6 Step Cheesecake Recipes

6-INCH CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• For the crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and butter with a fork. Press the mixture firmly into the bottom and sides of a 6-inch springform pan. Bake the crust for 6 minutes. Set aside.
• For the cheesecake filling, beat together the cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla, and cornstarch until combined. Stir in the sour cream until the batter is smooth and free of lumps.
• Pour the batter into the crust and bake at 350 degrees Fahrenheit for 35 minutes. Let the cake cool in the oven with the door slightly open for 3 hours.
• Refrigerate until ready to serve. Top with fresh strawberry slices. Enjoy!

NEW YORK STYLE CHEESECAKE (6-INCH)

Steps:

• Preheat the oven to 350 degrees.
• Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
• Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
• Chill. Top with strawberries before serving.

OUR BEST CHEESECAKE

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.

6 STEP CHEESECAKE

Steps:

• Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
• Mix cream cheese with sugar.
• Mix in sugar, eggs and vanilla.
• Pour into cupcake cups or pie plate.
• Bake at 350°F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
• Cover cupcakes or full size cake with canned cherries.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

EASY PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

CHOCOLATE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly coat 9" pie pan (or 9" springform pan) with cooking spray. Mix together crushed Oreos, sugar and butter, and press into the bottom of the pan. Bake for 10 minutes, and remove from the oven. Reduce the heat to 325 degrees.
• In a small sauce pan, combine 1/4 cup of chocolate chips and whipping cream until completely incorporated. Set aside. In a large bowl, combine cream cheese and one cup of sugar until smooth. Add cocoa and mix well, then add eggs until blended. Stir in the chocolate chip mixture and teaspoon of vanilla. Place in oven and bake for 40-45 minutes (until the edges start to crack).
• In a different small sauce pan, mix together 1 1/2 cups chocolate chips, whipping cream, and vanilla extract on low heat. Stir continuously, making sure it doesn't burn, until the mixture is smooth. Pour on top of the cheesecake, and refrigerate for at least four hours (it's best if it's refrigerated overnight).
• We topped it with raspberries.