Old Fashioned Cheese Cake Food

OLD-FASHIONED NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan.
• In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
• Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
• When completely cooled, butter the sides of the pan.
• Increase oven temperature to 500 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
• Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
• Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
• Reduce oven temperature to 200 degrees F and bake for 1 hour more.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
• To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

OLD-FASHIONED CHEESECAKE

Steps:

• In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon zest just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.

NEW YORK CHEESECAKE

Steps:

• Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F.
• In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
• In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
• Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
• Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
• Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
• When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.

OLD FASHIONED GERMAN CHEESECAKE

Steps:

• In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cottage cheese and flour. Push through a sieve into a large bowl and set aside. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipped cream. Fold into cheese mixture until no streaks remain. Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake.
• Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.

OLD-FASHIONED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
• In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
• Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
• Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
• In a spouted measuring cup, combine the oil and sour cream.
• On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
• Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
• Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
• Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
• Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
• Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
• In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
• Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
• With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
• Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
• Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
• Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
• Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
• Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!

OLD FASHIONED CREAM CHEESE PIE

Steps:

• Preheat oven to 350℉.
• Place graham crackers in a food processor and process until crumb are formed or place them in a zipped topped plastic bag and crush them with a rolling pin.
• Place crumbs into a medium sized mixing bowl. Add melted butter to crumbs and mix until well combined. Mixture will be granular and look similar to rough sandy.
• Transfer cookie crumbs into a 9 inch pie pan. Using the back of a 1/4 cup measuring cup press cookie mixture tightly into the bottom of the pie pan and up the sides.
• Bake for 10-12 mins. Remove from oven and set aside.
• To a stand mixer or large mixing bowl add cream cheese and beat until smooth.
• Add sugar, vanilla and lemon juice. Continue beating umtil well combined.
• Add 1 egg and beat until smooth. Scrape down sides of bowl and repeat with second egg.
• Pour filling into graham cracker crust. Bake for 15-20 mins.
• Pull from oven and let cool for 5 mins.
• Meanwhile, mix sour cream, sugar and vanilla together until smooth.
• Gently spread sour cream mixture over pie.
• Return to oven to bake an additional 10 mins.
• Let cool for about 10 mins and then place in refrigerator to chill for 5 hours before serving.

OLD FASHIONED CHEESECAKES

Steps:

• place pastry on a flat surface.
• using a 7cm biscuit cutter, cut out rounds.
• place pastry rounds into patty tins.
• spoon about 1/2 tsp of jam on to the pastry rounds.
• cream butter, lemon rind and sugar until pale.
• beat eggs in one at a time, beating well after each addition.
• sift flour and baking powder into creamed mixture.
• stir to combine.
• add milk to give a soft dropping consistency.
• spoon batter evenly among the patty tins.
• bake at 190C degrees for about 20 minutes or until golden and cakes spring back when lightly touched.
• transfer to a cooling rack and allow to go cold.
• serve dusted with sifted icing sugar.
• if wished, before baking, place thin strips of left over pastry on top of batter.

OLD FASHIONED CHEESECAKE

Steps:

• Preheat oven to 325.
• In bowl, combine cream cheese, sugar, lemon juice, vanilla & salt.
• Mix until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Place crust on baking sheet; pour in filling. Bake 25-30 minutes or until knife inserted comes out clean. (It should be puffed up , not sinking in the middle).
• TOPPING:Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla in bowl.
• Carefully spread over pie.
• Continue baking 10 minutes; cool.
• Chill 3 hours.
• Optional: Top with fresh fruit or canned fruit filling.

NEW YORK STYLE CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
• For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
• [disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

OLD FASHIONED GERMAN CHEESECAKE

Steps:

• In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth.
• Measure 1 cup crumb mixture and set aside.
• Press remaining mixture on bottom and sides of a 12 inch springform pan.
• Chill for 1 hour in refrigerator or 1/2 hour in freezer.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix together cottage cheese and flour.
• Push through a sieve into a large bowl and set aside.
• In a medium bowl, beat eggs until frothy.
• Add sugar, gradually to eggs, beat until light and fluffy.
• Add salt, lemon juice, lemon peel and vanilla until smooth.
• Fold in whipped cream.
• Fold into cheese mixture until no streaks remain.
• Fill shell with cheese mixture.
• Sprinkle remaining crumbs evenly over top of cheese cake.
• Bake in preheated oven for 60 minutes.
• Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled.
• Chill in refrigerator.

OLD FASHIONED CHEESE CAKE

Steps:

• 1. crust: combine melted butter with graham cracker crumbs and cinnamon with fork and pour into cake pan press mixture into bottom of pan until smooth and partially up the sides of pan until firm. filling: add cream cheese to mixing bowl and beat until no longer in bar form add 1 egg and beat on high until combined and smooth add some of the sugar and beat on high till combined continue to add eggs and sugar separately., beating in between add vanilla and beat mixture on high for 2 minutes pour into crust and level out bake at 300 for 1 hour. Test for done with toothpick that comes out clean filling will be puffy and look cool for 5 minutes as though there will be no room for topping while cooling prepare topping Don't worry, the filling deflates during the 5 minute cooling topping: combine together sugar, sour cram and vanilla in a bowl when 5 minute cooling is up, spread topping onto cake and return to oven for 5 minutes to set topping and smooth it out. to cool cake fully, place in refrigerator overnight. Minimum 5 hours to set topping and cake cover after fully cooled serve cold.