MOM'S CHEESECAKE
This creamy cheesecake is great with a variety of toppings - or even by itself!
Provided by Mary
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
- Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.
Nutrition Facts : Calories 491 calories, Carbohydrate 39.6 g, Cholesterol 140.5 mg, Fat 34.1 g, Fiber 0.3 g, Protein 8.4 g, SaturatedFat 18.6 g, Sodium 358.4 mg, Sugar 31.8 g
MOM'S CHEESECAKE
My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef
Provided by Food Network Kitchen
Categories dessert
Time 11h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
- Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.
EASY HOMEMADE CHEESECAKE
With a crust made from boxed cake mix and a topping that's made with your choice of fruit pie filling, this cheesecake is both easy and delicious!
Provided by My Food and Family
Categories Home
Time 8h55m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For the crust
- Mix cake mix, egg and butter for crust, with an electric mixer, until they are incorporated and crumbly.
- Press into an ungreased 9x13 pan. Set aside.
- For the filling
- Beat cream cheese, eggs, sugar and vanilla on medium/high speed with an electric mixer for 2-3 minutes or until filling is smooth and creamy. Be careful not to overbeat the filling, as overbeating cheesecake causes cracks.
- Bake at 350 degrees for 20-25 minutes or until the cheesecake is set in the center.
- Remove the cheesecake from the oven and set on a wire cooling rack to cool.
- For the topping
- Mix up the sour cream topping by stirring together the sour cream, sugar and vanilla. When fully mixed, spread the topping over the warm cheesecake and allow the cheesecake to finish cooling.
- Once cool, spread the pie filling over the top of the cheesecake, cover and refrigerate until you are ready to serve. Alternatively, you can refrigerate the cheesecake without the fruit topping. When ready to serve, cut the cheesecake into squares and top with pie filling.
- Alternatively, have a few pie filling options on hand and top the cheesecake squares with your guest's favorite topping.
- Enjoy!
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
MY MOM'S CHEESECAKE
This is the best cheesecake I've ever had. I know everybody says that about their mom's baking, but this time its absolutely true! :)
Provided by Mizzy
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 325 degrees, butter a 9inch springform pan.
- whip egg whites with 3/4 cup sugar ntil very stiff.
- Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
- I use the mixer for this.
- gently fold whipped whites into cheese mixture and add the orange peel.
- pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
- In my oven it takes about 40-50min.
- Remove from oven and let rest.
- Cool completely.
- I normally cool overnight before topping, best to keep in the fridge.
- to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
- Pour over the cake and keep in the fridge.
- Before serving you could top with berries or other fruits sprinkled with powder sugar.
- It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.
MOM'S CHEESECAKE COOKIE BARS
Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...
Provided by DevDrew
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
- Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
- Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
- Bake in the hot oven until set, about 25 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 26.3 g, Cholesterol 74.7 mg, Fat 23.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 149.9 mg, Sugar 12.7 g
MOM'S CHEESECAKE
Steps:
- Mix the butter, sugar, flour, and egg together for the crust. Spread in a springform pan. If necessary use your fingers to form the crust. Bake at 450°F for 4-5 minutes. Let cool.
- Mix all ingredients for filling. Pour into crust and bake 10 minutes at 450°F.
- Then turn down to 250°F about 30 minutes more. Take out of oven, and let cool. If the cheesecake is jiggly, let it bake some more.
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
EASY LEMON CHEESECAKE
This is a very delicious and rich refreshing dessert. You can cut this in half and use a 9X12 glass pan as well. This is one of my moms recipes, and where she got it I have no clue, but I am glad she had it!
Provided by ShellyCoats
Categories Cheesecake
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello in water and add lemon juice. Cool for 20 min in fridge.
- Beat cream cheese, sugar and vanilla and add to jello mixture.
- Fold whipped milk into jello mixture using mixer.
- Divide equally into the 3 crusts.
- Cover well and let set 4 hours or overnight for best results.
Nutrition Facts : Calories 555.5, Fat 21, SaturatedFat 9.1, Cholesterol 36.8, Sodium 454.4, Carbohydrate 86.8, Fiber 0.6, Sugar 74, Protein 7.7
MY MOM'S EASY CHEESECAKE
my mom is diabetic and this is her easy cheesecake. I tried it and my family feel in love with it. Sometimes I top it with blueberry pie topping or blackberry or cherry topping. Hope you enjoy it.
Provided by Mary Earl
Categories Pies
Time 55m
Number Of Ingredients 4
Steps:
- 1. Take out cream cheese and eggs get at room temperature before making pie. Preheat oven to 350 degrees.
- 2. Cream together sugar and cream cheese.Add eggs,and vanilla. Put in Graham cracker crust.
- 3. Bake for 40 minutes.(If you want to add topping)
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- Preheat oven to 350F. Line an 8x8-inch baking pan with foil and spray with non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press the mixture evenly into the foil-lined pan.
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until smooth. Add the eggs one at a time, mixing between each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Pour the cheesecake mixture over the prepared graham cracker crust.
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MOM'S NO BAKE GRAIN FREE CHEESECAKE - GET INSPIRED EVERYDAY!
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5/5 (11)Category DessertCuisine AmericanTotal Time 40 mins
- For the crust, mix together the almond flour, coconut sugar, and melted ghee/butter until a sandy mixture forms. Set the mixture aside.
- To make the filling, sprinkle the gelatin over the cold water, stir to combine, and let it stand about 10 minutes. Then place the gelatin mixture over a bowl of hot water and stir until the gelatin mixture completely dissolves. Let it cool slightly before adding it to the cheesecake mixture below.
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- Mix graham cracker crumbs, butter, and 2 tablespoons of sugar until moist. Press into the bottom and halfway up the sides of a 9 or 10-inch springform pan. Place pan in freezer.
- Meanwhile, mix cream cheese, sugar, flour, lemon juice, and lemon juice in the bowl of a stand mixer.
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