Aunt Berts Famous Cheesecake Recipes

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper.
• For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes.
• For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve.
• Remove the cheesecake from the oven and allow it cool, about 45 minutes.
• Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries.

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
• Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
• Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
• Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
• Remove the 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 and up to overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

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.

Steps:

• Preheat oven to 325 degrees. Butter a 9" Spring Form pan. Allow cream cheese to soften for about 1/2 hour before using.
• Cream together cream cheese, Ricotta Cheese and sugar.Beat in sour cream.
• Beat in eggs - one at a time!Beat each egg in well before adding in next egg. (This is very important)
• Add the rest of ingredients and beat well.
• Pour into spring form pan and bake for 1 hour 15 minutes. Turn oven off but LEAVE cake in oven for another 2 hours. DO NOT open oven door at all during this time or you will ruin this delicate cheesecake!
• After cake has cooled, remove side of pan and refrigerate over night. Top with fresh fruit if desired.

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.

Steps:

• 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
• 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
• 3. Let cool 20 minutes (a depression will form).
• 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
• 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.

Steps:

• For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
• Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
• Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
• Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
• Wrap and refrigerate for 1 hour.
• Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Butter a 9-inch springform pan.
• Detach the sides; set aside.
• Cut off slightly less than one half of the dough.
• Break it into pieces, and scatter them over the springform bottom.
• Press firmly and evenly with your fingertips to make a thin layer.
• Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
• Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
• In- crease the oven temperature to 525 degrees.
• Shape the remaining pastry into a square.
• Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
• With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
• Cut the pastry crosswise into five 2-inch strips.
• Reassemble the springform pan.
• Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
• Cut what you need from the last strip to fill in the last gap.
• Refrigerate while you prepare the filling.
• For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
• Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
• Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
• Beat for another 30 seconds.
• On low speed, beat in the heavy cream.
• Scrape the mixture into the pan and smooth the top.
• Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
• Cool to room temperature on a rack.
• Cover loosely and refrigerate for at least 6 hours; overnight is best.
• For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
• If they are large, slice enough to make 1 cup.
• Set aside.
• Place the remaining berries in a medium saucepan and crush with a potato masher.
• Add the sugar, water, salt, and cornstarch.
• Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
• Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
• Remove from the heat and add the butter, lemon juice, and reserved berries.
• Cool to room temperature, then refrigerate until chilled.
• (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
• Rinse a knife in hot water, shake off the excess water, and slice.
• Serve each portion with a spoonful of the strawberry sauce.
• Refrigerate leftovers.