Extra Creamy Cheesecake Recipes

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY

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!

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

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.

EXTRA RICH AND CREAMY CHEESECAKE

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.

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 CHEESECAKE

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.

CREAMY STRAWBERRY CHEESECAKE

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.

TALL AND CREAMY CHEESECAKE

Steps:

• To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
• Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
• Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
• Reduce the oven temperature to 325 degrees.
• To make the cheesecake: Put a kettle of water on to boil.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
• Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
• Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
• After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
• When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
• At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

DREAMY CREAMY CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9-inch springform baking pan.
• Mix the crackers with melted butter, and press into bottom of the pan.
• In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
• Add in half and half cream until well blended.
• Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
• Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
• Add in the sour cream and flour; beat until combined and smooth.
• Bake for 1 hour.
• Turn off oven heat (keep oven door closed).
• Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
• Chill in the refrigerator about 7 hours (or overnight is even better) before serving.