Kohupiimakook Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories     Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  • Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  • Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  • Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
  • Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

KOHUPIIMAKOOK-CHEESECAKE



Kohupiimakook-Cheesecake image

I love Cheesecake! My dear friend Joannie wouldn't eat Cheesecake. When I asked her why, she said, "Who would eat a cake with cheese in it?" I had to laugh and say to her. Well, you like cream cheese and sour cream don't you? She said, yes! I told her well, "That's what cheesecake is make with!" We laughed and she order a piece of Cheesecake. From then on it was one of her favorite desserts.

Provided by Bonnie Beck @sailboat

Categories     Cakes

Number Of Ingredients 15

- for the crust
2 1/2 cup(s) flour, plus 1/2 organic raw butter
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 tablespoon(s) sour cream
4 - exlarge organic fresh eggs yolks
CHEESE FILLING
1 1/2 pound(s) hoop cheese
2 - extra large organic fresh egg, separated
1/2 cup(s) sugar
2 tablespoon(s) flour
1/4 cup(s) sour cream
1 1/2 teaspoon(s) grated lemon rind - i love meyer lemons so that is what i use
- or you can use 1 1/12 tsp. vanilla extract
- jam, any flavor

Steps:

  • This is not the kind of cheesecake served here in American. It's dense and drier.
  • Preheat over to 400*
  • CRUST: In a food processor mix flour, sugar, baking powder, and butter till it looks like meal. Add the egg yolks and sour cream. Mix into flour mixture. Take out of the bowl, saving 1/4 of the dough (set aside). Press 3/4 of the dough into a rectangular pan. Brush with egg white.
  • FILLING: Mix the hoop cheese, egg yolk, sugar, flour, sour cream, and lemon rind together. Beat the egg white until stiff. Folk egg white into the hoop cheese mixture.
  • Pour into crust.
  • Roll the 1/4 of the crust out you have saved. Cut into 1/4" strips. Place strips on top of filling. Brush top with egg white.
  • Bake at 400* for 10 minutes. Then reduce to 375 and bake for 40 mintues or until golden brown. Brush with Loganberry, Apricot jam or Peach Jam. Chill.
  • I love adding golden raisins, currants, or any dried fruit cut in to small pieces. Soaked first in hot water or alcohol to plump them and make them tender. Sometimes I just use candied orange or lemon peel chopped very fine.

More about "kohupiimakook cheesecake recipes"

CLASSIC JAPANESE CHEESECAKE | RICARDO
classic-japanese-cheesecake-ricardo image
Web Oct 13, 2020 In the top of a double boiler, melt the cream cheese and butter with the lemon zest, lemon juice and vanilla, stirring until smooth …
From ricardocuisine.com
5/5 (12)
Total Time 2 hrs
Category Desserts
  • With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottom of an 8-inch (20 cm) round pan with a circle of parchment paper (see note). Line the sides of the dish with a strip of parchment paper 2 inches (5 cm) high (the paper should be taller than the sides of the pan). Or line an 8-inch (20 cm) square pan with parchment paper, letting it stick out over all four sides.
  • In a bowl, combine all of the ingredients. Let rest for 5 minutes or until the sugar has dissolved. Serve the cheesecake with the mixed fruits.


KIWI LIME NO BAKE CHEESECAKE - THE BUSY BAKER
kiwi-lime-no-bake-cheesecake-the-busy-baker image
Web Dec 1, 2021 For the cheesecake: 1 1/2 cups heavy whipping cream 2 tbsp white sugar 16 ounces cream cheese softened to room temperature 1 1/2 cups powdered sugar Zest of 2 limes juice of 1 lime 3 Zespri SunGold …
From thebusybaker.ca


PUMPKIN CHEESECAKE COOKIES - PUREWOW
pumpkin-cheesecake-cookies-purewow image
Web Nov 6, 2018 Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the …
From purewow.com


12 MINI CHEESECAKES WITH BIG FLAVOR - ALLRECIPES
12-mini-cheesecakes-with-big-flavor-allrecipes image
Web Jun 5, 2021 A creamy low-carb mini pumpkin cheesecake filling is flavored with cinnamon and nutmeg, and baked on top of an almond-flax crust. Top with chopped pecans for added crunch. "I chose this for my …
From allrecipes.com


MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S …
mini-cheesecakes-in-a-standard-muffin-pan-sallys image
Web May 4, 2018 Make the crust and cheesecake batter as directed. Press 2 teaspoons of crust into each mini muffin liner. Pre-bake at 350°F (177°C) for 4 minutes. Remove from the oven and fill each with cheesecake batter. …
From sallysbakingaddiction.com


PUMPKIN CHEESECAKE COOKIE CUPS - MEATLOAF AND …
pumpkin-cheesecake-cookie-cups-meatloaf-and image
Web Oct 24, 2018 Preheat oven to 350. Grease or spray a 24-count mini muffin tin with non-stick cooking spray. Break off individual cookie dough pieces and place into muffin cups. Bake for 12 minutes or until sides are light …
From meatloafandmelodrama.com


