Plain Cheesecake Food

ORIGINAL CHEESECAKE

Steps:

• Preheat the oven to 180C/ fan 160C/ gas 4.
• Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.
• Cool the base of the cheesecake while preparing the filling.
• Stir in a bowl the soft cheese and the caster sugar for a little. Continue by adding the double cream. Pour the mixture in the tin and smooth with a spoon or a spatula.
• Leave to set in the fridge for 1 hour or better overnight and serve with strawberries or rasberries or any marmelade you like.

TRADITIONAL CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 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. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

OUR BEST CHEESECAKE

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.

PLAIN CHEESECAKE (NEW YORK STYLE)

Steps:

• Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
• Pulse the graham crackers in the bowl of a food processor until they are crumbs.
• Stir in melted butter.
• Press the crumb mixture over the bottom and half way up the sides of the springform pan.
• Set aside.
• Preheat the oven to 375.
• Place the cream cheese and sugar in the bowl of a mixer.
• Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
• With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
• Fold in the vanilla and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
• Pour the filling into the prepared crust and place in a large roasting pan.
• Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
• Bake for 1 hour.
• Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
• Remove from the oven, take out of the water bath, and remove the foil.
• Let the cheesecake sit away from drafts until it cools to room temperature.
• Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
• Chill overnight or at least 8 hours.
• Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
• Remove the springform pan.
• Top with desired topping and serve.

CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
• Reduce the oven temperature to 325°F. Set a kettle of water to boil.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
• Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
• For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
• Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
• Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
• Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

*THE BEST* CHEESECAKE RECIPE

Steps:

• Place oven racks in the center of the oven. Preheat oven to 350 degrees.
• In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
• Reduce oven temperature to 325 degrees.
• In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
• Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
• Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
• Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
• Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

CLASSIC CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 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 hours.

JUST PLAIN LUSCIOUS CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
• Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
• For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
• Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
• When done baking, remove cheesecake from the oven and cool for 15 minutes.
• Raise the oven temperature to 450 degrees.
• While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
• Spread topping over the cooled filling.
• Bake in a 450 degree oven for 10 minutes.
• Let cool and ENJOY!

BEST CLASSIC CHEESECAKE RECIPE

Steps:

• Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
• If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
• Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
• Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

ORIGINAL CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350º F.
• If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
• Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
• Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
• Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
• Turn the oven down to 325º F.
• Place the round springform pan inside an oven safe bag ( like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.
• In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
• Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
• Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
• Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
• Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
• Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
• Add your desired toppings, cut and serve. Store leftovers in an air tight container in the fridge for up to 5 days.

STRAWBERRY CHEESECAKE TOPPING

Steps:

• In a medium saucepan over medium heat. Add strawberries, sugar, and lemon juice.
• Bring the mixture to a boil, stirring occasionally.
• Reduce heat and simmer 20-25 minutes, or until sauce is thickened. Stir occasionally.
• Remove from heat and cool to room temperature.

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 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 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

PLAIN CHEESECAKE

Steps:

• For the base combine bread crumbs and sugar with margarine and blend with a fork until well combined and resembles fine bread crumbs in it's original state.
• A next way you can go about making base is to add bread crumbs and sugar to the blender then melt butter and pour in; blend for 1 min or until well combined and resembles fine bread crumbs in it's original state.
• Grease 9-inch. round/square tin and add base press to the bottom and sides evenly.
• At speed 2 on a electrical mixer, cream shortening and sugar together, then combine salt and milk powder and continue to cream.
• Add cheese and flour to cream mixture and continue to cream.
• Add eggs in 3 stages, then water after and blend well. Add vanilla and lime juice to flavor the mixture.
• Pour in prepared tin and bake in a 350°F oven for 1 hour or until when tested with a skewer comes out clean.