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
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.
OUR FAVORITE CHEESECAKE
I've been making this cheesecake on every holiday for the last 15 years or so. I combined several recipes to create this one that my family and I truly love. It's nice and thick, firm, and is not overly sweet. I'm posting it here for safe-keeping.
Provided by BETHANY T.
Categories Cheesecake
Time 2h25m
Yield 1 Cheesecake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Combine graham cracker crumbs and 2 Tbs sugar in a bowl.
- Add butter and stir until moistened.
- Press mixture into the bottom and sides of a -inch springform pan to form crust.
- Place in freezer until ready to fill.
- In large bowl, beat cream cheese with hand mixer until creamy.
- Add sugar a little at a time until creamy.
- Beat in eggs one at a time.
- Beat in cornstarch.
- Beat in vanilla, almond extract, and lemon juice.
- Beat in sour cream.
- Pour into chilled pie crust.
- Place a shallow pan of water about 1/2 inch deep on bottom oven rack.
- Place cheesecake on rack above water.
- Bake 12 minutes.
- Without opening door, lower heat to 250 degrees.
- Let bake for 45 minutes to an hour or until center is set.
- Turn off oven and leave oven door ajar for 1 hour.
- Remove cake from oven and bring to room temperature
- Fridge overnight.
- You can top the cake with canned pie filling before chilling, or you can serve the plain cheesecake with a choice of chilled, canned pie fillings served on the side.
Nutrition Facts : Calories 663.4, Fat 51.3, SaturatedFat 31, Cholesterol 202.8, Sodium 475.1, Carbohydrate 41.2, Fiber 0.5, Sugar 28.3, Protein 11.1
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