My Favorite 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.

MY FAVORITE CHEESECAKE

Steps:

• In a bowl, mix crumbs, butter, sugar and salt. Press to the bottom of a 9 1/2 inch spring form pan.
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in sugar and vanilla on low speed until just combined. Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes. Transfer cake to pan rack and let stand for 5 minutes. Leave oven on.
• In a bowl stir together sour cream, sugar, and vanilla. Drop by spoonfuls on top of cheesecake and spread evenly. Bake an additional 10 minutes. Transfer cake to cooling rack and cool completely. Chill cake overnight covered.
• Let cheesecake stand for 30 minutes before serving with your favorite topping.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 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. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.