CHEESECAKE FOR A 7-INCH PAN RECIPE - (3.2/5)
Provided by MaryEllen
Number Of Ingredients 13
Steps:
- Combine first three ingredients to make the crust. Grease 1/2 the way up the sides and the entire bottom of a 7-inch springform pan. Cover the sides of the pan with 2/3 cup crumb mixture. Press with the back of a spoon. Use the rest of the mixture on the bottom. Refrigerate while preparing the filling. Remove all ingredients from the refrigerator the night before. Separate the eggs and beat the whites until meringue consistency. Combine all other ingredients except whites and beat until smooth. Fold in whites till no streaks appear. Pour mixture into crust. Cover a pizza pan with foil and place the springform pan on the pizza pan. Bake for 20 mins at 375°F. (Check this sooner as it is smaller and will bake more quickly.) Remove from oven and let stand on a rack for 15 mins. Raise oven temperature to 475°F, then prepare the topping. Topping: Mix three ingredients with a spoon only until blended. Pour over the cooled cake and return to oven for 10 minutes. Let stand on a rack for 5-6 hours. When filling is cool, go around the sides with a knife, and remove from the pan. Do not cut until the next day. Store, covered until ready to serve.
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.
CHAD'S CHEESECAKE (7 INCH SPRINGFORM)
My friend Chad and I briefly had a little side line business baking cheesecakes. It wasn't very lucrative, but our cheesecake recipe was loved by all. The cost of a good cheesecake does not make it very profitable on a small scale, so we stopped baking them. This recipe is a scaled down version from the 11 inch cheesecake we used...
Provided by Garrison Wayne
Categories Other Desserts
Time 3h55m
Number Of Ingredients 10
Steps:
- 1. Bring some water to boil for a water bath (bain marie). Preheat oven to 350 degrees.
- 2. Butter a 7 inch springform pan. Wrap the pan in 2 layers of heavy duty foil. Scrunch foil down to not exceed the height of the springform pan. Select a square or rectangular baker that the springform pan will fit in. Place a non colored tea towel to lay flat on the bottom of the baking pan. Place prepared springform pan on top of the tea towel.
- 3. Now prepare the batter, by placing all the ingredients in a food processor. Process until smooth and completely blended. Scrape down sides several times.
- 4. Pour batter in prepared springform pan. Pour the boiling water in the lower baking pan to come half way up the springform pan.
- 5. Carefully place in pre-heated oven (350 degrees). Bake for 45 minutes. Reduce heat to 275 degrees and bake for another 45 minutes. Turn off oven and leave the cheesecake in the oven, without opening the door for 2 more hours.
- 6. Remove cake from oven. Remove the cake from the water bath. Sit on counter for 1 hour to cool further.
- 7. Place in the fridge to cool uncovered for 1 hour, then cover with a dome or inverted pan.
- 8. Refrigerate overnight before unmolding and serving. Can be made up to 3 days in advance.
CLASSIC CHEESECAKE
This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
LUCINDA'S NEW YORK-STYLE CHEESECAKE
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack in lower third of oven.
- Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
- In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
- In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
- Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
- Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
- To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
NEW YORK-STYLE CHEESECAKE
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
- To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
- Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
NEW YORK STYLE CHEESECAKE (6-INCH)
For those of you who own a 6-inch springform pan. I looked all over for a cheesecake recipe for this size pan. I found this one at rec.food.baking. It is credited as a Wilton recipe.
Provided by Marie Nixon
Categories Cheesecake
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
- Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
- Chill. Top with strawberries before serving.
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- Very carefully, place the pans in the oven (don't get water on the cheesecake or on yourself). Bake for 45 minutes and then turn off the oven WITHOUT opening the oven door. A sudden change in temperature will make the cheesecake more likely to crack. Let the cheesecake cool in the oven (with the door closed for 45 minutes). Then, crack the oven door open and let the cheesecake continue to cool for another 45 minutes.
- As the cheesecake cools, it will pull away from the sides of the pan. Run a thin metal spatula around the side of the cake to ensure that it is not sticking to the pan. Then, release the side of the pan and gently remove. Take a plate that is larger than the cheesecake, cover it with plastic wrap, gently set the plate on top of the cheesecake, and invert the cheesecake. Remove the bottom of the springform pan and peel away the parchment paper. Then place the serving plate gently on the cheesecake (i.e., on top of the crust) and flip the cheesecake back over.
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