Crack Proof Cheesecake Recipes

Steps:

• Preheat the oven to 325 degrees F.
• For the Crust:
• 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 over-beaten. 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 45 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.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
• 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.

Steps:

• Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
• To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
• In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
• Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Steps:

• 1. To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
• 2. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
• 3. To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
• 4. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters.
• 5. Add the eggs, 1 at a time, and continue to slowly beat until combined.
• 6. Stir in the vanilla and the lemon zest.
• 7. Blend in the sour cream. The batter should be well mixed, but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.)
• 8. Pour filling into the crust-lined pan and smooth the top with a spatula.
• 9. To prepare a water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in the large roasting pan.
• 10. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
• 11. Preheat oven 325.
• 12. Place cake and water bath into the preheated oven.
• 13. Decrease oven to 300 bake for 1 hour 20 min.
• 14. The cheesecake should jiggle. It will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center this will make a crack.
• 15. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
• 16. De-mold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
• 17. To prepare the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat.
• 18. Bring up to a slow boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky.
• 19. Cool to room temperature and serve on top of the cheesecake. Yield: 2-1/2 cups