THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
PESTO CHEESECAKE
Make and share this Pesto Cheesecake recipe from Food.com.
Provided by Richard-NYC
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter spring form pan, coat with breadcrumbs--set aside.
- Beat cream cheese, ricotta and Romano cheese with electric mixer.
- Add eggs one at a time beating well after each addition.
- Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
- Layer in spring pan.
- Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnite.
- Slide knife around edge of pan and remove to serve.
Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8
PESTO CHEESECAKE
Make and share this Pesto Cheesecake recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Mixer
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- For Pesto: Use ½ cup commercial or homemade pesto sauce.
- For Cheesecake: Preheat oven to 325 degrees. Rub butter over bottom and sides of 9-inch spring form pan. Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture.
- Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl.
- Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top.
- Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.
- Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
Nutrition Facts : Calories 2926.5, Fat 258.2, SaturatedFat 144.3, Cholesterol 1342.2, Sodium 3538.2, Carbohydrate 47.1, Fiber 2.5, Sugar 6.2, Protein 112.3
PESTO CHEESECAKE
Steps:
- For Pesto: Finely chop first three ingredients in processor. With motor still running pour olive oil slowly down feed tube, process until well incorporated. Add 1/2 cup grated Parmesan and blend well. (If desired use 1/2 cup commercial pesto sauce.) For Cheesecake: Preheat oven to 325 degrees. Rub butter over botton and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture. Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO
Steps:
- Make the crust:
- In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
- Make the pesto:
- In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
- Make the filling:
- In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
- Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
- In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
EASY-BAKE CHEESE & PESTO
Baked brie lovers will appreciate this easy-to-make variation of the traditional warm cheese treat.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Unroll crescent dough on baking sheet sprayed with cooking spray; press into 12x4-inch rectangle, pressing perforations and seams in dough together to seal.
- Cut cream cheese horizontally in half to form 2 rectangles Place 1 cream cheese piece on half the dough; top with peppers and 1 Tbsp. pesto sauce. Cover with remaining cream cheese piece; spread top with remaining pesto sauce.
- Brush dough with egg; fold in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
- Bake 15 to 18 min. or until lightly browned. Cool 10 min.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
More about "pesto cheesecake recipes"
BASIL PESTO CHEESECAKE - WEELICIOUS
From weelicious.com
PESTO CHEESECAKE RECIPE | SARGENTO
From sargento.com
CHEESECAKE FACTORY CHICKEN BELLAGIO (COPYCAT)
From dinnerthendessert.com
SAVORY PESTO SWIRLED CHEESECAKE - A KITCHEN HOOR'S …
From akitchenhoorsadventures.com
VEGAN CHEESECAKE RECIPE {DAIRY FREE, GLUTEN FREE}
From avocadopesto.com
ROASTED PEPPER PESTO CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
25 BEST CHEESECAKE FACTORY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GET READY TO DROOL: 39 EASY RECIPES FOR LAZY SATURDAYS - MSN
From msn.com
ONE PAN CREAMY PESTO CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
10 BEST SAVORY CHEESECAKE APPETIZER RECIPES | YUMMLY
From yummly.com
PESTO CHEESECAKE APPETIZER | MRFOOD.COM
From mrfood.com
PESTO CHEESECAKE APPETIZER RECIPE | CDKITCHEN.COM
From cdkitchen.com
68 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE IDEAS
From foodnetwork.com
PESTO CHEESECAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
VEGAN EGG MUFFINS - MINI CHICKPEA FRITTATA - BIANCA ZAPATKA
From biancazapatka.com
ROASTED RED PEPPER PESTO CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OUR 20 BEST CHEESECAKE RECIPES OF ALL TIME
From allrecipes.com
PESTO CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
SUN-DRIED TOMATO PESTO CHEESECAKE | THE V SPOT
From thevspotblog.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #breads #eggs-dairy #holiday-event #cheese #dietary #christmas #quick-breads
You'll also love