OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
- Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
- Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
- Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.
ONE-BOWL CHEESECAKE
A simple no crust cheesecake with sour cream topping.
Provided by shirleyo
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, 1 cup sugar, almond extract, eggs and salt. Beat until smooth. Pour into a greased deep dish pie plate.
- Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Remove from oven and let cool for 20 minutes.
- To Make Topping: combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract and stir until smooth. Spread evenly on top of the baked cheesecake, then bake 10 minutes at 325 degrees F (165 degrees C) to set the top.
- Let cool, refrigerate several hours before serving.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 21.2 g, Cholesterol 147.5 mg, Fat 25.6 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 253.5 mg, Sugar 19 g
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 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
ONE GREAT CHEESECAKE
This is a variation on other cheesecake recipes that I have found here and incorporates 'suggestions' from the comments sections. I wanted to consolidate it all into 1 recipe. I have had great comments on this version and personally I believe it is absolutely delish.
Provided by cc663
Categories Cheesecake
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap the bottom in 2 layers of aluminum foil.
- Mix graham crackers, melted butter, sugar, and cinnamon together in a bowl. Add more butter if the mixture seems dry. Press mixture into the bottom of the prepared springform pan.
- Mix cream cheese and sugar together in a large bowl until smooth. Blend in Irish cream liqueur. Add eggs 1 at a time. Mix in sour cream, flour, and vanilla extract until batter is smooth. Pour batter into crust. Place filled springform pan into a large, deep baking pan. Add 1 inch of very hot water to the outer pan.
- Bake in the preheated oven for 1 hour. Turn off oven and leave cake in the closed oven for 2 hours to cool completely. Chill in the refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 49.4 g, Cholesterol 166.1 mg, Fat 38 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 22.8 g, Sodium 355.5 mg, Sugar 39.3 g
ONE BITE WILL DO U CHEESECAKE
Kay Owen won second place at the 2007 Favorite Dessert Contest at the Dixie Classic Fair in Winston-Salem, N.C.
Provided by Food Network
Yield 12 servings
Number Of Ingredients 27
Steps:
- CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well. Press mixture firmly into an 8-inch springform pan. Bake 6 to 8 minutes. Let crust cool, then spread top with peanut butter.
- Place a pan of water in bottom rack of oven. In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Pour one cup of mixture into a bowl and stir in chocolate syrup. Pour remaining (white) cream-cheese mixture over crust. Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.
- Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set. Let cool. Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer. Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake.
- FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
- Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat. Boil sugar and evaporated milk for 5 minutes, stirring constantly. Remove from heat. Stir in butter, marshmallow cream, peanut butter and vanilla until melted. Stir in chopped peanuts. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
- Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
- Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
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