Moms Cheese Cake Royale Recipes

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MOM'S CHEESECAKE

My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef

Provided by Food Network Kitchen

Categories     dessert

Time 11h15m

Yield 12 servings

Number Of Ingredients 12



Mom's Cheesecake image

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
  • For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
  • Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
  • Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Grated zest of 1 lemon, optional

MOM'S CHEESE CAKE ROYALE

Categories     Cake     Cheese     Dessert     Bake

Yield 1 9" pie

Number Of Ingredients 14



MOM'S CHEESE CAKE ROYALE image

Steps:

  • Bring all ingredients to room temperature. Preheat oven to 375 F. For the crust, roll graham crackers into crumbs. Combine with melted butter and sugar. Press into 9" pie pan. For the filling, beat eggs at high speed, gradually beating in sugar. Add cheese and vanilla and mix thoroughly at low speed. Pour into crust and sprinkle with cinnamon. Bake for 20 minutes at 375 F. Allow to cool, then add topping. For the topping, mix sour cream, sugar, and vanilla at low speed. Spread over baked filling and bake for 6 minutes at 400 F. Allow pie to cool, then refrigerate before serving.

Crust:
20 graham crackers
1/3 cup butter melted
1 tbsp. sugar
Filling:
2 eggs
12 oz. plain cream cheese
1 tsp. vanilla
1/2 cup sugar
Cinnamon
Topping:
1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla

MOM'S CHEESECAKE

This creamy cheesecake is great with a variety of toppings - or even by itself!

Provided by Mary

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10



Mom's Cheesecake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
  • Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

Nutrition Facts : Calories 491 calories, Carbohydrate 39.6 g, Cholesterol 140.5 mg, Fat 34.1 g, Fiber 0.3 g, Protein 8.4 g, SaturatedFat 18.6 g, Sodium 358.4 mg, Sugar 31.8 g

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ cup margarine
3 (8 ounce) packages cream cheese
1 ½ cups white sugar
4 eggs
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups sour cream

BLACK FOREST CHEESECAKES

A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.

Provided by smbassref

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h40m

Yield 12

Number Of Ingredients 8



Black Forest Cheesecakes image

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
  • Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
  • Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
  • Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
  • Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 36.3 g, Cholesterol 74 mg, Fat 16.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 183.2 mg, Sugar 17 g

12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup baking cocoa
1 teaspoon vanilla extract
2 eggs
1 (21 ounce) can cherry pie filling
½ cup whipped topping

STRAWBERRY SHORTCAKE CHEESECAKE DOME (CHARLOTTE ROYALE) RECIPE BY TASTY

Here's what you need: eggs, sugar, vanilla extract, flour, baking powder, salt, cream cheese, heavy whipping cream, strawberry jam, fresh strawberry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 10



Strawberry Shortcake Cheesecake Dome (Charlotte Royale) Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
  • Into the mixture sift in flour, baking powder & salt. Mix until just combined.
  • Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
  • In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
  • Cutting widthways, cut the cooled cake into 4 equal rectangles.
  • Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
  • Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
  • Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
  • Fill the cake with the cheesecake filling. Spreading evenly.
  • Arrange the strawberries on top making sure they slightly overlap each other.
  • Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
  • To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 1 gram, Protein 12 grams, Sugar 39 grams

4 eggs
1 ¼ cups sugar, divided
3 teaspoons vanilla extract, divided
¾ cup flour
1 ½ teaspoons baking powder
1 teaspoon salt
16 oz cream cheese, room temperature
½ cup heavy whipping cream, cold
½ cup strawberry jam
2 cups fresh strawberry , sliced

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



Creamy Baked Cheesecake image

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

1 ¼ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling

ROYAL CHEESECAKE

I almost never get to put the topping on this cake because as soon as I've turned my back usually half has disappeared. Personally, I like it better this way which is why I don't really complain unless I have company coming. With minor adaptions, this comes from Classic kosher Cooking.Prep. time is approximate & includes refrigeration.

Provided by Tante B

Categories     Cheesecake

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14



Royal Cheesecake image

Steps:

  • Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
  • Stir in sour cream, egg yolk& salt.
  • Form into a ball& refrigerate for at least 1 hour.
  • Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
  • Filling Beat egg yolks until light, adding half the sugar.
  • Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
  • Beat egg whites, gradually adding remaining sugar.
  • Beat until able to form stiff peaks.
  • Fold egg white mixture into cheese mixture.
  • Pour into crust.
  • Bake in a preheated 350° oven for 45 minutes.
  • When cool, spread with a can of cherry pie filling.
  • Refrigerate.

1/2 cup margarine
1 1/4 cups flour, sifted
1 1/4 teaspoons baking powder
1/4 cup sugar
1/3 cup sour cream (or yogurt but I use sour cream)
1 egg yolk
1 pinch salt
4 eggs, separated
3/4 cup sugar
1 1/2 lbs cream cheese, room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
2 tablespoons vanilla instant pudding mix
1 (14 ounce) can cherry pie filling, for top

MY MOM'S CHEESECAKE

This is the best cheesecake I've ever had. I know everybody says that about their mom's baking, but this time its absolutely true! :)

Provided by Mizzy

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12



My Mom's Cheesecake image

Steps:

  • Preheat oven 325 degrees, butter a 9inch springform pan.
  • whip egg whites with 3/4 cup sugar ntil very stiff.
  • Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
  • I use the mixer for this.
  • gently fold whipped whites into cheese mixture and add the orange peel.
  • pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
  • In my oven it takes about 40-50min.
  • Remove from oven and let rest.
  • Cool completely.
  • I normally cool overnight before topping, best to keep in the fridge.
  • to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
  • Pour over the cake and keep in the fridge.
  • Before serving you could top with berries or other fruits sprinkled with powder sugar.
  • It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.

4 eggs, separated (extra large or jumbo)
1 1/4 cups sugar
4 tablespoons self-rising flour (heaped spoons)
1 teaspoon vanilla
1 cup light sour cream
24 ounces fat free cream cheese, at room temperature
1/2 packet vanilla instant pudding mix
orange zest
8 ounces heavy cream (optional)
8 ounces milk (optional)
1/2 packet instant vanilla pudding (optional)
berries or other seasonal fruit (optional)

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



Easy Cheese Cake image

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

1 ¼ cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
2 (1.3 ounce) envelopes whipped topping mix
2 (8 ounce) packages cream cheese, softened
2 fluid ounces cherry brandy

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