Just Plain Luscious Cheesecake Recipes

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VANILLA CHEESECAKE



Vanilla Cheesecake image

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

PLAIN CHEESECAKE (NEW YORK STYLE)



Plain Cheesecake (New York Style) image

Creamy and rich, this luxurious New York style cheesecake comes out a perfect balance of tangy and sweet. It's a great base for any kind of topping or a foundation for fancier cheesecakes.

Provided by Marye Audet-White

Categories     Dessert

Time 9h15m

Number Of Ingredients 7

2 cups graham cracker crumbs (, or cookie crumbs)
1/2 cup butter (, melted)
32 ounces cream cheese (, original not low fat or no fat - 4 8-ounce packages, room temperature)
2 cups sugar
6 eggs (, room temperature)
1 tablespoon vanilla
16 ounces sour cream (, room temperature - not reduced fat or low fat or fat free)

Steps:

  • Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
  • Pulse the graham crackers in the bowl of a food processor until they are crumbs.
  • Stir in melted butter.
  • Press the crumb mixture over the bottom and half way up the sides of the springform pan.
  • Set aside.
  • Preheat the oven to 375.
  • Place the cream cheese and sugar in the bowl of a mixer.
  • Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
  • With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
  • Fold in the vanilla and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
  • Pour the filling into the prepared crust and place in a large roasting pan.
  • Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
  • Bake for 1 hour.
  • Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
  • Remove from the oven, take out of the water bath, and remove the foil.
  • Let the cheesecake sit away from drafts until it cools to room temperature.
  • Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
  • Chill overnight or at least 8 hours.
  • Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
  • Remove the springform pan.
  • Top with desired topping and serve.

Nutrition Facts : Calories 622 kcal, Carbohydrate 48 g, Protein 9 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 204 mg, Sodium 464 mg, Sugar 40 g, ServingSize 1 serving

THE BEST NO BAKE CHEESECAKE RECIPE



The BEST No Bake Cheesecake Recipe image

The BEST No Bake Cheesecake Recipe - this easy cheesecake recipe is completely no bake! It has a thick graham cracker crust and a sweet cheesecake filling. Perfect for Summer and everyone loves it!

Provided by Dorothy Kern

Categories     Dessert

Time 30m

Number Of Ingredients 9

3 cups (306g) graham cracker crumbs (about 18 sheets/36 squares)
⅓ cup (67g) granulated sugar
11 tablespoons (155g) unsalted or salted butter (melted)
¼ teaspoon salt (only if using unsalted butter)
2 8-ounce blocks 450g) cream cheese (room temperature (do not use low-fat))
14 ounces (1 can/397g) sweetened condensed milk ((regular, not low fat))
1 teaspoon vanilla extract
¼ cup (59ml) lemon juice
Berries or pie filling for topping

Steps:

  • Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10" springform pan. Chill at least 10 minutes before filling.
  • Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
  • Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don't top it until ready to serve. It can also be frozen.

Nutrition Facts : ServingSize 1 slice, Calories 627 kcal, Carbohydrate 87 g, Protein 8 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 1332 mg, Fiber 2 g, Sugar 63 g

OUR BEST CHEESECAKE



Our Best Cheesecake image

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

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

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

VANILLA CHEESECAKE



Vanilla Cheesecake image

It's hard to beat a classic! Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favorite topping.

Provided by Jamie Lothridge

Categories     Cheesecake

Time 11h15m

Number Of Ingredients 7

1 9-inch graham cracker crust
1 cup granulated sugar
4 8-ounce packages cream cheese, room temperature
4 large eggs, room temperature
2 teaspoons pure vanilla extract
⅓ cup heavy cream
Homemade Blueberry Sauce

Steps:

  • Preheat oven to 350°F. Bring a kettle of water to boil for the water bath.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds.
  • Pour the cheesecake filling over the prepared crust.
  • Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan - do not tighten the foil as we want to allow the air to still circulate.
  • Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
  • After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  • Just before serving, top the cheesecake with homemade blueberry sauce.

