TRADITIONAL CHEESECAKE
Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes 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 overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 311mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
MAKEOVER TRADITIONAL CHEESECAKE
Is very delicious and rich!
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 2h35m
Number Of Ingredients 14
Steps:
- 1. Place a 9-inch spring form pan coated with cooking spray on a double thickness of heavy-duty foil (18-in. square). Securely warp foil around pan.
- 2. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on baking sheet. Bake at 325 F for 18-22 minutes or until lightly browned. Cool on a wire rack.
- 3. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
- 4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
- 5. Place spring form in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325 F for 1-1/2 hours or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on wire rack for 10 minutes.
- 6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
MAKEOVER TRADITIONAL CHEESECAKE
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. -Anne Addesso, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack., Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
Nutrition Facts : Calories 311 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 369mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 11g protein.
TRADITIONAL CHEESECAKE
This recipe comes from a ReaLemon brand ALL-AMERICAN RECIPES cookbook, no.9 1986. I have made this cheesecake many times. There is something about it I love, maybe it's the creamy rich taste. No matter what, it is very good. I like to freeze my cheesecakes before serving. I just think they taste better. This is also good with...
Provided by Julia Ferguson
Categories Other Desserts
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300^ F. Combine margarine or butter, crumbs and 1/4 cup sugar; Press firmly on bottom of 9-inch springform pan. Set aside.
- 2. In large mixer bowl, beat cream cheese until fluffy. Beat in remaining 1 1/2 cups sugar and eggs until smooth. On low speed, add Realemon and vanilla; mix well. Pour into prepared pan. Bake 1 hr and 5 to 10 minutes or until set. Carefully loosen top of cheesecake from edge of pan with knife tip. Cool to room temperature; chill. Serve with Peach Melba Topping if desired. Refrigerate leftovers.
- 3. PEACH MELBA TOPPNG: In small saucepan, combine reserved 2/3 c. syrup, 1/4 c. red currant jelly and 1 T. cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. Drain 16oz can peaches; top cake with peach slices and spoon sauce over top.
- 4. Notes: I have used Aldi's brand of lemon juice concentrate in place of Realemon. I have used the cheesecake filling for individual cheesecakes: Line a muffin pan with paper muffin liners, place a vanilla wafer in bottom of each liner flat side down. Spoon cheesecake filling into muffin liner about 2/3 full. Bake until set. Time will be considerbly less than above, for cheesecake. When cool, remove cheesecakes from muffin tin. Canned pie filling can be spooned into divit that will form once cheesecakes are cooled. These also freeze well, with the pie filling on the cheesecakes. Just make sure they are wrapped well before freezing.
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray., Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer., In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl., Return pan to baking sheet. Bake for 50-60 minutes 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., Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 12g protein.
MAKEOVER IRISH CREAM CHEESECAKE
If you have a 4-in springform pan, this will be your new favorite dessert. The taste of Baileys Irish Cream comes through in every bite of this scaled down cheesecake. It's perfect for splitting with someone special. -Judy Ferril, Shorewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 258 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 8g protein.
THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE
Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h40m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
- For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
- Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
- Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
- Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.89 milligram of sodium
FAMILY-FAVORITE CHEESECAKE
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. -Esther Wappner, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 414 calories, Fat 23g fat (13g saturated fat), Cholesterol 132mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
MAKEOVER TRADITONAL CHEESECAKE RECIPE
Provided by bweber
Number Of Ingredients 14
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
CLASSIC CHEESECAKE
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g
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