VERY, VERY, VERY GOOD CHEESECAKE
I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!
Provided by HONEYCAKE
Categories Desserts Cakes Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
- Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 29.2 g, Cholesterol 254.6 mg, Fat 58.1 g, Protein 9.2 g, SaturatedFat 35.9 g, Sodium 374.3 mg, Sugar 25.4 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
BEST CHEESECAKE IN THE WORLD RECIPE
My friend Luisa gave me this recipe at my wedding shower. I've prepared it several times and it is always a hit. always better when it has a chance to set. Add your favorite topping. Enjoy!
Provided by Fresca
Categories Cheesecake
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix 1st 5 ingredients together well and keep aside.
- Crush graham crackers (can put in ziplock and pound bag until crushed).
- mix in butter and icing sugar.
- pour into pie plate.
- cook crust for 5-10 minutes at 300°F.
- let cool.
- Pour cheese mixture over crust and bake in 300F oven for 40 minutes.
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
THE VERY BEST CHEESECAKE
This recipe is from the new Doubleday Cookbook. This recipe has been requested many times by Family and Friends Posting it here so It is not lost Prep time does not include cooling and chill times.
Provided by The nennah
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a electric mixer until satiny, and pou into crust. Bake 20 minutes,remove from oven and cool for 15 minutes. Meanwhile raise oven to 475*F. Blend topping ingredients and spread gently over cheese filling. Return cheesecake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Cut into slim wedges.
Nutrition Facts : Calories 398.1, Fat 28.1, SaturatedFat 15.6, Cholesterol 114.4, Sodium 289.5, Carbohydrate 32.4, Fiber 0.3, Sugar 26.3, Protein 5.4
THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
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.
THE RICHEST CREAMIEST CHEESECAKE
This is one big thick cheesecake. I got it off the internet several years ago, but lost the site now. Just one piece of this will fill you up. It is very good, this is my most requested dessert.
Provided by Jessica K
Categories Cheesecake
Time 3h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 707.8, Fat 47.5, SaturatedFat 27.4, Cholesterol 208.1, Sodium 431.8, Carbohydrate 59.8, Fiber 0.5, Sugar 47.2, Protein 12.5
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