CLASSIC CHEESECAKE
This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
3-INGREDIENT JAPANESE CHEESECAKE
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Provided by Epicurious Editors
Categories Cake Dessert Bake Kid-Friendly Cream Cheese 3-Ingredient Recipes Small Plates
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
- Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
- Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
- Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40-45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.
3 CHEESECAKE
Here's a 3-cheese cheesecake recipe that I pulled off the web in response to a request on the discussion board. Looks good (I've added notes in parens)
Provided by Steve_G
Categories Cheesecake
Time 3h
Yield 1 ten inch Cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil.
- (I would grease the pan, put a round of parchment on the bottom and flour the sides) Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta).
- Mix in the eggs one at a time.
- Add flour one tablespoon at a time, mixing well.
- Stir in the sour cream and vanilla.
- (I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done).
- Pour mixture into pan.
- Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
- Carefully put into preheated oven.
- Bake for 90 minutes.
- After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
- Cool on counter for at-least 60 minutes (until room temp) and then refrigerate.
- Serve when thoroughly chilled (overnight).
Nutrition Facts : Calories 387.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 184.8, Sodium 204.9, Carbohydrate 23.3, Fiber 0.1, Sugar 17.2, Protein 13.4
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
3-INGREDIENT CHEESECAKE
This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed berries.
Provided by anna77
Categories World Cuisine Recipes Asian Japanese
Time 5h
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.
- Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.
- Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 8.9 g, Cholesterol 80.3 mg, Fat 11.2 g, Protein 4 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 8.5 g
PHILADELPHIA 3-STEP CHEESECAKE
Make and share this Philadelphia 3-Step Cheesecake recipe from Food.com.
Provided by makeupgenie2004
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.
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