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
CREAM CHEESE ICING
Make and share this Cream Cheese Icing recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Soften cheese and butter.
- Beat well.
- Add sugar and vanilla.
- Beat again.
- Spread on cooled cake.
Nutrition Facts : Calories 296.9, Fat 15.5, SaturatedFat 9.1, Cholesterol 46.5, Sodium 142.7, Carbohydrate 38.7, Sugar 37.7, Protein 1.8
IRENE'S CREAM CHEESE PLACEK
This is a wonderful cake recipe that I got from my sister-in-law's mother-in-law, Irene! She makes it every year for family gatherings and it is so yummy!!
Provided by Chef Gina Calina
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream together: cream cheese,butter,sugar.
- Add eggs-beat just until blended.
- In another bowl, stir together flour, baking powder, salt & baking soda.
- Alternate adding dry ingredients and milk to creamed mixture-beating after each addition.
- Put in a greased & floured 13X9 pan.
- Mix together topping ingredients and sprinkle on batter.
- Bake 35 to 40 minutes-do not over bake or will be too dry!
Nutrition Facts : Calories 639.3, Fat 30, SaturatedFat 18.1, Cholesterol 158.4, Sodium 483.2, Carbohydrate 84.7, Fiber 1.2, Sugar 50.3, Protein 9.6
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