MRS. MARKOWITZ'S CHEESECAKE
This is a heavy, rich cheesecake. It makes its own crust that is perfect for topping with cherries, strawberries, raspberries etc.
Provided by AngelianMickie
Categories Cheesecake
Time 3h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 325 degrees.
- Mix cream cheese, 1 cup sugar and eggs until well blended.
- Add lemon juice and vanilla.
- Blend in melted butter and mix until smooth.
- Sift together 1/2 cup sugar, cornstarch and flour.
- Add to cream mixture.
- Blend in sour cream.
- Pour mixture into spring form pan and bake for 1 hour
- Turn off heat and let cake cool with door closed (no peeking) for 2 hours.
- **keep your blender on a low speed this cake doesn't turn out well if you aerate it. Don't rush it.
- **this is a pretty large cake and it rises a lot before it settles so i suggest using a large pan.
- **this cake makes its own crust and it leaves a it leaves a ridge around the top that is perfect for holding your toppings on.
- ** the cook time includes the 2 hour cooling period.
Nutrition Facts : Calories 275.6, Fat 21.9, SaturatedFat 13.5, Cholesterol 95.4, Sodium 161.1, Carbohydrate 16.1, Sugar 12.7, Protein 4.7
MRS. MARSHALL'S CHEESECAKE
Categories Cake Cheese Dairy Egg Dessert Bake Mother's Day Engagement Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and butter a 10-inch springform pan.
- Make crust:
- Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan.
- Make filling:
- Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.
CHEESECAKES WITH RASPBERRY HEARTS
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
- Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
- With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
- Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
- To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.
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
COUNTRY CHEESECAKE
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump golden raisins with a piecrust-like pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Number Of Ingredients 17
Steps:
- Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
- Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
- Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
- Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
- Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.
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