, almond extract, and lemon juice.
• Beat in sour cream.
• Pour into chilled pie crust.
• Place a shallow pan of water about 1/2 inch deep on bottom oven rack.
• Place cheesecake on rack above water.
• Bake 12 minutes.
• Without opening door, lower heat to 250 degrees.
• Let bake for 45 minutes to an hour or until center is set.
• Turn off oven and leave oven door ajar for 1 hour.
• Remove cake from oven and bring to room temperature
• Fridge overnight.
• You can top the cake with canned pie filling before chilling, or you can serve the plain cheesecake with a choice of chilled, canned pie fillings served on the side.