Russs Cheesecake Supreme Recipes

Steps:

• To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
• Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
• For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
• Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.

Steps:

• Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F., 10 minutes.
• Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce temperature to 250 degrees F.; continue baking for 1 hour.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top with pie filling just before serving.
• VARIATION:.
• Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.

Steps:

• 1. Preheat oven to 400 degrees F. These are the main ingredients I used to make the crust. I decided to use Lemon Emulsion also for extra added lemon flavor.
• 2. INSTEAD OF MIXING THE CRUST BY HAND, I DECIDED TO USE MY FOOD PROCESSOR. Add the flour, sugar, lemon zest to a food processor or medium size bowl. Then using a pastry blender cut the butter into the flour mixture, or AS I DID CUT BUTTER INTO PATS AND ADD IT TO THE FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS CRUMBLY.
• 3. THEN ADD THE EGG YOLK VANILLA BEAN PASTE, & LEMON EMULSION AND BLEND THROUGHLY UNTIL DOUGH COMES TOGETHER.
• 4. Pat a third of dough on the bottom of a 9 inch spring form pan, until dough covers the entire bottom of pan, but REMOVE SIDES FIRST.
• 5. BAKE IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES OR UNTIL GOLDEN BROWN. Please contain yourself as you inhale the aroma from the crust while it bakes.
• 6. Allow bottom to cool then attach the sides of pan to the bottom, and pat the remainder of the dough to the sides of the pan to a height of about 1 3/4 inches. Then set aside till needed.
• 7. FILLING: TO MAKE THE FILLING, Preheat oven to 450 degrees F. Allow the cream cheese to come to room temperature. I leave mine out overnight. Add the cream cheese to a large stand mixer, then add in the lemon Zest, and Vanilla Bean Paste.
• 8. Beat the cream cheese mixture until creamy. Combine the sugar, flour & salt in a medium mixing bowl. Then gradually add it to the cream cheese.
• 9. Add the 5 large eggs plus the 2 egg yolks to a separate bowl. Now beat in one at a time, beating well after each addition, just until blended together.
• 10. Now switch from beater to a large spatula and gently stir in the whipping cream into cream cheese mixture until blended together.
• 11. Add filling to the crust lined Pan, & bake at 450 degrees F. for 12 minutes. Please note cake will rise well above top of cake pan during baking.
• 12. Then, Reduce oven temp to 300 degrees F. and continue baking for 55 minutes. Remove from oven and allow to cool for 30 minutes. Then loosen sides of pan, and run a spatula around the sides of the pan, BUT LEAVE SIDES ON PAN. Remove sides after 1 hour. Allow to cool for 2 additional hours, then refrigerate to chill completely. Top with your favorite fruit filling, and serve.
• 13. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SAY TO USE A WATER BATH, BUT I DO PLAN TO USE ONE THE NEXT TIME I MAKE THIS RECIPE TO PREVENT THE CRACKS IN THE SURFACE. The cracks do become smaller as the cake cools down, plus it is covered with fruit, but creating moisture in the oven should prevent the cracks all together.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Steps:

• Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
• In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
• Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
• To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

Steps:

• Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
• Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
• Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

Steps:

• MAKE CRUST:.
• Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
• Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
• Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
• MAKE FILLING:.
• Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
• Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
• Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
• Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.