A S Cheesecake Recipes

Steps:

• Place a rack in the upper third of the oven; heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray; line the bottom with a round of parchment paper. spray the parchment. Wrap the outside of the pan with aluminum foil to prevent any water from coming in from the water bath (don't skip this step & be sure to use the heavy gauge foil - seriously).
• Press the farmer cheese through a fine-mesh strainer; place in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Add the cream cheese and sugar; beat on low speed until smooth, about 2 minutes, scraping down the sides of the bowl. Add the eggs and egg yolks, one at a time, scraping down the bowl after each addition. Beat in the lemon juice and vanilla.
• Beat in the sour cream. Slowly add the whipping cream, beating until blended; stop to scrape down the bowl and paddle every 30 seconds. Gently press the finished batter through a fine-mesh strainer.
• Pour the mixture into the prepared pan. Place the pan in a baking or a roasting pan; place on the oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the springform pan. Bake 1 hour.
• Turn off the oven; do not open the oven door. Leave in the oven until cake is golden and set, 45 minutes -- 1 hour (if you don't have a window, open the oven door quickly to check) (I just gave it the full hour - no problemo). Remove the cake from the oven; remove pan from the water bath to a rack. Cool to room temperature, about 2 hours. Chill at least 4 hours in the refrigerator.
• To serve, run a knife around the inside of the rim of the springform pan; remove the rim. Allow the cake to stand at room temperature 20 minutes before serving.

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
• Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.