4 LAYER CHEESECAKE
This cheesecake won me Best in Show in the Pickens Azalea Festival Baking Competition. It made me a Grand Champion!
Provided by Patrick Meyer
Categories Other Desserts
Time 4h30m
Number Of Ingredients 25
Steps:
- 1. Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper. In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside.
- 2. In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool.
- 3. A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two. Once your chocolate and cheesecake base has been chilled, you can start making the third layer. Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set.
- 4. Place the dark chocolate chips in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency. Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides. Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control. Press the mini chips into the frosting on sides.
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
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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- Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 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.
- Watch my video tutorial above; 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.)
HOW TO MAKE A LAYERED CHEESECAKE, A TRUE BAKING …
From tasteofhome.com
Author Lisa KaminskiPublished Mar 29, 2021
- Prep the Pan. Whenever you make cheesecake—be it a fancy layered option or even this delicious chocolate swirled cheesecake—you need to properly prep the springform pan.
- Make the Crust. Next, it’s time to get going on the crust. In a bowl, mix together the flour, sugar and a teaspoon of lemon zest. Fresh zest is the best here!
- Stir Up the Cheesecake Batter. When it comes to the cheesecake batter, start with a good quality cream cheese at room temperature. These cream cheese brands are our Test Kitchen’s favorites (you’ll find them in our fridges at Taste of Home HQ).
- Divide the Batter. Because this is a layered cheesecake, you’ll need to divide the batter into three equal portions. You can use a kitchen scale, large cookie scoop or measuring cup to get the measurements exact.
- Pour in the First Layer. This is where this layered cheesecake starts to really take shape (and you have to start exercising a little patience).
- Add the Second Layer of Batter. Once the first layer is done cooking, carefully remove the pan from the oven. Then slowly add the yellow lemon batter on top of the first layer.
- Add the Third Layer. Again, remove the cake carefully from the oven and layer on the final batch of batter. Return the pan to the oven and bake until the center wobbles slightly and the finish is dull—another 30 to 35 minutes.
- Top It Off with the Sour Cream Layer. Finally, it’s time for the last layer of the cheesecake: the sour cream topping. To make this topper, quickly stir together 3/4 cup sour cream, a tablespoon of sugar and 1/4 teaspoon of lemon extract.
- Cool. Once baked, remove the springform pan from the water bath and cool the pan on a wire rack for ten minutes. then loosen the sides from the pan with a knife and remove the foil.
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From kingarthurbaking.com
4.7/5 (423)Total Time 1 hr 42 minsServings 8-10Calories 472 per serving
- Preheat the oven to 350°F., To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides., To make the filling: Mix together the room-temperature cream cheese and sugar until smooth.
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