Nutrition Facts : Calories 383 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 17 grams saturated fat, Sodium 269 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ORIGINAL CHEESECAKE RECIPE



Original Cheesecake Recipe image

The best classic cheesecake recipe with a graham cracker crust. Impress guests every time you make this original cheesecake recipe with our step by step recipe of how to bake a cheesecake in a water bath.

Provided by Beth

Categories     Dessert

Time 13h45m

Number Of Ingredients 9

2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 tsp cinnamon
6 tbsp unsalted butter (melted)
3 packages cream cheese at room temperature (8 oz each, I like to use full fat)
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
One oven safe turkey bag (see instruction #2 under cheesecake)

Steps:

  • Preheat the oven to 350º F.
  • If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
  • Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  • Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
  • Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  • Turn the oven down to 325º F.
  • Place the round springform pan inside an oven safe bag ( like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.
  • In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
  • Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
  • Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  • Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  • Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
  • Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
  • Add your desired toppings, cut and serve. Store leftovers in an air tight container in the fridge for up to 5 days.

Nutrition Facts : Calories 404 kcal, Carbohydrate 34 g, Protein 6 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 124 mg, Sodium 294 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 8 g, ServingSize 1 serving

YUMMY BLUEBERRY CHEESECAKE



Yummy Blueberry Cheesecake image

Delicious and creamy blueberry cheesecake with a luscious sweet-tangy sauce that brings this dessert over the top. Fresh or frozen blueberries can be used so it's an all-season dessert. So yummy!

Provided by abigail

Categories     Dessert

Number Of Ingredients 13

1½ cups finely crushed graham crackers, (about 18 Graham Cracker Squares or about 10 digestive biscuits)
3/4 cup crushed walnuts or pecans, (about one (2.5-3 oz) packet of pecans or walnuts)
1 tbsp sugar
6 tbsp unsalted Butter, (melted)
3 packs of (8-ounce block) cream cheese, (softened (room temperature))
1 cup sugar
3 eggs
1 tsp vanilla extract
¾ cup water
1 pint plus 1/2 cup blueberries
2-3 tbsp sugar, ( or to taste (I like it sweet-tangy))
1 lemon, (zested)
juice of half a lemon

Steps:

  • To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.
  • Preheat the oven to 325 F. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy, and completely smooth (no lumps). Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it's mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.
  • Pour the cheesecake batter onto the prepared springform pan. Bake in the preheated oven for 50-55 minutes. The cake may brown on the edges and may even crack in the middle but that's perfectly fine. If you don't like the appearance of cracks, try to bake the cheesecake using a water bath. I don't worry much about this as the cheesecake would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won't affect the cheesecake's taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead.
  • To make the sauce, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.
  • To serve, transfer the cheesecake to a serving platter. Spoon the blueberry sauce onto each slice of cake. Enjoy thoroughly.

JUST PLAIN LUSCIOUS CHEESECAKE



Just Plain Luscious Cheesecake image

This is SO good. Easily the best cheescake I've ever tasted. I was given this recipe by a friend's sis-in-law and it has quickly become my family's favorite! Guaranteed raves from all who try it.

Provided by Riverlivin

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 8

8 ounces plain graham crackers
1 1/2 cups extra finely granulated sugar, plus (baker's sugar)
2 tablespoons extra finely granulated sugar (baker's sugar)
1/2 cup unsalted butter, melted
4 (8 ounce) blocks cream cheese, softened
1 egg
4 tablespoons vanilla
2 cups sour cream

Steps:

  • Preheat oven to 375 degrees.
  • For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
  • Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
  • For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
  • Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
  • When done baking, remove cheesecake from the oven and cool for 15 minutes.
  • Raise the oven temperature to 450 degrees.
  • While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
  • Spread topping over the cooled filling.
  • Bake in a 450 degree oven for 10 minutes.
  • Let cool and ENJOY!

Nutrition Facts : Calories 715.4, Fat 52.2, SaturatedFat 29.2, Cholesterol 166.9, Sodium 446, Carbohydrate 53.2, Fiber 0.6, Sugar 42.2, Protein 8.6

POLISH CHEESECAKE (SERNIK)



Polish Cheesecake (Sernik) image

Sernik is a delicious Polish cheesecake. It's my grandma's recipe and one of my favorite desserts of all time! It's made with cocoa crust and rich and creamy cheese filling.

