PHILADELPHIA CLASSIC CHEESECAKE
Watch our video to learn how to make this delicious PHILADELPHIA Classic Cheesecake.Prepare this rich, creamy PHILADELPHIA Classic Cheesecake today!
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
FAMILY CHEESECAKE
This recipe for a crustless cheesecake came from the 11/8/05 issue of Family Circle Magazine. I have developed allergies to wheat and soy so this is perfect for those with these allergies. You won't miss the crust and I found this to be the best cheesecake I have eaten....dietary restrictions or not. Enjoy!
Provided by toomuchlaundry
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
- Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
- Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
- This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.
Nutrition Facts : Calories 513.2, Fat 43.8, SaturatedFat 25.7, Cholesterol 203.5, Sodium 222.4, Carbohydrate 25.7, Sugar 20.6, Protein 6.5
FAMILY-FAVORITE CHEESECAKE
The original version of this recipe came from Taste of Home, though I have modified it slightly. I chose it originally because no water bath was required. This was the first cheesecake I ever made and it's the one I make most. Friends and family request if often and I've even been known to pack along my springform pan on trips to family functions so I can make it away from home. The top will crack, but much of it will seal during cooling. The topping will cover it all, so the cracks don't really matter at all! Two things to note- #1 This is a big cheescake! You'll need a 10" springform. #2 Because the egg whites are whipped and then folded in, this cheescake is more "italian-style" with a wonderful, light, creamy texture, not dense and heavy like the NY version. Enjoy!
Provided by nanpie
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly butter bottom and sides of 10" springform pan.
- First four ingredients are for the crust. Mix graham cracker crumbs, sugar, cinnamon and melted butter in medium bowl to combine.
- Press crumb mixture into bottom of greased pan and 1/2 way up the sides.
- Bake 5 minutes, then remove to cooling rack.
- Decrease oven temp to 325.
- Next five ingredients are for the filling. In medium bowl beat egg whites to soft peaks.
- In large bowl mix cream cheese, sugar and vanilla until smooth.
- Add whole egg and egg yolks one at a time, mixing just until combined.
- Fold whipped egg whites into cream cheese mixture.
- Pour over crust.
- Bake 1 hour or until center is almost set. Shouldn't be too jiggly or moist-looking.
- Remove to wire rack, cool 10 minutes. Run sharp knife around edge to loosen. Cool at least 2 hours longer before adding topping.
- Last four ingredients are for the topping. Mix sour cream, sugar and vanilla.
- Fold in whipped cream.
- Spread over cheesecake.
- Refrigerate at least 3-4 hours.
Nutrition Facts : Calories 553.2, Fat 37, SaturatedFat 21.8, Cholesterol 188.6, Sodium 366.3, Carbohydrate 48.6, Fiber 0.5, Sugar 38.4, Protein 8.7
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
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