Perfect Cheesecake Everytime Food
PERFECT CHEESECAKE EVERYTIME
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Provided by Cheesecakemama
Categories Desserts Cakes Cheesecake Recipes
Time 15h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 42.2 g, Cholesterol 171.6 mg, Fat 43.1 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 24.4 g, Sodium 358.3 mg, Sugar 31 g
THE BEST EVER CHEESECAKE
After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan and to prepare a basic graham cracker crust beforehand.
Provided by KathyLRichey
Categories Cheesecake
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together cheese, sugar, and vanilla.
- Add eggs, one at a time. Mix well.
- Add cornstarch, whipping cream and salt.
- Mix on high speed for 3 minutes.
- Add lemon juice.
- Pour into prepared 10 inch crust in springform pan.
- Bake 1 hour 15 minutes in a 350 degree oven.
- Allow to cool in oven with door ajar for 1 hour.
- Remove and cool on rack until cheesecake reaches room temperature.
- Chill 12 hours before removing from pan.
- Top with desired fruit.
PERFECT CHEESECAKE
This is the best cheesecake I have ever had. Another recipe I served to my wonderful Keno friends and they loved it. I got the recipe from a segment on Good Morning America about the Cheesecake Factory.
Provided by Carols Kitchen
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
- 2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
- 3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
- 4. Remove the crust from the freezer and pour the filling into it.
- 5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
Nutrition Facts : Calories 479.6, Fat 36, SaturatedFat 19.8, Cholesterol 179.3, Sodium 375.7, Carbohydrate 32.5, Fiber 0.3, Sugar 27, Protein 8.1
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- Make sure your ingredients have come to room temperature before you even think of combining any of them. This includes not only the cream cheese, but also any sour cream, juice, and eggs you intend to use in the recipe.
- Do not overbeat the batter. Overbeating creates air in the batter, which will lead to a cheesecake that rises in the oven and falls as it cools. Do you ever wonder how professional bakers get flat cheesecake tops, while yours look more like a crater with a big dip in the middle?
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