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
CREOLE SHRIMP & CRAB CHEESECAKE
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 24 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.
Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
EASY BAKE CHEESECAKE
A very easy and tasty cheesecake for cheesecake making newbies such as myself! I found this in the Company's Coming Rookie Cookbook.
Provided by MapleGrrl
Categories Cheesecake
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Graham Crumb Crust:.
- Melt margarine in a medium saucepan on medium heat.
- Add graham crumbs and sugar.
- Stir until well mixed.
- Press evenly in the bottom of a 9x9 (22x22cm) pan.
- Filling:.
- Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
- Pour over crust.
- Bake in 350 degree oven for 25 minutes until set.
- Cool for 10 minutes.
- Topping:.
- Stir sour cream and sugar together in a small bowl.
- spread evenly of cream cheese mixture and bake for 8 minutes.
- Cool for 1 hour.
- Spread with pie filling, chill and cut.
Nutrition Facts : Calories 358.3, Fat 20.6, SaturatedFat 9.3, Cholesterol 87.7, Sodium 233.3, Carbohydrate 39.9, Fiber 0.5, Sugar 23.1, Protein 4.5
BAKED CHEESECAKE
An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)
Provided by Debs Recipes
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
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.
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- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan.
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