Company Cheesecake Recipes

Steps:

• In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack., Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°., In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Lightly beat eggs and egg yolks; add to cream cheese mixture just until blended. Beat in cream just until combined. Pour over crust. , Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Steps:

• Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
• Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
• Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
• Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
• Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

Steps:

• Heat oven to 350 degrees. Stir together graham cracker crumbs and sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. 12 servings Cherry Glaze Drain 1 can (1 pound) pitted red tart cherries, reserving liquid. Add enough water to cherry liquid to measure 1 cup. Mix ½ cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and 4 drops red food colour. Cool thoroughly. Strawberry Glaze Mash enough fresh strawberries to measure 1 cup. Blend 1 cup sugar and 3 tablespoons cornstarch in small saucepan. Stir in 1/3 cup water and the strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Cool thoroughly.

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.