Cast Iron Cheesecake Recipes

CAST-IRON CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
• Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
• Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hours.

THE ULTIMATE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the Crust:
• In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
• For the Filling:
• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

1621 FIRST THANKSGIVING CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
• Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hours.

SIMPLE CAST IRON STEAKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Set steaks out at room temperature for 10 minutes. Then season both sides with salt and pepper.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Place steaks into the hot pan and cook until a nice crust forms, 2 to 3 minutes per side.
• Transfer skillet to the preheated oven and cook for 5 minutes. Remove from the oven and transfer steaks to a platter. Cover with aluminum foil for 5 to 10 minutes.
• Combine butter and soy sauce. Serve steaks topped with butter mixture.