Provided by Aleksandra

Categories     Dessert

Time 1h50m

Number Of Ingredients 17

2 cups (250g) flour (spooned and leveled)
2 tablespoons cocoa powder (I used Dutch-processed)
½ cup (100g) sugar
½ teaspoon baking powder
big pinch of salt
1 ¼ sticks (145g) cold butter (10 tablespoons)
1 egg yolk
2 tablespoons sour cream
1 teaspoon vanilla extract
2.2 lbs (1 kg) twaróg cheese (farmer's cheese)
6 large eggs (divided)
1 egg white (from the crust)
1 ¼ cups (250g) sugar
5 tablespoons (40g) vanilla pudding powder
1 tablespoon grated orange zest
2 teaspoons vanilla extract
2 sticks - 2 tablespoons soft butter (200g/7ounces)

Steps:

  • Stir the flour, cocoa powder, sugar, baking powder, and salt together.
  • Add the egg yolk (reserve the egg white for the cheesecake batter), sour cream, vanilla extract, and cold butter (cut into small cubes).
  • Rub the ingredients between your fingers or mix with a stand mixer fitted with a paddle attachment until the dough comes together. It will look crumbly at first but it will soon form a smooth dough.
  • Divide the dough into two parts. One part should be slightly bigger than the other part (about 1-2 Tbsp), flatten each part into a disc, wrap in plastic foil, and put in a fridge for 45 minutes.
  • Preheat the oven to 350°F (180°C), Gas Mark 4, no fan.
  • Grease a 10-inch (26cm) springform pan with butter (grease the sides generously) and line the bottom of the pan with parchment paper.
  • Transfer the smaller part of the crust to the freezer. Take the larger part of the crust and tear it into pieces (or cut with a knife if it's too firm). Flatten the pieces and press them into the pan to cover its bottom.
  • Prick the crust with a fork several times.
  • Bake the crust for 15 minutes.
  • While the crust is baking make the cheesecake batter.
  • Process the cheese in a food processor until smooth (it doesn't have to be completely smooth, a couple of small lumps are fine).
  • Separate the eggs into egg yolks and egg whites. Make sure there is no egg yolk in the egg whites or you won't be able to beat them properly.
  • Beat the egg yolks with soft butter, 1/2 of the sugar, and orange zest until combined. Use an electric mixer or a stand mixer fitted with a whisk attachment.
  • Add the cheese and vanilla extract, beat until combined.
  • In a separate, very large and clean bowl, beat the egg whites (with a clean whisk attachment) until soft peaks form. Slowly add the remaining sugar and beat the egg whites until stiff. Add the vanilla pudding powder and beat until combined.
  • Add about 1/4 of the beaten egg whites to the cheese batter, fold in with a spatula until combined.
  • Add the cheese batter to the remaining egg whites. Fold in gently with a spatula until combined and there are no white strikes of egg whites.
  • Pour the cheese batter onto the warm, baked crust. The batter will reach almost to the rim of the pan but don't worry, it won't overflow.
  • Take the second part of the crust out of the freezer and grate it on the large holes of a box grater. Sprinkle the crust onto the cheesecake batter.
  • Bake the cheesecake for 1 hour and 10 minutes. It will be slightly jiggly in the middle but set. The cheesecake will rise and crack in the middle and then it will fall - it's just the nature of this cheesecake.
  • Leave the cheesecake on the cooling rack to cool completely, at least 3 hours (do not try to cut warm cheesecake) but preferably overnight (it has a better texture and flavor).
  • Enjoy!

Nutrition Facts : Calories 477 kcal, ServingSize 1 serving

BEST CLASSIC CHEESECAKE RECIPE



Best Classic Cheesecake Recipe image

Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Provided by Sally

Categories     Cake

Time 7h45m

Number Of Ingredients 9

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature

Steps:

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
  • Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
  • Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

CHEESECAKE RECIPE



Cheesecake Recipe image

This cheesecake recipe comes out perfect every time. It's just the right combination of creamy, custardy, sweet, and a little tart. Yum!

