OVERNIGHT ONE-POT CHEESECAKE
I love the idea behind this recipe. It is said that the slower a cheesecake bakes the creamier it gets and the less likely its surface is to crack. Of course, the very best part is it does all this while you are tucked up in bed!
Provided by Sackville
Categories Cheesecake
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Just before bedtime, preheat the oven to 200 F or 95 degrees C.
- Grease a 9 inch springform pan and dust with the cracker or cookie crumbs.
- Set aside.
- In a large bowl, combine the cream cheese and sugar until smooth.
- Stir in the vanilla extract, brandy, and eggs until well-blended.
- Pour the batter into the prepared pan and place in the oven overnight.
- The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored.
- Essentially, you want to cook it until the cake barely wiggles in the center because the cake will firm up as it cools.
- Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
- Remove the sides of the springform pan.
- Refrigerate for at least 1 hour, then either serve or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 295.3, Fat 21.6, SaturatedFat 13, Cholesterol 128.5, Sodium 205.8, Carbohydrate 16.4, Fiber 0.1, Sugar 13.7, Protein 6.4
INSTANT POT VANILLA CHEESECAKE
This creamy cheesecake comes together in a snap thanks to the help of your trusted food processor and an Instant Pot®. Swap in 1 1/3 cups graham crackers or chocolate wafer cookie crumbs instead of using vanilla wafers for an easy variation.
Provided by Food Network Kitchen
Categories dessert
Time 13h
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
- Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
- Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake.
- Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
- After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
- Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
- For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries.
PERFECT CHEESECAKE EVERYTIME
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Provided by Cheesecakemama
Categories Desserts Cakes Cheesecake Recipes
Time 15h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 42.2 g, Cholesterol 171.6 mg, Fat 43.1 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 24.4 g, Sodium 358.3 mg, Sugar 31 g
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