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.
FLUFFY 2-STEP CHEESECAKE MINIS
These two-step, no-bake mini cheesecakes are the right fit for your busy schedule-and they're perfectly portioned to serve a dozen!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
- Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 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.
FLUFFY CHEESECAKE
This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.
Provided by StacL
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Butter the cake pan.
- Mix crust ingredients together and pat into pan.
- In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
- In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
- Fold egg whites gently into cheesecake mixture and pour into cake pan.
- Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
- Remove and let cool to room temperature. Cut and serve.
Nutrition Facts : Calories 777.5, Fat 50.5, SaturatedFat 29.6, Cholesterol 281.9, Sodium 491.4, Carbohydrate 70.1, Fiber 0.7, Sugar 54, Protein 13.5
MY MOM'S FLUFFY CHEESECAKE
Make and share this My Mom's Fluffy Cheesecake recipe from Food.com.
Provided by The Chillichick
Categories Pie
Time 2h15m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
- Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
- Juice the lemon and limes. Should make at least 1/2 cup.
- Cream together, cream cheese and sugar.
- Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
- In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture.
- Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
- Let it cool before cutting.
Nutrition Facts : Calories 299.2, Fat 21.2, SaturatedFat 12, Cholesterol 101.5, Sodium 385.2, Carbohydrate 23.6, Fiber 0.7, Sugar 15.9, Protein 4.9
FLUFFY PUMPKIN CHEESECAKE
This is my adaptation of a Better Homes & Gardens recipe for New York Style Cheesecake-- only my version makes the ENTIRE thing pumpkin, and is much lighter and fluffier. I think my methodology is easier too and it came out utterly divine. It calls for using an entire 28-oz can of canned pumpkin so you don't have to worry about leftover pumpkin (though as a pumpkin lover who gets frustrated that canned pumpkin is only available in stores in the fall, "leftover pumpkin" is a foreign phrase in this house. :) ) This is also a correction-- I had it down for 15 oz, it really IS 28 oz. I also corrected the crust instructions-- start with 1/4 cup milk, and if you can't run the beater through the crust, add more. I usually use 2% milk, but vanilla or pumpkin pie soymilk will add to it awesomely. :D I used three 8-oz bricks of store-brand cream cheese. (It was almost $2 cheaper than Kraft Philadelphia.) You can probably also use a tub of whipped cream cheese or Tofutti and it'd come out just as good. This is an awesome and delicious dessert to have year-round, but makes a really nice fall and early winter party cake and is a rich and tasty alternative to traditional pumpkin pie.
Provided by the80srule
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
- Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
- Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
- Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
- As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
- Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
- Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
- Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
- When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
- When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
- Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
- When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
- Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.
Nutrition Facts : Calories 682.8, Fat 39.7, SaturatedFat 24.1, Cholesterol 219.6, Sodium 349.4, Carbohydrate 69.2, Fiber 1.2, Sugar 46.8, Protein 13.7
FAMILY-FAVORITE CHEESECAKE
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. -Esther Wappner, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour 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 until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 414 calories, Fat 23g fat (13g saturated fat), Cholesterol 132mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FLUFFY CHEESECAKE
This is the best no-bake cheesecake I've ever tried. And the fastest. Wow. Wow. Wow. Recipe courtesy of The Hungry Traveler.
Provided by AmyZoe
Categories Cheesecake
Time 20m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3.
- Using the same stand mixer bowl (you don't need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined.
- Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
Nutrition Facts : Calories 462.5, Fat 35, SaturatedFat 18.3, Cholesterol 95.4, Sodium 268.7, Carbohydrate 34.4, Fiber 0.4, Sugar 26, Protein 4
MOM'S CHEESECAKE WITH SOUR CREAM TOPPING
The sour cream topping nicely balances the richness of this cheesecake. Beaten egg whites give it a slightly lighter texture. Lower-fat Neufchatel cream cheese works well. Increase preparation time if making your own crust.
Provided by laurenpie
Categories Cheesecake
Time 45m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Bake crust for 5 minutes, then chill in refrigerator while making filling.
- Beat egg whites until stiff, set aside.
- Blend together cream cheese, sugar and vanilla. Add egg yolks and lemon juice, blend thoroughly. Fold in beaten egg whites. Spread filling over cooled crust.
- Bake at 300 degrees for 30 minutes.
- Hand-stir the three topping ingredients, spread over baked pie.
- Serve chilled.
Nutrition Facts : Calories 384, Fat 24.6, SaturatedFat 11.9, Cholesterol 96.7, Sodium 287.6, Carbohydrate 35.8, Fiber 0.5, Sugar 25.9, Protein 5.9
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