BEST EVER CHEESECAKE
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
THE BEST EVER CHEESECAKE
After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan and to prepare a basic graham cracker crust beforehand.
Provided by KathyLRichey
Categories Cheesecake
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together cheese, sugar, and vanilla.
- Add eggs, one at a time. Mix well.
- Add cornstarch, whipping cream and salt.
- Mix on high speed for 3 minutes.
- Add lemon juice.
- Pour into prepared 10 inch crust in springform pan.
- Bake 1 hour 15 minutes in a 350 degree oven.
- Allow to cool in oven with door ajar for 1 hour.
- Remove and cool on rack until cheesecake reaches room temperature.
- Chill 12 hours before removing from pan.
- Top with desired fruit.
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.
PERFECT CHEESECAKE EVERYTIME
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Provided by Cheesecakemama
Categories Desserts Cakes Cheesecake Recipes
Time 15h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 42.2 g, Cholesterol 171.6 mg, Fat 43.1 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 24.4 g, Sodium 358.3 mg, Sugar 31 g
FIVE STAR CHEESECAKE
This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!
Provided by PAMSTER2
Categories Desserts Cakes Cheesecake Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
- In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
- Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.
Nutrition Facts : Calories 338 calories, Carbohydrate 19.6 g, Cholesterol 140.1 mg, Fat 26.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 217.4 mg, Sugar 16 g
BEST CLASSIC CHEESECAKE
Rich and dense, ultra-creamy, and subtly sweet, this classic cheesecake with a graham cracker crust is a decadent treat. Follow this foolproof method with expert technique tips to make a perfect cheesecake that doesn't sink, crack, burn, or curdle. Get creative with the toppings - serve with chocolate ganache, caramel sauce, whipped cream, fresh fruit, or cherry pie filling!
Provided by eatcakebemerry
Categories Cheesecake
Time 14h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
- While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
- Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
- Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
- Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
- Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
- Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
- Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
- Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
- Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
- Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 35.5 g, Cholesterol 162.7 mg, Fat 36.3 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 22 g, Sodium 297.5 mg
WORLD'S BEST CHEESECAKE
This is THE BEST cheesecake ever. Everyone I know who has eaten it swears it's the best they've ever had. You will love it and it is so easy to make too! Enjoy!
Provided by AZRoxy63
Categories Cheesecake
Time 1h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Melt ½ cup butter.
- Combine graham cracker crumbs and ½ cup melted butter; mix well.
- Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan.
- Sift flour and cornstarch together; set aside.
- Melt ½ cup butter; cool.
- In mixer, combine ricotta and cream cheese; beat until smooth.
- Add sugar ½ cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added.
- Blend in vanilla, lemon juice, cornstarch, and flour; mix well.
- Add sour cream and melted butter; mix well.
- Add each egg one at a time, beating each one in well before the other is added.
- Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly.
- Wrap the outside of the spring form pan in TWO layers of aluminum foil.
- Pour batter in to spring form pan.
- Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan's sides.
- Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes.
- Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking.
- Remove from oven, remove foil, cool completely, then refrigerate over night.
- To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.
Nutrition Facts : Calories 918.4, Fat 66.7, SaturatedFat 40.2, Cholesterol 282.6, Sodium 410.5, Carbohydrate 64.8, Fiber 0.7, Sugar 44.8, Protein 17.5
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