The Best Cheesecake Food

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.

BEST CHEESECAKE IN THE WORLD RECIPE

Steps:

• Mix 1st 5 ingredients together well and keep aside.
• Crush graham crackers (can put in ziplock and pound bag until crushed).
• mix in butter and icing sugar.
• pour into pie plate.
• cook crust for 5-10 minutes at 300°F.
• let cool.
• Pour cheese mixture over crust and bake in 300F oven for 40 minutes.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

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.

WORLD'S BEST CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Melt ½ cup butter.
• Combine graham cracker crumbs and ½ cup melted butter; mix well.
• Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan.
• Sift flour and cornstarch together; set aside.
• Melt ½ cup butter; cool.
• In mixer, combine ricotta and cream cheese; beat until smooth.
• Add sugar ½ cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added.
• Blend in vanilla, lemon juice, cornstarch, and flour; mix well.
• Add sour cream and melted butter; mix well.
• Add each egg one at a time, beating each one in well before the other is added.
• Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly.
• Wrap the outside of the spring form pan in TWO layers of aluminum foil.
• Pour batter in to spring form pan.
• Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan's sides.
• Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes.
• Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking.
• Remove from oven, remove foil, cool completely, then refrigerate over night.
• To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.