The King Of The Cheesecake Recipes

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, combine the graham cracker crumbs with the melted butter until well mixed and the consistency of wet sand. Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan to create the crust. Wrap the outside of the pan with aluminum foil and set aside until ready to use.
• In the bowl of a stand mixer, add the cream cheese and sugar and cream together. Add the whole eggs one at a time, mixing well after each addition. Add the egg yolks, eggnog, vanilla and cinnamon, mixing well after each ingredient.
• Divide the mixture equally among 3 bowls and add purple food coloring to one bowl, yellow to another and green to the third. Mix the color into each bowl of batter, adding more until the desired hue is attained (traditionally the king cake has deep, rich, "royal" colors). Transfer all 3 batters into 1 bowl, and use 2 motions with a spoon to swirl the colors together. Pour the mixture into the graham cracker crust.
• Place the springform pan into a deep baking dish. Add approximately 1/2 inch of water to the baking dish to create a water bath, and bake until the cake is just set, about 1 hour.
• Allow the cake to cool and then refrigerate for at least 2 hours before slicing and serving. Garnish the slices with whipped cream and festive chocolate curls.

Steps:

• Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
• Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
• Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
• Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
• Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
• Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
• Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
• Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
• Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.

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.

Steps:

• 1. Preheat oven to 350*F. Grease a 9 inch springform pan.
• 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
• 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
• 4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
• My Note: OK KID's one more time - I don't want to be rude, But this is the deal: This is a perfect recipe, and if it fails for you, it's your Fault, not the recipe's. A couple of things you should know about cheesecakes: OVERBEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree. I've made cheesecakes many times, only to have them crack and sink after cooling. With the tips that I picked up on, Chantal's New York Cheesecake was a hit with my family & friends. After cooling, the top remained level and the center firmed up. The top was a beautiful golden brown with no dry edges. The inside was creamy and smooth, and not too sweet. The tips are as follows: 1. Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy. 2. Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping inches 3. Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe. 4. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling. 5. Leave the cake in the oven for 2 hours to cool. (I didn't have time to leave it in for the recommended 6 hrs, and it still works.) I'll make variations of this cheesecake, such as blueberry topping, oreo base and filling etc.
• To Me this is, The No.1 KING of all cheesecakes! This is the recipe you are looking for, Thick and Creamy! Ive made this 2X now with tremendous sucess. YES! However, I found this crust to need some work, so this is the recipe I use: 1 1 /2 Celsius graham cracker crumbs, 1/2 Celsius white sugar, 1/4 Celsius finely chopped Unsalted nuts (walnuts, pecans), 1/4 Celsius melted butter, 1 teaspoons cinnamon and a 1/4 teaspoons nutmeg. Mix together and press into 9" springform pan. As for the cheesecake mixture, make Sure to start with room temperature ingredients, use a mixer to beat cream cheese and sugar, then hand-mix from there on. Feel free to add chocolate chips, toffee bits, etc. to the mixture before transferring into graham cracker crust. Use a water bath, (See Cheesecake section under Cooking Basics on this site) with the pan double wrapped in foil. When cheesecake is done, turn oven off, run knife around edge of the cake to completely loosen from the pan. Close oven door, leave in for 3+ hours, until completely cool. Refrigerate overnight. I make a homemade raspberry topping, as follows: 1 10oz. pkg frozen raspb., 2 tblsp. white sugar, 2 teaspoons cornstarch & 1/2 Celsius water. In med. saucepan, mix sugar & corn starch well. Add water & bring to a boil. Add raspberries & boil for 5 minutes, or until thick. If you wish, strain the hot mixture to remove seeds. Place in refrigerator to completely cool. Place 1-2 tablespoons over chilled cheesecake, top with a curl of white chocolate. And YES, it is a Award Winning! ENJOY!
• Why Mine didn't crack, I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform pan, not just the bottom, was well greased. (The cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) I have baked it at 325*F. and made the crust as follows: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/2 teaspoons ground cinnamon, and 1/4 cup sugar. I substituted Bailey's Irish Cream for the milk. I had a can of cherry pie filling available for those who wanted a topping. A picture-perfect cheesecake!