Silky Cheesecake Recipes

Steps:

• With electric mixer, beat Cream Cheese with a splash of whipping cream to help loosen.
• Add powdered sugar& vanilla.
• Beat till well blended.
• Add heavy whipping cream and beat until smooth and thickened.
• Pour into pie shell and refrigerate until firm, 8-10 hours or overnight.
• Serve plain or with canned fruit pie filling.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.
• Blend next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Steps:

• To make crust, combine crumbs, melted butter and sugar.
• Combine well and press into bottom and sides of a 9 in pie plate. (Can use a store bought graham cracker crust.).
• Combine softened cream cheese and sweetened condensed milk. Beat until smooth. Add vanilla, lemon juice and zest. Mix until incorporated and pour into crust. Smooth over top and refrigerate at least 4 hours.
• After 4 hours, on low heat, heat milk until just hot (do not let it boil.).
• Place chocolate chips in a blender. Add hot milk and vanilla. Place cover on blender and cover with a towel. Carefully blend chocolate and milk mixture until smooth and creamy. Allow to cool until thick but not set.
• Pour mixture over cheesecake and smooth evenly over pie.
• Chill until chocolate is set. Serve with whipped topping if desired.
• Cooking time includes refrigeration time.
• (IMPORTANT: BE VERY CAREFUL WHEN BLENDING HOT LIQUID, ALWAYS START SLOWLY.).

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

Steps:

• MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
• Bake at 350°F for 10 minutes.
• MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
• Blend in sour cream.
• Pour over crust.
• BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Top with cherry pie filling and garnish, if desired.