Provided by April Woods

Categories     Dessert

Time 5h20m

Number Of Ingredients 9

1 ½ cups crushed graham crackers (about 8-9 whole crackers)
¼ cup sugar
⅓ cup salted butter (melted (about 5 tablespoons))
32 ounces cream cheese
14 ounces sweetened condensed milk
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs
2 tablespoons flour

Steps:

  • Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
  • In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly, slowly pour in sweetened condensed milk while continuing to mix.
  • Beat in lemon juice and vanilla extract.
  • Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.
  • Pour filling into springform pan and bake on center oven rack at 300 degrees for 70 - 75 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
  • Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.

Nutrition Facts : Calories 401 kcal, ServingSize 1 serving

STRAWBERRY CHEESECAKE TOPPING



Strawberry Cheesecake Topping image

Strawberry Topping for Cheesecake is one of my favorite cheesecake toppings. Made with fresh or frozen strawberries, this recipe is quick and easy, and you can use the sauce on cheesecakes, biscuits, pancakes, and ice cream.

Provided by Izzy

Time 25m

Number Of Ingredients 3

1 lb strawberries (fresh or frozen; rinsed and sliced)
1/3 cup granulated sugar
1 tablespoon lemon juice

Steps:

  • In a medium saucepan over medium heat. Add strawberries, sugar, and lemon juice.
  • Bring the mixture to a boil, stirring occasionally.
  • Reduce heat and simmer 20-25 minutes, or until sauce is thickened. Stir occasionally.
  • Remove from heat and cool to room temperature.

CLASSIC NEW YORK BAKED CHEESECAKE



Classic New York Baked Cheesecake image

The very best Classic New York Baked Cheesecake recipe - rich, creamy and absolutely foolproof! Follow my simple tips for cooking a perfectly baked cheesecake every single time.

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 7h45m

Number Of Ingredients 12

375 g plain sweet biscuits (crushed, like Arnott's Nice or Marie biscuits or Graham Crackers)
250 g unsalted butter (melted)
750 g full fat cream cheese (room temp)
215 g (1 cup) caster sugar
1/2 teaspoon vanilla extract (or vanilla essence)
2 teaspoons finely grated lemon rind
1 tsp lemon juice
2 tablespoons plain flour
4 eggs (room temp)
300 ml full fat sour cream (room temp)
125 g fresh blueberries ((optional))
2 tb sifted icing sugar ((optional))

Steps:

  • Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
  • Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
  • Finely crush the biscuits in a food processor and then place into a large bowl.
  • Add the melted butter and mix thoroughly until well combined.
  • Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  • Chill in the fridge for 30 minutes.
  • Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
  • Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
  • Stir through the sour cream until combined.
  • Gently pour the cheesecake mixture into the base of the tin.
  • Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
  • Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
  • Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
  • Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).
  • Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
  • Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
  • Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes on Speed 2, 80 degrees (or until melted).
  • Add the biscuits and mix for 10 seconds on Speed 8, or until completely combined.
  • Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  • Chill in the fridge for 30 minutes.
  • In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting the timer for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the Thermomix bowl and mix until well combined.
  • Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
  • Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Still on Speed 3 slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
  • Gently pour the cheesecake mixture into the base of the tin.
  • Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
  • Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
  • Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
  • Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).

Nutrition Facts : Calories 498 kcal, Carbohydrate 33 g, Protein 6 g, Fat 39 g, SaturatedFat 21 g, Cholesterol 140 mg, Sodium 298 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

CHEESECAKE



Cheesecake image

Time 4h55m

Number Of Ingredients 14

raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate
4 (8oz.) packages cream cheese
1-1/2 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
2-1/2 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

Steps:

  • Preheat oven to 325 degrees
  • To make crust, combine graham cracker crumbs and sugar. Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition. On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That's ok because it will continue to cook a little while it's in the pan.
  • Remove from the oven and let cool completely to room temperature. Hope that it doesn't crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That's right. It's best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.

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