Silky Cheesecake Recipes
SILKY CHOCOLATE CHEESECAKE
Oh, yeah. It's silky. Smooth. Luxurious even. But this chocolate cheesecake also happens to be ridiculously easy (and quick) to make.
Provided by My Food and Family
Categories Recipes
Time 6h10m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.
- Blend next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.
Nutrition Facts : Calories 1, Fat 30 g, SaturatedFat 31 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 43 g, Sugar 0 g, Protein 450 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 Food & Cooking Dessert & Treats Recipes 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
SILKY CHEESECAKE
I have literally tried 48 cheese cake recipes until I found this one in Readers Digest about 14 yrs ago. It's so easy you won't believe it, yet it is so good.
Provided by Barbs Miller
Categories Cheesecake
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- With electric mixer, beat Cream Cheese with a splash of whipping cream to help loosen.
- Add powdered sugar& vanilla.
- Beat till well blended.
- Add heavy whipping cream and beat until smooth and thickened.
- Pour into pie shell and refrigerate until firm, 8-10 hours or overnight.
- Serve plain or with canned fruit pie filling.
Nutrition Facts : Calories 539.9, Fat 37.1, SaturatedFat 19.1, Cholesterol 93.4, Sodium 354, Carbohydrate 48.1, Fiber 0.6, Sugar 35.1, Protein 5.3
SILKY NEW YORK CHEESECAKE
This is an excellent 'basic' cheesecake. We have topped it with both cherry pie filling and fudge sauce, both were very good but the cheesecake was noteworthy in its own right too.
Provided by Marg CaymanDesigns
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan.
- Bake at 350°F for 10 minutes.
- MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
- Blend in sour cream.
- Pour over crust.
- BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Top with cherry pie filling and garnish, if desired.
Nutrition Facts : Calories 520.6, Fat 41, SaturatedFat 22.8, Cholesterol 168.2, Sodium 396, Carbohydrate 31.3, Fiber 0.2, Sugar 25.9, Protein 8.3
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