OLD-FASHIONED CHEESECAKE
"For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake," says Marian Levin of Los Altos, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon zest just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.
Nutrition Facts : Calories 582 calories, Fat 45g fat (25g saturated fat), Cholesterol 180mg cholesterol, Sodium 268mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 11g protein.
OLD FASHIONED CHEESECAKE
Make and share this Old Fashioned Cheesecake recipe from Food.com.
Provided by mommy2taylor
Categories Cheesecake
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- In bowl, combine cream cheese, sugar, lemon juice, vanilla & salt.
- Mix until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Place crust on baking sheet; pour in filling. Bake 25-30 minutes or until knife inserted comes out clean. (It should be puffed up , not sinking in the middle).
- TOPPING:Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla in bowl.
- Carefully spread over pie.
- Continue baking 10 minutes; cool.
- Chill 3 hours.
- Optional: Top with fresh fruit or canned fruit filling.
Nutrition Facts : Calories 388.3, Fat 24.6, SaturatedFat 11.9, Cholesterol 96.7, Sodium 306.9, Carbohydrate 37.4, Fiber 0.5, Sugar 27.4, Protein 5.9
OMA'S COTTAGE CHEESECAKE
A delicious cheesecake that's so easy to make. Lower in calories, too!
Provided by Sheryl K.
Categories Desserts Cakes Cheesecake Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
- In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
- Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 29.2 g, Cholesterol 63.5 mg, Fat 9.7 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 381.1 mg, Sugar 21.5 g
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.
OLD FASHIONED GERMAN CHEESECAKE
My husband is a Chef and his father before him and they're from Germany and that's where this recipe came from. I hope it is to your husband's satisfaction. Great Baking!
Provided by LINDASLUSCIOUSPIES
Categories World Cuisine Recipes European German
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cottage cheese and flour. Push through a sieve into a large bowl and set aside. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipped cream. Fold into cheese mixture until no streaks remain. Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake.
- Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 33.7 g, Cholesterol 138.1 mg, Fat 24.3 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 14.2 g, Sodium 594.8 mg, Sugar 22.6 g
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
OLD-FASHIONED NEW YORK-STYLE CHEESECAKE
finaly a real cheesecake none of that low-carb junk dont bother counting caleries enjoy yourself, have a slice of heaven.
Provided by Food Frenzy
Categories Cheesecake
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Butter the bottom of a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
- Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
- When completely cooled, butter the sides of the pan.
- Increase oven temperature to 500 degrees F.
- In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
- Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
- Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
- Reduce oven temperature to 200 degrees F and bake for 1 hour more.
- Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
- To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Nutrition Facts : Calories 811.9, Fat 60.1, SaturatedFat 32.8, Cholesterol 331, Sodium 564.6, Carbohydrate 56.7, Fiber 0.4, Sugar 48.3, Protein 14.3
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