No Frills Cheese Cake Recipes

Steps:

• To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
• To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
• To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
• Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
• For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.

Steps:

• Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
• Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.

Steps:

• 1. Preheat to 325 degrees F. Lightly butter a 9-inch springform pan. Bring a medium pot of water to a boil and keep hot.
• 2. Toss butter together with crumbs, sugar and salt and press into bottom of pan. Bake until golden brown, 15 to 18 minutes. Cool. Wrap bottom and sides of pan with aluminum foil and place in a large roasting pan.
• 3. Beat cream cheese using a mixer set at medium speed until smooth. Add sugar and continue to beat until light and fluffy. Beat in sour cream, followed by eggs, vanilla, and zests until just combined. Pour into cooled crust.
• 4. Set cheesecake in roasting pan, on middle shelf of oven. Pour hot water into pan to reach halfway up side of springform pan. Bake until outside of cake is set but center is still loose, about 1 hour. Turn oven off and open door for 5 seconds to let out some heat. Close oven door and let cheesecake sit in oven until cooked through, about 1 more hour.
• 5. Transfer cheesecake from roasting pan to a cooling rack; run a knife around pan and cool to room temperature. Cover and refrigerate 8 hours. Bring cheesecake to room temperature and release from pan. Slice with a warm knife. Serve with berries, if desired.

Steps:

• For the red velvet cookie crust: Coat a 9-inch springform pan with cooking spray.
• Put the cookies, sugar and salt in a 14-cup or large food processor fitted with the blade attachment and pulse until finely ground. Add the melted butter and pulse to combine. Press into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set; be sure to remove after 10 minutes so the cake batter won't set too quickly in the pan. Clean the food processor for the filling.
• For the filling: Put the water in a microwave-safe bowl. Sprinkle the gelatin over the top and stir with a spoon. Let sit until thickened, 5 minutes. Microwave until fully melted, about 30 seconds. Set aside and cool to room temperature, 5 minutes.
• Put the cream cheese, confectioners' sugar, sour cream and vanilla in the large food processor fitted with the blade attachment. Pulse until very creamy and smooth. Alternatively, combine in a stand mixer fitted with the paddle attachment.
• While the machine is running, slowly pour in the heavy cream and cooled liquid gelatin, scraping down the sides as needed, until combined. With the machine running again, add the milk and puree until the batter is very smooth, creamy and easily poured.
• Transfer 2 cups batter to a medium bowl and the remaining batter to another medium bowl. Whisk the melted chocolate and 1 teaspoon red food coloring into the bowl with 2 cups batter. Add more food coloring as desired until it's a nice red color.
• Use a large spoon to transfer 1 cup of the white batter into a 1-cup measuring cup. Use another large spoon to transfer 1/2 cup of the red batter into a 1/2-cup measuring cup. Alternatively, see Cook's Note.
• Pour the 1 cup white batter into the center of the springform pan and allow the batter to spread. Pour the 1/2 cup red batter directly into the center of the white batter in the springform pan and allow it to spread in a circular shape to create a bull's eye effect. Repeat alternating the white and red batters in 1/2 cup portions until both are used.
• Refrigerate the cheesecake until set, 8 hours and up to overnight.
• When ready to serve, run a paring knife around the edge of the pan before releasing. Slice and serve.