ESTONIAN LAYERED CURD CHEESE CAKE (KIHILINE …
estonian-layered-curd-cheese-cake-kihiline image
Web Jul 11, 2018 - The photo is from January 2008 We love our curd cheese cakes in Estonia - and you'll find at least five curd cheese cake recipes he...
From pinterest.com


OUR 30 BEST CHEESECAKE RECIPES FOR EVERY SEASON - TASTE …
our-30-best-cheesecake-recipes-for-every-season-taste image
Web Jun 4, 2019 Drop spoonfuls of homemade chocolate chip cookie dough into the creamy cheesecake filling. Once cooled, sprinkle with chocolate chips before serving. The combo can’t be beat! Go to Recipe 12 / 30 …
From tasteofhome.com


OUR 20 BEST CHEESECAKE RECIPES OF ALL TIME
our-20-best-cheesecake-recipes-of-all-time image
Web Oct 13, 2021 This triple-layer cheesecake has a bottom crust of dough, then a layer of vanilla cream cheese in the middle, and is topped with another sheet of dough finished with a cinnamon, sugar, and butter …
From allrecipes.com


68 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE …
68-best-cheesecake-recipes-easy-cheesecake image
Web Food Network Kitchen's classic recipe offers everything you expect from a cheesecake: a dense, velvety cream cheese layer on top of a buttery graham cracker crust. Top each slice with in-season...
From foodnetwork.com


BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKIN …
Web Sep 28, 2022 Lightly coat the inside of the pan with cooking spray. Step. 2 Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until …
From thepioneerwoman.com


EASY SUGAR FREE LOW CARB KETO LEMON CHEESECAKE JARS
Web 8 hours ago Instructions. Mix together cookie crumb ingredients in a small bowl until crumbs form. Save 1 tablespoon for topping cheesecake. Sprinkle remaining crumbs …
From sugarfreemom.com


CHEESECAKE RECIPES | BBC GOOD FOOD
Web Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions. No-bake raspberry cheesecake. A star rating of 4.8 out of 5. …
From bbcgoodfood.com


JAPANESE CHEESECAKE RECIPE
Web Apr 14, 2023 Place a rack in the center of the oven and preheat the oven to 325°F. Grease the bottom and sides of an 8x3-inch round cake pan with butter. Cut a sheet …
From simplyrecipes.com


30 BEST CHEESECAKE RECIPES - EASY CHEESECAKE DESSERTS - THE …
Web Oct 22, 2022 When it comes to flavors, we've got them all! From chocolate to peanut butter, and everything in between! Of course, there are tons of seasonal spiced …
From thepioneerwoman.com


22 EASY PUMPKIN CHEESECAKE RECIPES TO MAKE THIS FALL
Web Oct 17, 2018 With a little help from coconut milk, soaked cashews and pumpkin puree, this smooth and silky cheesecake is 100% vegan Swoon. Get the recipe from Yummy …
From goodhousekeeping.com


CHEESECAKE RECIPES
Web Our 20 Best Cheesecake Recipes of All Time. PHILADELPHIA New York Cheesecake III. 207 Ratings. Pumpkin Swirl Cheesecake. 57 Ratings. Oma's Cottage Cheesecake. 152 …
From allrecipes.com


PUMPKIN CHEESECAKE (VIDEO) - SIMPLY HOME COOKED
Web Nov 6, 2021 How to Make Pumpkin Cheesecake. Make the crust. In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully …
From simplyhomecooked.com


CURD CHEESE CAKE / MõNUS KOHUPIIMAKOOK MASCARPONEGA. VISIT …
Web May 30, 2013 - Every now and then I get a recipe translation request from somebody somewhere, who has spotted a recipe either on my Flickr photostream o... Pinterest. …
From pinterest.co.uk


BLUEBERRY & SWEET CURD CHEESECAKE (BIEZPIENMAIZE / …
Web Save this Blueberry & sweet curd cheesecake (Biezpienmaize / Kohupiimakook / Varškės pyragas) recipe and more from Baltic: New and Old Recipes from Estonia, Latvia and …
From eatyourbooks.com


ESTONIAN RABARBI KOHUPIIMAKOOK – ESTONIAN RHUBARB CRUMBLE …
Web Apr 2, 2021 - Rhubarb season has been in full swing and this Estonian Rabarbi Kohupiimakook - Estonian Rhubarb Crumble Cheesecake seemed like a great …
From pinterest.com


EASY CHEESECAKE RECIPE | KING ARTHUR BAKING
Web 1 1/2 cups (150g) graham cracker crumbs, 9 to 10 whole graham crackers, crushed 1/4 cup (28g) confectioners' sugar 6 tablespoons (85g) butter, melted 1/8 teaspoon salt Filling …
From kingarthurbaking.com


CHEESECAKE BARS RECIPE (STRAWBERRY TOPPING) - A PINCH OF HEALTHY
Web Apr 15, 2023 Instructions. Preheat the oven to 350 degrees F and line a 9×13 baking pan with foil then spray it lightly with cooking spray to prevent sticking. Set aside. Combine …
From apinchofhealthy.com


Related Search