Rich And Creamy Cheesecake Recipes

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Steps:

• ---CRUST---.
• Mix everything and press into 10x15-inch pan or dish.
• ---FILLING---.
• Mix cream cheese, mascarpone, and bakers cheese together in FOOD PROCESSOR.
• ADD sugar and mix.
• ADD 11 egg yolks and extracts; mix.
• Beat egg whites in a clean, dry bowl with clean, dry beaters.
• FOLD into the cheese mixture.
• MIX in the raisins and/or nuts.
• BAKE at 350F for 40 minutes or until center is almost set.
• COOL.
• ---CHOCOLATE TOPPING---.
• Put chocolate and milk in sauce pan on low heat and stir constantly until chocolate is melted.
• Pour over baked cake.
• Store the leftover cheesecake in the fridge.

Steps:

• Preheat the oven to 350°F.
• Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
• Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
• Press the crumbs over the bottom (not the sides) of the prepared pan.
• Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
• Transfer to a wire rack and cool while preparing the filling.
• To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
• Beat the eggs one at a time.
• Add the pumpkin, cream, vanilla and spices and beat just until mixed.
• Pour the filing into the prepared crust.
• Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
• Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
• Transfer the cheesecake to a wire rack to cool.
• Cover and refrigerate the cake overnight.
• Use a knife to cut around the side of the pan to loosen the cheesecake.

Steps:

• Preheat oven to 325 degrees. Mix graham cracker crumbs and sugar in bottom of 9 inch springform pan. Stir in melted butter until all crumbs are wet and can spread in a layer on bottom and up the sides of pan, may need to melt some more butter.
• Cream ricotta cheese and cream cheese in a large bowl with electric mixer. Add sugar, eggs, vanilla, and lemon extract. Mix well.
• Mix together flour and cornstarch and add to cheese mixture. Add melted butter and mix well. Fold in sour cream. Pour cheese mixture into prepared pan. Bake in preheated oven for one hour. Turn off heat but leave cake in closed oven for two more hours. IMPORTANT! Do Not Open Oven Door! I know you will be tempted but don't do it! After three hours remove cake from oven and let cool completely.
• While cooling make filling. Defrost and drain berries, reserving juice. Add enough water to reserved juice to equal 1 cup. Combine all ingredients, except coloring, in small saucepan and cook over med-low heat until thick. Simmer 5 min and then add food coloring. cool 10 minute and spoon on top of cheesecake.
• Store in refrigerator till ready to serve.

Steps:

• To prepare the crust:.
• Grease a 10 inch spring form pan. Mix ingredients for crust and put in pan and pat down evenly. Place in freezer until cheese mixture is ready.
• To prepare cheesecake filling:.
• pre heat oven to 325 degrees.
• Mix all the ingredients for filling together and pour over crumbs.
• Bake for 20 minutes at 325 then turn down the oven to 300 and bake for an additional 40 minutes more. Turn off the oven and leave the cake in the oven for another hour to cool. IMPORTANT- DO NOT OPEN OVEN WHILE CAKE IS COOLING.
• Take cake out and refrigerate when cold release lock on spring fornm pan and serve.
• Can be topped with your favorite canned fruit or pie filling . I like to use canned blueberry or cherry pie filling.