OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 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
DELICATE CHEESECAKE
Another crustless cheesecake. Why no crust? you ask. Well, I can be more decadent with some whipped cream for the topping (and some strawberries/raspberries/blueberries).
Provided by evelynathens
Categories Cheesecake
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 inch cake pan.
- In a large bowl, beat together cream cheese and butter until light and fluffy.
- Add half the sugar, the egg yolks, orange-flower water, zest, vanilla, almond and lemon extracts and beat mixture on lowest setting for 2-3 minutes, or until well-combined.
- Add cornstarch and beat until just combined.
- In a bowl with cleaned beaters, beat whites until they hold soft peaks; beat in remaining sugar, a little at a time, and beat until the whites hold stiff peaks.
- Fold the whites into the cream cheese gently but thoroughly.
- Pour batter into prepared cake pan.
- Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
- Bake for 40-45 minutes, or until top is light-golden-brown and set.
- Remove cake and let cool completely.
- Chill overnight.
- To unmold: Dip cake pan in a large pan of hot water for 5 seconds, invert a platter over it and invert cheesecake onto platter.
- Dust top of cake with icing sugar.
Nutrition Facts : Calories 397.4, Fat 29.4, SaturatedFat 17.5, Cholesterol 218.4, Sodium 255, Carbohydrate 26.3, Sugar 22.6, Protein 7.9
WORLD'S RICHEST AND MOST DELICIOUS CHEESECAKE
For all those Cheesecake lovers this is the best I have ever had. I also will top it with Cherry Pie Filling.
Provided by PaigeParkerMomma
Categories Cheesecake
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In medium mixing bowl whip cream cheese until smooth.
- Slowly add in Sweetened Condensed Milk.
- Slowly add Lemon juice.
- Pour into Crust.
- Refrigerate 4 hours or overnite.
Nutrition Facts : Calories 463.1, Fat 23.1, SaturatedFat 11.4, Cholesterol 53.9, Sodium 339.7, Carbohydrate 57.3, Fiber 0.5, Sugar 48.1, Protein 8.7
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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