Cheese Cake Recipes

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.

ULTIMATE HOMEMADE CHEESECAKE

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.

BAKED CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
• Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
• Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
• Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
• Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
• Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
• OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

AMERICAN CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, add the crushed graham crackers and melted butter and stir to combine.
• Place the graham cracker mixture in a greased 8-inch (20-cm) springform pan, spreading them in an even layer. Bake for 20 minutes or until in turns slightly golden on the top.
• In a bowl, mix the cream cheese and sugar using a hand mixer until smooth.
• Add the eggs and vanilla, and continue beating until all ingredients are fully incorporated.
• Add the cream cheese mixture to the top of the graham cracker crust.
• Bake for 1 hour, or until it looks semi-jiggly in the center and set on the edges.
• Refrigerate for 12 hours, or overnight.
• Enjoy!

EASIEST CHEESECAKE

Steps:

• Cream the cheese and sugar.
• Mix in vanilla.
• Mix eggs last.
• Mix on med. until batter looks uniform.
• Pour into a graham cracker pie crust (I use premade).
• Put into middle rack preheated oven to 350°F.
• Bake for 35-40 minutes.
• Let cool then place in fridge until cold.
• Enjoy.

VB'S SIMPLE CHEESECAKE

Steps:

• Unwrap cream cheese blocks and put in mixing bowl. Set aside to soften at room temperature.
• Once it's softened, preheat your oven to 325°.
• Beat softened cream cheese, sugar and vanilla until completely blended.
• Add your eggs and the lemon zest. Beat until blended.
• Place Graham cracker crust on a small baking sheet to keep it stabilized. Pour batter into your Graham cracker crust, smooth with a spatula. (Be sure to scrape the bowl and beaters well.) Place in your 325° oven and set timer for 30 minutes.
• While it's baking, prepare your topping. You can use the same bowl and beaters that you made your filling with. Pour your sour cream, sugar and vanilla into the bowl and beat it until well blended and completely smooth.
• After 30 minutes, remove from oven. Pour your sour cream topping gently over the top. Smooth very carefully with a rubber spatula.
• Return the cake to your oven, set your timer for 10 minutes.
• After 10 minutes, jiggle it a little bit. If it is not quite set in the very center, turn the oven off and leave it for 2 minutes and check again. You shouldn't have to do this more than once, maybe twice, if your oven is very slow. Once you're satisfied, take it out of the oven and let it cool completely.
• Refrigerate for at least 2 or 3 hours before serving.
• Notes:.
• *I remove the cream cheese from the wrapper while it's still cold, because once it's softened up it's harder to get out of the wrapper. Just leave it on the counter until the cream cheese is soft.
• *I simply use the zest from one lemon. It's easier than trying to measure one fiddly teaspoons of zest. Besides, we really like lemon. In our experience, it doesn't really make this recipe over- lemony at all.
• *I use a micro plane for zesting the lemon. The smaller grains of lemon zest blend especially well for a small batch recipe like this. If you don't have a microplane, I highly recommend you get one, they are indispensable for zesting citrus, grating garlic, et cetera. The plane itself is easy to clean, dishwasher safe, but don't put the sliding plastic cover in the dishwasher.
• *I use a simple electric handmixer for this recipe. There's no need to drag out the big heavy stand mixer for this.
• *If you want fruit, about a 1/2 cup of berries or sliced strawberries should suffice for this recipe.
• *Keep the plastic insert from the pie crust packaging to use as a lid for your cooled and finished pie.