My Mothers 1 Deliciously Rich Cheesecake Recipes

MOM'S CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

MOM'S CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
• Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

MY MOTHER'S #1 DELICIOUSLY RICH CHEESECAKE

Steps:

• ---CRUST---.
• Mix everything and press into 10x15-inch pan or dish.
• ---FILLING---.
• Mix cream cheese, mascarpone, and bakers cheese together in FOOD PROCESSOR.
• ADD sugar and mix.
• ADD 11 egg yolks and extracts; mix.
• Beat egg whites in a clean, dry bowl with clean, dry beaters.
• FOLD into the cheese mixture.
• MIX in the raisins and/or nuts.
• BAKE at 350F for 40 minutes or until center is almost set.
• COOL.
• ---CHOCOLATE TOPPING---.
• Put chocolate and milk in sauce pan on low heat and stir constantly until chocolate is melted.
• Pour over baked cake.
• Store the leftover cheesecake in the fridge.

WORLD'S RICHEST AND MOST DELICIOUS CHEESECAKE

Steps:

• In medium mixing bowl whip cream cheese until smooth.
• Slowly add in Sweetened Condensed Milk.
• Slowly add Lemon juice.
• Pour into Crust.
• Refrigerate 4 hours or overnite.