BAKED CHEESECAKE
An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)
Provided by Debs Recipes
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
- Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
- Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
- Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
- Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
- Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
- OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.
EASY CHEESE CAKE
An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.
Provided by SKONSTANTAKOS
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Kirschwasser
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
- Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Nutrition Facts : Calories 297 calories, Carbohydrate 18.3 g, Cholesterol 61.4 mg, Fat 21.6 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 13.2 g, Sodium 218 mg, Sugar 10.2 g
NEW YORK CHEESECAKE
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
- Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
- Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Nutrition Facts : Calories 549 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
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
BASIC CHEESECAKE
A basic thick cheesecake. Serve with your favorite fruit topping.
Provided by RONALD UY
Categories Desserts Cakes Cheesecake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
- Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 23.1 g, Cholesterol 117.3 mg, Fat 29.5 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 17.3 g, Sodium 208.9 mg, Sugar 17 g
CREAMY BAKED CHEESECAKE
EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
- Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 45.1 g, Cholesterol 145.3 mg, Fat 33.3 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 20.1 g, Sodium 339.5 mg, Sugar 21.2 g
EASY CHEESECAKE
Make and share this Easy Cheesecake recipe from Food.com.
Provided by Kim19068
Categories Cheesecake
Time 55m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
- Spoon into pie shell.
- Bake at 325 for 45 minutes.
- I have made this with fresh fruit and also used canned blueberries.
Nutrition Facts : Calories 3663.8, Fat 224.6, SaturatedFat 103.2, Cholesterol 871.8, Sodium 2967.7, Carbohydrate 375.5, Fiber 3.6, Sugar 306.7, Protein 49.5
EASY BAKE CHEESECAKE
A very easy and tasty cheesecake for cheesecake making newbies such as myself! I found this in the Company's Coming Rookie Cookbook.
Provided by MapleGrrl
Categories Cheesecake
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Graham Crumb Crust:.
- Melt margarine in a medium saucepan on medium heat.
- Add graham crumbs and sugar.
- Stir until well mixed.
- Press evenly in the bottom of a 9x9 (22x22cm) pan.
- Filling:.
- Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
- Pour over crust.
- Bake in 350 degree oven for 25 minutes until set.
- Cool for 10 minutes.
- Topping:.
- Stir sour cream and sugar together in a small bowl.
- spread evenly of cream cheese mixture and bake for 8 minutes.
- Cool for 1 hour.
- Spread with pie filling, chill and cut.
Nutrition Facts : Calories 358.3, Fat 20.6, SaturatedFat 9.3, Cholesterol 87.7, Sodium 233.3, Carbohydrate 39.9, Fiber 0.5, Sugar 23.1, Protein 4.5
EASIEST CHEESECAKE
This recipe came from the back of a Philadelphia cream cheese box. Recipe for graham cracker pie crust not included it's very simple and easy and delish.
Provided by WackyJacky
Categories Cheesecake
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cream the cheese and sugar.
- Mix in vanilla.
- Mix eggs last.
- Mix on med. until batter looks uniform.
- Pour into a graham cracker pie crust (I use premade).
- Put into middle rack preheated oven to 350°F.
- Bake for 35-40 minutes.
- Let cool then place in fridge until cold.
- Enjoy.
EASY BAKED CHEESECAKE
This is my most requested. I can't say which topping is our favorite. It varies with the mood we're in!!
Provided by MizzNezz
Categories Cheesecake
Time 1h38m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Spray 10in springform pan with cooking spray.
- Toss the flour in the pan, coating well.
- Mix cream cheese and eggs.
- Add sugar and vanilla, mix well.
- Fold in sour cream.
- Pour into pan.
- Bake in center of 325* oven for 1-1-2 hour.
- Turn oven off, allow cheesecake to sit in oven for 1 hour.
- Chill.
- Top with choice of toppings.
Nutrition Facts : Calories 659.2, Fat 41, SaturatedFat 24.3, Cholesterol 177.3, Sodium 337.3, Carbohydrate 64, Fiber 3.1, Sugar 54.3, Protein 11.8
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
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