CREAMY BAKED CHEESECAKE
EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
- Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 45.1 g, Cholesterol 145.3 mg, Fat 33.3 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 20.1 g, Sodium 339.5 mg, Sugar 21.2 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
BAKED CHEESECAKE
An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)
Provided by Debs Recipes
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
- Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
- Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
- Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
- Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
- Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
- OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.
CLASSIC CHEESECAKE BAKED IN A WATER BATH
I love to make cheesecake but always found my cheesecake to be a little dry. I have a favorite recipe that I used but it never seemed like restaurant quality. On a copycat site I read that The Cheesecake Factory bakes cheesecake in a waterbath but forgot about it and couldn't find it again. I found a recipe that explains the cooking method very well. Even if you don't use the recipe exactly, try the method I found on Baking 911.com!! Prep time and baking time is approximate. The website did not offer a cooking time. I guess you have to watch it and know your oven.
Provided by MSZANZ
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
- Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
- Press firmly onto the bottom of the pan.
- Set aside and preheat the oven to 325°F.
- In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
- Scrape and add the sugar, beat on low speed until smooth.
- Scrape the bowl.
- Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
- Scrape the bowl well and combine.
- Scrape the bowl well to ensure even mixing, you should have a smooth batter.
- Pour into the pan, all the way to the top and set the pan into a larger pan.
- Set in the oven and then pour the hottest tap water into the outer pan.
- This is a water bath.
- Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
- Don't worry, it will firm up when it cools.
- You don't want to overbake this cake, this will cause cracking and a dry texture.
- Remove from the outer water pan and set on a level surface and cool until room temperature.
- Then place in the refrigerator overnight.
- When you are ready to remove the cake from the pan, have the plate ready that you want to use.
- A board covered in plastic wrap is ok, too.
- If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
- Keep the pan turning so you don't overheat.
- Then, turn pan over onto the plastic covered board and hold both at an angle.
- Tap the edge firmly on the counter until you feel the cake release it's seal.
- Turn out onto the board and immediately turn over onto the plate.
- Store the cheesecake in the refrigerator.
- If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
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