The Ultimate Cheesecake Recipes

OUR BEST CHEESECAKE

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.

THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
• For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
• Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
• Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
• Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.

ULTIMATE CHEESECAKE

Steps:

• Crust: In a medium bowl, combine graham cracker crumbs and sugar.
• Add melted butter; stir to combine.
• Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
• Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
• Add sugar, gradually add flour and mix well.
• Beat in eggs one at a time.
• Add sour cream, lemon zest and vanilla.
• Pour into crust.
• Preheat oven to 325 degrees.
• Bake for 1 hour 15 minutes.
• Remove cake from oven and cool 15 minutes.
• Topping: Beat egg white with sugar until soft peaks appear.
• Fold in sour cream; spread on top of cake.
• Return cake to oven; bake until topping is set, (not brown) approx.
• 20 minutes.
• Turn off oven; with door open continue to let the cheesecake cook for another hour.
• Cool completely.
• Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
• Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
• Arrange fruit ontop; chill and Serve!

ULTIMATE CHEESECAKE

Steps:

• Preheat oven to 400'F.
• Grease the inside of a 9 inch springform pan (3 inches high). Remove side.
• CRUST: In large bowl, combine flour, sugar, lemon peel and vanilla. Make a well in the center. With a fork, blend in yolk and butter. Mix well, rubbing between fingertips, until smooth.
• On the bottom of the pan, form half of the dough into a ball. Place parchment or waxed paper on top, and roll pastry to edge of pan. Remove paper. Bake 6-8 minutes or until golden brown. Cool. Meanwhile, divide the rest of the dough into 3 balls. Cut six strips of waxed paper, 3 inches wide.
• On dampened surface, between paper strips, roll each part 2 1/4 inches wide and 9 inches long. Assemble springform pan with crust on the bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper strips and smooth inside crust with fingers. Preheat oven to 450'.
• Wrap the outside of the pan tightly with one sheet of wide heavy duty aluminum foil, making sure no seams are around the bottom. Boil 4 quarts of water. Place the springform pan in a large roasting pan.
• FILLING:.
• In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time. Beat until smooth, occasionally scraping down the bowl with a spatula. Beat in cream. Pour into pan, smooth the top with a spatula. Place the roasting pan with the springform pan on the middle rack of the oven and pull out so that you can reach it easily,. Push springform pan to one side and carefully pour the boiling water in the roasting pan until it comes to within 1" of the top. Carefully push it into the oven. Bake 10 minutes, reduce oven heat to 250'. Bake 1 1/2 hours longer, or until knife inserted comes out clean. Turn off oven, open door and allow to cool until water bath is tepid, about 1/2 hour. Remove cheesecake to a cooling rack and cool for 1 1/2 hours longer.