OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
ULTIMATE HOMEMADE CHEESECAKE
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
Provided by Arlene Cummings
Categories Dessert
Time 6h45m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
- Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
- Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BEST EVER CHEESECAKE
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
ULTIMATE CHEESECAKE
I got this recipe off the foodnetwork.com site. Haven't tried it yet but i'll make it for my boyfriend on his birthday. He loves cheesecake Recipe Summary Difficulty: Expert Prep Time: 30 minutes Inactive Prep Time: 4 hours 30 minutes Cook Time: 1 hour 15 minutes Yield: 6 to 8 servings
Provided by Czarinas Cookbook
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Crust: Preheat the oven to 325 degrees F.
- In a mixing bowl, combine the ingredients with a fork until evenly moistened.
- Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.
- Refrigerate for 5 minutes.
- ********.
- For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
- Add the eggs, 1 at a time, and continue to beat slowly until combined.
- Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla.
- Periodically scrape down the sides of the bowl and the beaters.
- The batter should be well-mixed but not overbeaten.
- Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
- Place the cake pan in a large roasting pan.
- Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
- Bake for 1 hour to 1 hour 15 minutes.
- The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
- Let cool in pan for 30 minutes.
- Chill in the refrigerator, loosely covered, for at least 4 hours.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
- Unmold and transfer to a cake plate.
- Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- *********.
- For the Topping:.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
- Leave to cool before spreading on cheesecake.
- **********.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
- Wipe dry after each cut.
Nutrition Facts : Calories 872.6, Fat 61.8, SaturatedFat 34.4, Cholesterol 256.8, Sodium 476.6, Carbohydrate 72.4, Fiber 2.1, Sugar 56.5, Protein 11.7
ULTIMATE CHEESECAKE
I love THIS cheesecake! I love cheesecake period!! This is especially good with the fresh fruit and jam...Everyone thinks I bought it at the bakery, it's so beautiful...good too! The credit is not mine; it came to me via a recipe card...hence the picture.
Provided by Gingerbee
Categories Cheesecake
Time 3h35m
Yield 1-9 inch spring pan
Number Of Ingredients 16
Steps:
- Crust: In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter; stir to combine.
- Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
- Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
- Add sugar, gradually add flour and mix well.
- Beat in eggs one at a time.
- Add sour cream, lemon zest and vanilla.
- Pour into crust.
- Preheat oven to 325 degrees.
- Bake for 1 hour 15 minutes.
- Remove cake from oven and cool 15 minutes.
- Topping: Beat egg white with sugar until soft peaks appear.
- Fold in sour cream; spread on top of cake.
- Return cake to oven; bake until topping is set, (not brown) approx.
- 20 minutes.
- Turn off oven; with door open continue to let the cheesecake cook for another hour.
- Cool completely.
- Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
- Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
- Arrange fruit ontop; chill and Serve!
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