*THE BEST* CHEESECAKE RECIPE
This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!
Provided by Lauren's Latest
Time 10h45m
Number Of Ingredients 9
Steps:
- Place oven racks in the center of the oven. Preheat oven to 350 degrees.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325 degrees.
- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
- Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Nutrition Facts : Calories 573 kcal, Carbohydrate 40 g, Protein 9 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 194 mg, Sodium 469 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
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 BAKED CHEESECAKE
Recipe video above. Some cheesecakes are quite dense and very rich, whereas others are so airy they are almost like light mousse. This cheesecake lies in between - the filling is smooth and rich, but not heavy because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
- Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
- Add flour, beat until just combined (10 sec).
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
- Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- Top with berries and dust with icing sugar!
Nutrition Facts : Calories 408 kcal, Carbohydrate 40 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 108 mg, Sodium 255 mg, Sugar 30 g, ServingSize 1 serving
CLASSIC NEW YORK CHEESECAKE
With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!
Provided by Jennifer Segal
Categories Desserts
Time 2h25m
Yield 8 to 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
- Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
- Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
EASIEST CHEESECAKE
This recipe came from the back of a Philadelphia cream cheese box. Recipe for graham cracker pie crust not included it's very simple and easy and delish.
Provided by WackyJacky
Categories Cheesecake
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
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.
FASTEST CHEESECAKE
This fabulous and delicious recipe for the fastest cheesecake comes together in minutes with only four ingredients.
Provided by Linda Larsen
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
- Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
- Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 65 g, Cholesterol 62 mg, Fiber 1 g, Protein 10 g, SaturatedFat 14 g, Sodium 405 mg, Sugar 43 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
More about "easiest cheesecake recipes"
EASY CHEESECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (385)Total Time 1 hr 42 minsServings 1Calories 472 per serving
- Preheat the oven to 350°F., To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides., To make the filling: Mix together the room-temperature cream cheese and sugar until smooth.
THE BEST CHEESECAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 Calories 500 per servingCategory Dessert
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
EASY CHEESECAKE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (36)Total Time 1 hr 35 minsCategory DessertCalories 433 per serving
HOW TO MAKE AN EASY CHEESECAKE (NO BAKING INVOLVED!)
From tasteofhome.com
Estimated Reading Time 6 mins
65 BEST EASY CHEESECAKE RECIPES - HOW TO MAKE …
From delish.com
Author Sienna Livermore
THE BEST CHEESECAKE RECIPE EVER | EPICURIOUS
From epicurious.com
Author Anna StockwellEstimated Reading Time 4 mins
PERFECT CHEESECAKE RECIPE {NEW YORK STYLE}
From simplyrecipes.com
Ratings 673Calories 468 per servingCategory Dessert, Baking, Cake, Cheesecake
65 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE …
From foodnetwork.com
10 EASY CHEESECAKE RECIPES FOR BEGINNERS | LIFE LOVE …
From lifeloveandsugar.com
EASY AND CREAMY CHEESECAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 73Calories 611 per servingCategory Dessert
- Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.
THE 41 BEST CHEESECAKE RECIPES OF ALL TIME - PUREWOW
From purewow.com
Author Alexia Dellner
- DEATH BY CHOCOLATE CHEESECAKE. Every chocolate lover has seen this cake in their dreams.
- Chocolate Glazed Espresso Cheesecake. Serve this New York-style treat with a steaming cup of coffee.
- Avocado Lime Cheesecake. Don’t be fooled by how fancy it looks—we promise it’s a piece of cake to make.
- Individual Lemon Meringue Cheesecakes. The tart filling works beautifully with the creamy topping.
EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE
From delish.com
5/5 (9)Category Vegetarian, Christmas, Baking, Dessert
- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
THE BEST EASY CHEESECAKE RECIPE | STEP-BY-STEP | COOKIES ...
