MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES
Make four individual cheesecakes with our Mix 'n Match Mini Individual Cheesecakes! Try apple pie, s'mores, chocolate chunk & more individual cheesecakes.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 12 servings, 1/3 of one mini cheesecake each.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
- Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
- Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 19 g, Protein 6 g
BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)
From Lorna Sass's book "The Pressured Cook". This recipe requires a 7-inch springform pan. It is a very rich, crustless, chocolate marbled cheesecake. Sometimes this cheesecake emerges from the pressure cooker looking "rustic" (with some peaks and valleys on top), but the flavor is dependably wonderful! This cheesecake will get firmer and denser when refrigerated overnight. For best flavor, bring to room temp before serving. This cheesecake freezes well. DO NOT SUBSTITUTE reduced fat products in this recipe, they contain more water and will not set up properly! Cooking Time includes 15 minutes for natural release. See NOTE for Lemon Cheesecake variation.
Provided by Dee514
Categories Cheesecake
Time 1h
Yield 1 7-inch cheesecake cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease the 7-inch springform pan liberally with butter and set aside.
- Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
- Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
- Do not over mix the batter!
- Remove 1 cup of the batter and blend it into the melted chocolate.
- Pour all of the remaining batter into prepared pan.
- Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
- Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
- Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
- Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
- Bring the short ends of the foil together, pressing them tightly against the pan.
- Place a trivet or steaming rack on the bottom of the cooker.
- Place the cheesecake on top of the trivet.
- Pour in enough water to reach half way up the sides of the springform pan.
- Lock lid in place.
- Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
- Turn off heat and allow pressure to drop naturally (about 15 minutes).
- Tilting pan away from you, unlock and remove lid, allowing steam to escape.
- Let cheesecake cool for a few minutes before removing it from the pressure cooker.
- Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
- If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
- Cover and refrigerate at least 6 hours or overnight.
- Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
- Arrange berries on top and around sides of cake, slice and serve.
- NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
- Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.
Nutrition Facts : Calories 554.6, Fat 40, SaturatedFat 21.9, Cholesterol 239.8, Sodium 372.6, Carbohydrate 40, Fiber 0.1, Sugar 37.2, Protein 10.5
BEST CHEESECAKE EVER
The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not get any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!
Provided by Joseph Stiebler Jr.
Categories Cheesecake
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
- You want to have very fine pieces!
- After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
- Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
- Your crust is now done!
- As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
- When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
- Pour it in the middle and let spread by itself.
- You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
- Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
- Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
- Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
- After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
- I know this might be a tease but it will be worth the wait!
- I promise.
- And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.
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