HOMEMADE CHEESECAKE
I make this cheesecake seasonally for work, and it's always a hit. Everyone compliments how delicious it is and that not many homemade cheesecakes turn out so well or taste so good. You'll need a 9-inch springform pan and an electric hand mixer.
Provided by SelenaMarie
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and about 1 to 2 inches up the sides. Set aside in a freezer while preparing the filling.
- Beat cream cheese, sugar, and vanilla extract in a bowl using an electric hand mixer until combined. Add heavy cream slowly while beating on low speed; continue beating until smooth. Add eggs slowly, 1 at a time, beating on low speed until combined.
- Remove crust from the freezer and pour in filling.
- Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes.
- Remove cheesecake carefully from the oven and place on a wire rack to cool, about 15 minutes. Cut around the outer edge using a butter knife to separate from the pan. Let cool to room temperature, about 30 minutes more. Unclip the side of the pan and remove the cake. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 24.1 g, Cholesterol 150 mg, Fat 38.3 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 22.4 g, Sodium 306.8 mg, Sugar 16.1 g
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
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.
ULTIMATE HOMEMADE CHEESECAKE
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
Provided by Arlene Cummings
Categories Dessert
Time 6h45m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
- Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
- Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CLASSIC CHEESECAKE
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g
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.
More about "homemade cheesecake recipes"
HOW TO MAKE CHEESECAKE FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiUploaded 2020-09-05Estimated Reading Time 5 minsPublished 2016-10-06
- Prep Your Pan. To bake a cheesecake, you’ll want to invest in a springform pan. Our Test Kitchen loves our Taste of Home springform pan (obviously!).
- Make the Crumb Crust. Making a crumb crust is easy to do and it’s a handy skill to have for all sorts of desserts. To make the graham cracker crust, just stir together the crumbs, melted butter and sugar.
- Stir up the Cheesecake Batter. Next, stir up the basic cheesecake batter. Start by beating the cream cheese and sugar together until smooth. You’ll definitely want to use a hand mixer or stand mixer here to get the creamy texture you need.
- Bake in a Water Bath. To bake a crack-free cheesecake, use a water bath. A water bath is a simple technique that helps prevents cracks and bakes the cake more evenly.
- Cool and Serve. When the cake is done, let it cool on a wire rack. After 10 minutes, take a dull knife and run it around the outside of the pan to loosen the cake.
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