Four 45 Inch Cheesecakes With Nine Stir In Variations Recipes

Steps:

• Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
• Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
• Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.

Steps:

• 1. Preheat oven 350°
• 2. Cream cream cheese then add sugar and cream together
• 3. Add sour cream and cream together
• 4. Add eggs and cream together
• 5. Add vanilla and cream together
• 6. Pour into prepared crust and bake 30 minutes or until set in center.
• 7. Cover and refrigerate until serving
• 8. You can make lots of variations. New York style after cooling. Take 1 cup sour cream 1/2 c of sugar 1 tsp vanilla and beat until combined well spread on top. Chocolate or butter scotch ..melt 1 cup chocolate or butterscotch chips and stir into cream cheese mixture as a last step before baking Marbled melt 1 cup of chocolate mix with 1/2 of the mix. Pour into the plain mix in a zig zag patern and swirl with a knife Chocolate ribbon. Melt 1 c of chocolate chips pour in a zigzag and swirl with knife. When it cools the chocolate will reharden and have a ribboning of You can top with your favorite fruit like pie filling. Strawberry. Blueberry. Cherry etc ..

Steps:

• Grease the 7-inch springform pan liberally with butter and set aside.
• Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
• Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
• Do not over mix the batter!
• Remove 1 cup of the batter and blend it into the melted chocolate.
• Pour all of the remaining batter into prepared pan.
• Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
• Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
• Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
• Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
• Bring the short ends of the foil together, pressing them tightly against the pan.
• Place a trivet or steaming rack on the bottom of the cooker.
• Place the cheesecake on top of the trivet.
• Pour in enough water to reach half way up the sides of the springform pan.
• Lock lid in place.
• Over high heat, bring to high pressure.
• Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
• Turn off heat and allow pressure to drop naturally (about 15 minutes).
• Tilting pan away from you, unlock and remove lid, allowing steam to escape.
• Let cheesecake cool for a few minutes before removing it from the pressure cooker.
• Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
• If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
• Cover and refrigerate at least 6 hours or overnight.
• Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
• Arrange berries on top and around sides of cake, slice and serve.
• NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
• Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.