THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
SAVORY CHEESECAKE
Provided by Alton Brown
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
- In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
SAVORY FLORENTINE CHEESECAKE
Make and share this Savory Florentine Cheesecake recipe from Food.com.
Provided by Red Hot Housewife
Categories Breakfast
Time 1h25m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Combine the bread crumbs and melted butter and press on the bottom and sides of a buttered 9-inch spring-form pan. Bake for 8 to 12 minutes, or until very lightly browned. Set aside to cool.
- Cook the spinach according to package directions, place in a strainer, and press out all the liquid. In a large bowl, beat together the cream cheese, cream, salt, and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne, and scallions. Beat on low speed until well combined.
- Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack. Serve with sliced fresh fruit and a green salad with vinaigrette dressing.
Nutrition Facts : Calories 442.2, Fat 36.3, SaturatedFat 21.8, Cholesterol 174.2, Sodium 512.6, Carbohydrate 16.1, Fiber 1.6, Sugar 1.7, Protein 14.1
MEXICAN CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is 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. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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