From cookiesandcups.com
4.9/5 (120)Calories 372 per servingCategory Dessert
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
THE BEST EASY CHEESECAKE RECIPE - A LATTE FOOD
From alattefood.com
5/5 (2)Estimated Reading Time 8 minsCategory DessertTotal Time 50 mins
- Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
TOP 10 EASY CHEESECAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Chocolate hazelnut ice cream cheesecake. With only four ingredients, this chocolate hazelnut ice cream cheesecake is our easiest ever dessert. Cornflakes and chocolate spread make the base, whilst the filling is comprised of more chocolate spread and soft cheese.
- Strawberry cheesecake. Make our top-rated strawberry cheesecake in four easy steps: blend soft cheese with double cream, vanilla and icing sugar for a silky smooth filling.
- Frozen banana & peanut butter cheesecake. Try a winning flavour combination with this frozen banana & peanut butter cheesecake. Beat soft cheese with double cream, icing sugar and vanilla then fold in crunchy peanut butter and mashed bananas.
- Vanilla cheesecake. This super creamy, no-cook vanilla cheesecake only takes only 20 minutes to prepare. A fresh vanilla pod adds an enhanced, sweet flavour.
- Chocolate cheesecake. Our chocolate cheesecake is an indulgent way to finish off a weekend meal. Dark chocolate is melted in the microwave, then mixed with double cream and cocoa powder.
- Lemon cheesecake. Whip up this lemon cheesecake with a few storecupboard ingredients. Creamy mascarpone and sugar balance the zingy lemon juice. Crushed buttery digestives make the perfect base.
- No-bake orange cheesecake. Embrace citrus flavours with this no-bake orange cheesecake. Orange segments and a creamy mascarpone filling tops a crumbly biscuit base – rich, yet zesty, it’s hard to stop at one slice.
- Easy raspberry & ginger trifle cheesecake. Assemble this easy raspberry & ginger trifle cheesecake for an impressive no-cook dessert. Add a boozy kick with a splash of marsala, madeira or medium-sweet sherry and whisk with soft cheese, double cream and icing sugar.
- White chocolate cheesecake. This white chocolate cheesecake is perfectly sweet and pairs beautifully with fresh berries. Combine melted white chocolate, tangy soft cheese, rich mascarpone and double cream for a smooth filling.
- Triple ginger cheesecake. Spice up your dessert with this triple ginger cheesecake. Simply whizz soft cheese, Greek yogurt, icing sugar, ground ginger and crystallised ginger in a food processor until smooth.
WE TESTED 4 FAMOUS CHEESECAKE RECIPES AND HERE'S THE ...
From thekitchn.com
- The Old-School Recipe That Let Us Down: The Joy of Cooking’s Sour Cream Cheesecake. The Joy of Cooking is an iconic cookbook with timeless, reliable recipes, so I knew I needed to include its cheesecake recipe.
- The Basic (but Good) Cheesecake to Keep in Your Back Pocket: Philadelphia Classic Cheesecake. This recipe is as basic as basic gets. It only takes six ingredients to make, comes together in no time, and doesn’t even require a water bath.
- The One with the Unexpected (and Seriously Delicious) Crust: Junior’s Original New York Cheesecake. For those of you outside New York, Junior’s is the place to get cheesecake.
- The Absolute Best Cheesecake Recipe: The Cheesecake Factory’s Original Cheesecake (Copycat Version) The Cheesecake Factory hasn’t actually published their original cheesecake recipe anywhere, so I tried the most popular copycat version, which is as close to the real deal as you can get.
PHILADELPHIA CREAM CHEESE RECIPES CHEESECAKE - SIMPLE CHEF ...
From simplechefrecipe.com
CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
CHEESECAKE RECIPES | BBC GOOD FOOD
25 EASY CHEESECAKE RECIPES | TASTE OF HOME
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #desserts #eggs-dairy #easy #vegetarian #cheesecake #cheese #eggs #dietary #4-hours-or-less
You'll also love