Beverly Hills Cheesecake Recipes

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BEVERLY HILLS CHEESECAKE



Beverly Hills Cheesecake image

This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish.

Provided by Derf2440

Categories     Cheesecake

Time 9h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2-2 tablespoons butter
1 lb cream cheese, at room temperature
3 ounces cream cheese, at room temperature
1 finely grated lemon, rind of
2 teaspoons vanilla
1 cup sugar
3 large eggs, at room temperature, slightly beaten
2 cups sour cream
red grapes
green grape

Steps:

  • Place oven rack in centre of oven, heat to 350 degrees.
  • Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Beat in lemon rind and 1 teaspoon of the vanilla.
  • Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • Pour batter into reserved pan, spread top smooth.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake until centre is just set, about 25 minutes.
  • Transfer pan to wire rack away from drafts.
  • Let cool undisturbed 30 minutes.
  • Do not turn oven off.
  • While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
  • Gently spread sour cream mixture evenly over partially baked cake.
  • (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
  • Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
  • Turn oven off.
  • Let cake stand in oven with door propped open 8 inches for 30 minutes.
  • Transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered 2 hours.
  • Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
  • Garnish with grapes before serving, if desired.

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

BEVERLY HILLS CHEESECAKE



Beverly Hills Cheesecake image

Terrific tasting and textured cheesecake! A tangy lemon taste with a tart-sweet sour cream topping.

Provided by WHATCITY

Categories     Cheesecake

Time 3h20m

Yield 16

Number Of Ingredients 9

2 (9 inch) prepared graham cracker crusts
2 (8 ounce) packages cream cheese
2 ½ teaspoons grated lemon zest
1 teaspoon vanilla extract
½ cup white sugar
3 eggs
2 cups sour cream
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended.
  • Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool 20 minutes before topping.
  • For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 31.8 g, Cholesterol 78.3 mg, Fat 23.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 261.2 mg, Sugar 22.8 g

BEVERLY HILLS CHEESECAKE



Beverly Hills Cheesecake image

Terrific tasting and textured cheesecake! A tangy lemon taste with a tart-sweet sour cream topping.

Provided by WHATCITY

Categories     Cheesecake

Time 3h20m

Yield 16

Number Of Ingredients 9

2 (9 inch) prepared graham cracker crusts
2 (8 ounce) packages cream cheese
2 ½ teaspoons grated lemon zest
1 teaspoon vanilla extract
½ cup white sugar
3 eggs
2 cups sour cream
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended.
  • Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool 20 minutes before topping.
  • For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 31.8 g, Cholesterol 78.3 mg, Fat 23.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 261.2 mg, Sugar 22.8 g

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