OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
MY FAVORITE CHEESECAKE
This is the most delicious cheesecake that I have ever made. Everyone who has a piece asks for the recipe. I can honestly say that it is a slice of heaven and so easy to make.
Provided by Spamster
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
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.
FAVORITE CHEESECAKE
No one can resist the smooth, creamy texture of this classic cheesecake. Whether topped with berries or enjoyed as is, it's a favorite way to celebrate any occasion.
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; beat well. Add eggs, beat on low speed just until combined. Pour into crust. Place pan on baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. 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. Refrigerate any leftover cheesecake.
Nutrition Facts :
MY FAVORITE VANILLA CHEESECAKE RECIPE WITH SOURCREAM TOPPING
This is my favorite Cheesecake Recipe without a doubt, I've also included my favorite ginger snap crust and sour cream topping I always serve with a scoop of berry sauce for added flavor. I sometimes add about 3 tablespoons of bourbon at step 11 for added flavor
Provided by Bonnie G 2
Categories Dessert
Time 1h20m
Yield 1 Cheesecake, 14 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- Preheat oven to 350.
- Grease a cake pan and line with parchment, I prefer using a springform pan.
- In food processor, mix cookies, brown sugar (if using) and butter. Press mixture into prepared pan in an even layer.
- Bake for about 12 minutes, until it starts to color.
- Let cool on a rack.
- CHEESECAKE:.
- Prepare pan with crust.
- Preheat oven to 325.
- In small bowl whisk together sugar and cornstarch.
- In stand mixer fitted with paddle attachment, beat cream cheese on medium speed for about 1 minute. Scrap down sides and beat for another 30 seconds. Add sugar and cornstach and mix for about 1 minute. Add sour cream and mix until incorporated. Add eggs one at a time, scraping down sides after each. Add vanilla, salt and lemon zest if using. Mix 30 secondes.
- Bake using water bath method: Pour cheesecake mixture over cooled crust and set in pan that has about 1/4 inch of hot water in it. This helps cheesecake to bake evenly and have a silky texture. Bake for about an hour or until just set in the middle. Remove cake from oven, run a knife around the edges to loosen. IMPORTANT: The pan needs to be wrapped in tinfoil prior to baking to insure no water leaks in, You should also loosley tent the cake with tinfoil and VENT to prevent browning. When done paking allow to cool to room temperature. Refrigerate for at least 3 hours.
- SOUR CREAM TOPPING:.
- Mix sour cream, sugar and vanilla. Spread mixture over top of freshly baked cheesecake and return to oven for 10 minutes.
Nutrition Facts : Calories 354.2, Fat 27.4, SaturatedFat 15.6, Cholesterol 119.2, Sodium 220.1, Carbohydrate 23.1, Sugar 21.8, Protein 5
FAMILY-FAVORITE CHEESECAKE
The original version of this recipe came from Taste of Home, though I have modified it slightly. I chose it originally because no water bath was required. This was the first cheesecake I ever made and it's the one I make most. Friends and family request if often and I've even been known to pack along my springform pan on trips to family functions so I can make it away from home. The top will crack, but much of it will seal during cooling. The topping will cover it all, so the cracks don't really matter at all! Two things to note- #1 This is a big cheescake! You'll need a 10" springform. #2 Because the egg whites are whipped and then folded in, this cheescake is more "italian-style" with a wonderful, light, creamy texture, not dense and heavy like the NY version. Enjoy!
Provided by nanpie
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly butter bottom and sides of 10" springform pan.
- First four ingredients are for the crust. Mix graham cracker crumbs, sugar, cinnamon and melted butter in medium bowl to combine.
- Press crumb mixture into bottom of greased pan and 1/2 way up the sides.
- Bake 5 minutes, then remove to cooling rack.
- Decrease oven temp to 325.
- Next five ingredients are for the filling. In medium bowl beat egg whites to soft peaks.
- In large bowl mix cream cheese, sugar and vanilla until smooth.
- Add whole egg and egg yolks one at a time, mixing just until combined.
- Fold whipped egg whites into cream cheese mixture.
- Pour over crust.
- Bake 1 hour or until center is almost set. Shouldn't be too jiggly or moist-looking.
- Remove to wire rack, cool 10 minutes. Run sharp knife around edge to loosen. Cool at least 2 hours longer before adding topping.
- Last four ingredients are for the topping. Mix sour cream, sugar and vanilla.
- Fold in whipped cream.
- Spread over cheesecake.
- Refrigerate at least 3-4 hours.
Nutrition Facts : Calories 553.2, Fat 37, SaturatedFat 21.8, Cholesterol 188.6, Sodium 366.3, Carbohydrate 48.6, Fiber 0.5, Sugar 38.4, Protein 8.7
SANTA'S FAVORITE CHEESECAKE
Ring in the holiday season with Santa's Favorite Cheesecake, a lucious and beautiful classic with festive orange and cranberry toppings. Spread good tidings with this versatile dessert--from Thanksgiving to New Year's Day!
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one 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 hr.
- Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
- Spoon cranberry topping over slices of cheesecake just before serving.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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