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
BEST CLASSIC CHEESECAKE
Rich and dense, ultra-creamy, and subtly sweet, this classic cheesecake with a graham cracker crust is a decadent treat. Follow this foolproof method with expert technique tips to make a perfect cheesecake that doesn't sink, crack, burn, or curdle. Get creative with the toppings - serve with chocolate ganache, caramel sauce, whipped cream, fresh fruit, or cherry pie filling!
Provided by eatcakebemerry
Categories Cheesecake
Time 14h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
- While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
- Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
- Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
- Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
- Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
- Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
- Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
- Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
- Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
- Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 35.5 g, Cholesterol 162.7 mg, Fat 36.3 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 22 g, Sodium 297.5 mg
ULTIMATE CHEESECAKE
I love THIS cheesecake! I love cheesecake period!! This is especially good with the fresh fruit and jam...Everyone thinks I bought it at the bakery, it's so beautiful...good too! The credit is not mine; it came to me via a recipe card...hence the picture.
Provided by Gingerbee
Categories Cheesecake
Time 3h35m
Yield 1-9 inch spring pan
Number Of Ingredients 16
Steps:
- Crust: In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter; stir to combine.
- Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
- Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
- Add sugar, gradually add flour and mix well.
- Beat in eggs one at a time.
- Add sour cream, lemon zest and vanilla.
- Pour into crust.
- Preheat oven to 325 degrees.
- Bake for 1 hour 15 minutes.
- Remove cake from oven and cool 15 minutes.
- Topping: Beat egg white with sugar until soft peaks appear.
- Fold in sour cream; spread on top of cake.
- Return cake to oven; bake until topping is set, (not brown) approx.
- 20 minutes.
- Turn off oven; with door open continue to let the cheesecake cook for another hour.
- Cool completely.
- Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
- Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
- Arrange fruit ontop; chill and Serve!
ULTIMATE CHEESECAKE
I got this years ago from the McCall's Cooking School cookbook, and never fail to get raves about it. It is a little more involved than most cheesecakes, but worth it! You can change the flavor by taking out the peels and adding chocolate chips, or any of many other variations, but the crust is what makes it so special. A lovely shortbread, thin and crisp. I use a recipe and a half so that I have plenty. What you don't need for the cheesecake crust, just roll out and bake on a cookie sheet for wonderful cookies. I also bake the cheesecake in a water bath for a lighter top, but you don't have to use that. It is wonderful plain, but you can also top it with cherry, blueberry or pineapple glaze. For special occasions, I will use cherries jubilee or pomegranite. Beautiful!
Provided by NanciY
Categories Cheesecake
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400'F.
- Grease the inside of a 9 inch springform pan (3 inches high). Remove side.
- CRUST: In large bowl, combine flour, sugar, lemon peel and vanilla. Make a well in the center. With a fork, blend in yolk and butter. Mix well, rubbing between fingertips, until smooth.
- On the bottom of the pan, form half of the dough into a ball. Place parchment or waxed paper on top, and roll pastry to edge of pan. Remove paper. Bake 6-8 minutes or until golden brown. Cool. Meanwhile, divide the rest of the dough into 3 balls. Cut six strips of waxed paper, 3 inches wide.
- On dampened surface, between paper strips, roll each part 2 1/4 inches wide and 9 inches long. Assemble springform pan with crust on the bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper strips and smooth inside crust with fingers. Preheat oven to 450'.
- Wrap the outside of the pan tightly with one sheet of wide heavy duty aluminum foil, making sure no seams are around the bottom. Boil 4 quarts of water. Place the springform pan in a large roasting pan.
- FILLING:.
- In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time. Beat until smooth, occasionally scraping down the bowl with a spatula. Beat in cream. Pour into pan, smooth the top with a spatula. Place the roasting pan with the springform pan on the middle rack of the oven and pull out so that you can reach it easily,. Push springform pan to one side and carefully pour the boiling water in the roasting pan until it comes to within 1" of the top. Carefully push it into the oven. Bake 10 minutes, reduce oven heat to 250'. Bake 1 1/2 hours longer, or until knife inserted comes out clean. Turn off oven, open door and allow to cool until water bath is tepid, about 1/2 hour. Remove cheesecake to a cooling rack and cool for 1 1/2 hours longer.
Nutrition Facts : Calories 449.3, Fat 31.4, SaturatedFat 19, Cholesterol 192.2, Sodium 255.1, Carbohydrate 34.4, Fiber 0.3, Sugar 25.3, Protein 8.8
BEST EVER CHEESECAKE
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
ULTIMATE HOMEMADE CHEESECAKE
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
Provided by Arlene Cummings
Categories Dessert
Time 6h45m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
- Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
- Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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