Doras Prize Winning Cheesecake Recipes

Steps:

• You need a 9 inch springform pan for this cake.
• Melt the chocolate chips, either in the microwave or over a double boiler.
• Take the cream cheese out of the fridge, it needs to be softened.
• Heat oven to 400°F.
• In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
• Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
• Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
• Press the mixture into the bottom of the ungreased springform pan.
• Bake at 400 degrees for about 10 minutes or until very light brown.
• Remove from oven and lower the heat to 325°F.
• In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
• Add ¼ cup flour and the vanilla and blend well.
• Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
• Add the sour cream and mix well.
• Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
• Pour half of the plain filling into the pan, over the crust.
• Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
• Pour in the rest of the plain filling.
• Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
• Using a butter knife swirl the chocolate through the plain filling.
• Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
• Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
• Let the cake cool for 2-3 hours then refrigerate overnight before serving.
• Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).

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.

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 F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside.
• Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in.
• Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours.
• Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools.
• Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse!

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.
• In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
• Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.