Family Cheesecake Recipes

FAMILY-FAVORITE CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

*THE BEST* CHEESECAKE RECIPE

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.

OUR BEST CHEESECAKE

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.

FAMILY CHEESECAKE SQUARES

Steps:

• Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly. , Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours. , Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.

FAMILY CHEESECAKE

Steps:

• Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
• In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
• Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
• Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
• This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.