Paw Paws Ultimate Cheesecake Recipes

PAW PAW CHEESECAKE

Steps:

• First bake the crust. Preheat the oven to 350, then melt the butter and mix with the graham crumbs cinnamon, salt, and the ground walnuts.
• Press the mixture into an 8 inch spring form pan, or square baking dish, then bake for 12-13 minutes, or until lightly browned.
• Cool the crust while you prepare the filling.
• For the filling, beat the eggs, yolks and sugar with a whisk in a stand mixer until light and doubled in volume. Meanwhile, puree the cream cheese and the paw paw puree in a food processor until smooth.
• Add the paw-paw cheese mixture to the whipped eggs and continue mixing with the whisk attachment for 15 minutes, then fold in the lemon juice and zest, and pour into the cooled crust.
• In a pan the spring form pan can fit inside, put an upside down metal bowl covered with a towel. The idea here is you need to elevate the cheesecake above the water so it doesn't get inside the pan. Another way to do this is with a roasting tray fitted with a rack.
• Pour hot water into the pan to come nearly up to the spring form pan, then put the cheesecake into the pan, uncovered.
• Bake at 300 F for 70-80 minutes, making sure to check on it regularly at the end.
• The cheesecake needs to be appear slightly under-baked, and should giggle gently in the middle. If you've cooked a custard before, this will be familiar.
• Turn off the oven, and allow the cheesecake to continue cooking, uncovered, until room temperature, then remove, and refrigerate until needed, uncovered.
• The cheese cake can also be cooked ahead and frozen, then thawed.

THE ULTIMATE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the Crust:
• In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
• For the Filling:
• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PAW PAW'S ULTIMATE CHEESECAKE

Steps:

• Crust:.
• Put ingreduants into the food processor together and blend. Press into bottom of 10" springform pan and up 1" of the sides. Chill for 30 minutes.
• Cheesecake:.
• Beat the cream cheese until smooth. Gradually add 2c of sugar, beating well. Beat eggs and vanilla into the mixture. Add sour cream and pour batter into the chilled crust.
• Bake at 350 for 1 hour. Reduce heat to 325 and bake for 15 more minutes (At this point the cheesecake will be even with or slighly over the edges of the pan). Turn off the oven and let the cheesecake stay in the oven for 30 minutes more. Then open the oven door and let it stay there for another hour or more to cool. Cover and chill overnight to serve.

TYLER FLORENCE'S ULTIMATE CHEESECAKE

Steps:

• For the crust:.
• Preheat oven to 325 degrees F.
• In a mixing bouwl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8 inch springform pan with non-stick cooking spray.
• Pour the crumbs inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate for 5 minutes.
• For the filling:.
• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy (about 1 to 2 minutes).
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheescake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water in the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. The cheesecake will still be soft (it will firm up after chilling), so be careful not to overcook. Let cool in pan for about 30 minutes. Chill in the regrigerator, loosely covered, for at least 4 hours. Loosen the cheescake from the side of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Lemon Blueberry topping over the top.
• For the topping:.
• In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Let cool before spreading on cheesecake.