MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE
Make this creamy, decadent dessert, then add zest with new flavors.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
- Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
- Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g
RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
CHEESECAKE BARS
Rich and creamy as cheesecake, but much easier to make!
Provided by Frances Mann
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F(175 degrees C).
- To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
- Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
- To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
- Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g
FAVORITE CHEESECAKE SQUARES
Make and share this Favorite Cheesecake Squares recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 45m
Yield 16 squares.
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat margarine and brown sugar till light and fluffy.
- Add flour and walnuts; mix well.
- Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan.
- Bake at 350 degrees for 10 minutes.
- Combine cream cheese (nuke for 15 seconds to soften), garnulated sugar and vanilla; mixing at medium speed and electric mixer till well blended.
- Add egg; mix well.
- Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture.
- Combine remaining candy, chopped and reserve crumb mixture; mix well.
- Sprinkle crumb mixture over cream cheese mixture.
- Bake at 350 degrees, 20 minutes.
- Cool.
Nutrition Facts : Calories 216.1, Fat 13.5, SaturatedFat 5.1, Cholesterol 28.6, Sodium 100.6, Carbohydrate 21.4, Fiber 0.7, Sugar 14.1, Protein 3.1
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- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
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- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
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