CREAMY CHEESECAKE
This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
Provided by Karin Christian
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g
EXTRA RICH AND CREAMY CHEESECAKE
This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions!
Provided by Ashley Manila
Categories Dessert
Time 9h38m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
- Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the cream and beat until it's just incorporated in the batter.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE
Make this creamy, decadent dessert, then add zest with new flavors.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
- Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
- Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
CREAMY STRAWBERRY CHEESECAKE
Perfect for entertaining, this dreamy dessert gets its delightful flavor from swirls of fresh strawberry sauce. The rich taste and velvety texture are wonderful to savor. And best of all, because you make it a day ahead of time, dessert will be ready anytime you are! -Mia Trautwein, Goleta, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.
Nutrition Facts :
RICH AND CREAMY PUMPKIN CHEESECAKE
This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
CREAMY & RICH CHEESECAKE
Make and share this Creamy & Rich Cheesecake recipe from Food.com.
Provided by Malki
Categories Cheesecake
Time 2h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the crust:.
- Grease a 10 inch spring form pan. Mix ingredients for crust and put in pan and pat down evenly. Place in freezer until cheese mixture is ready.
- To prepare cheesecake filling:.
- pre heat oven to 325 degrees.
- Mix all the ingredients for filling together and pour over crumbs.
- Bake for 20 minutes at 325 then turn down the oven to 300 and bake for an additional 40 minutes more. Turn off the oven and leave the cake in the oven for another hour to cool. IMPORTANT- DO NOT OPEN OVEN WHILE CAKE IS COOLING.
- Take cake out and refrigerate when cold release lock on spring fornm pan and serve.
- Can be topped with your favorite canned fruit or pie filling . I like to use canned blueberry or cherry pie filling.
Nutrition Facts : Calories 624.6, Fat 49.3, SaturatedFat 27.9, Cholesterol 201.3, Sodium 363.3, Carbohydrate 37.4, Fiber 0.3, Sugar 28.1, Protein 10.1
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