Company Cheesecake Recipes

COMPANY CHEESECAKE RECIPE - (4.7/5)

Steps:

• Heat oven to 350 degrees. Stir together graham cracker crumbs and sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. 12 servings Cherry Glaze Drain 1 can (1 pound) pitted red tart cherries, reserving liquid. Add enough water to cherry liquid to measure 1 cup. Mix ½ cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and 4 drops red food colour. Cool thoroughly. Strawberry Glaze Mash enough fresh strawberries to measure 1 cup. Blend 1 cup sugar and 3 tablespoons cornstarch in small saucepan. Stir in 1/3 cup water and the strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Cool thoroughly.

CLASSIC CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

COMPANY CHEESECAKE

Steps:

• In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack., Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°., In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Lightly beat eggs and egg yolks; add to cream cheese mixture just until blended. Beat in cream just until combined. Pour over crust. , Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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!

COMPANY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Increase oven temperature to 450°F.
• Beat cream cheese and cottage cheese in large bowl with mixer until blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 15 min. Reduce oven temperature to 250°F; continue baking 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Cool completely. Refrigerate 4 hours.

COMPANY CHEESECAKE

Steps:

• Crust: Combine flower, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch spring form pan with sides removed. Bake in 400 degree oven about 8 minutes or till golden; cool. Attach sides to bottom, butter and pat remaining dough on sides to a height of 1 3/4 inches. Filling: Beat room temperature cream cheese until creamy. Add vanilla and lemon peel. Mix lemon peel, sugar, and flour, gradually add to cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer. Glaze with your choice of pie fillings.