New York Cheesecake
Yield: 12 Servings
Ingredients
1 1/4 c graham cracker crumbs
1/4 c sugar
2 tb butter; melted
40 oz cream cheese; softened
1 1/2 c sugar
3 tb flour
1 pn salt
1 1/2 ts lemon juice
1 ts vanilla
5 eggs
2 egg yolks
1/4 c whipping cream
1 fresh fruit; optional
1 strawberry jelly; melted,
-optional
Instructions
Combine crumbs, 1/4 cup sugar, and butter; press into the bottom of a buttered 10-inch springform pan. Chill. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-1/2 cups sugar, flour; salt, lemon juice, and vanilla; beat 5 minutes. Add eggs and yolks, one at a time, beating after each addition. Add cream; mix well. Pour batter into prepared pan. Bake at 425 degrees for 10 minutes; reduce temperature to 250 degrees, bake 1 hour and 15 minutes or until set. DO NOT open oven door during baking time. Cool 1 hour; cover and chill at least 8 hours. Garnish with fresh fruit glazed with melted jelly, if desired.
Everything about Cheesecake Recipe.
Bake Cheesecake Recipe
How To Bake A Perfect Cheesecake
Yield: 1 Serving
Ingredients
Instructions
1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).
3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use it.
4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in the pan.
5. Check oven temperature for accuracy.
6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1 hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.
7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.
8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large) size.
Reetz says if all of these tips are followed, you should have a fabulous, non-falling cheesecake. She had to research all of this great information because as she says "cause I hate to tell you this - but, I get a perfect cheesecake every time." And I don't doubt that for a minute, Reetz. Liz Jones
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
Instructions
1. Wrapping the pan with foil keeps it watertight.
2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).
3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use it.
4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in the pan.
5. Check oven temperature for accuracy.
6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1 hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.
7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.
8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large) size.
Reetz says if all of these tips are followed, you should have a fabulous, non-falling cheesecake. She had to research all of this great information because as she says "cause I hate to tell you this - but, I get a perfect cheesecake every time." And I don't doubt that for a minute, Reetz. Liz Jones
Everything about Cheesecake Recipe.
Easy Cheesecake Recipe
Easy Cheesecake
Yield: 8 Servings
Ingredients
2 c cottage cheese, 1% fat
3/4 c frozen egg substitute
1 thawed
1/2 c light cream cheese
1/2 c sugar
1/4 ts vanilla extract
1/3 c vanilla yogurt, lowfat
1 tb sugar
1/8 ts lemon juice
Instructions
Preheat oven to 300 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan and bake for 35 minutes, or until edges are set. Combine yogurt, 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake. Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours. Garnish with mint leaves, if desired. (146 calories, 3.1 g fat, 19% calories from fat)
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
2 c cottage cheese, 1% fat
3/4 c frozen egg substitute
1 thawed
1/2 c light cream cheese
1/2 c sugar
1/4 ts vanilla extract
1/3 c vanilla yogurt, lowfat
1 tb sugar
1/8 ts lemon juice
Instructions
Preheat oven to 300 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan and bake for 35 minutes, or until edges are set. Combine yogurt, 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake. Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours. Garnish with mint leaves, if desired. (146 calories, 3.1 g fat, 19% calories from fat)
Everything about Cheesecake Recipe.
No Bake Cheesecake Recipe
No-Bake Cheesecake
Yield: 6 Servings
Ingredients
1 pie crust
1 pk cream cheese (8oz) softened
1/3 c sugar
1 c sour cream (1/2 pint)
2 ts vanilla
8 oz frozen whipped topping thaw
6 strawberries for garnish
Instructions
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped toping (8oz). Blend well and spoon into crust. Chill until set, at least 4 hours.
Everything about Cheesecake Recipe.
Yield: 6 Servings
Ingredients
1 pie crust
1 pk cream cheese (8oz) softened
1/3 c sugar
1 c sour cream (1/2 pint)
2 ts vanilla
8 oz frozen whipped topping thaw
6 strawberries for garnish
Instructions
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped toping (8oz). Blend well and spoon into crust. Chill until set, at least 4 hours.
Everything about Cheesecake Recipe.
Cream Cheesecake Recipe
Creamy Baked Cheesecake
Yield: 6 Servings
Ingredients
1 for mm by tpbk88a
1 1/2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; or butter; melted
16 oz softened cream cheese
14 oz eagle swt.condnsd.milk; can
1 evaporated milk!)
3 eggs
1/4 c real lemon lemon juice
8 oz sour cream at room temp
21 oz cheery pie filling; cold
Instructions
Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.
Everything about Cheesecake Recipe.
Yield: 6 Servings
Ingredients
1 for mm by tpbk88a
1 1/2 c graham cracker crumbs
1/4 c sugar
1/3 c margarine; or butter; melted
16 oz softened cream cheese
14 oz eagle swt.condnsd.milk; can
1 evaporated milk!)
3 eggs
1/4 c real lemon lemon juice
8 oz sour cream at room temp
21 oz cheery pie filling; cold
Instructions
Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.
Everything about Cheesecake Recipe.
Baked Cheesecake Recipe
Baked Vanilla Cheesecake
Yield: 8 Servings
Ingredients
2 tb Sugar
1 Egg
4 tb Ice water
1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 Eggs; separated
1 2/3 c All-purpose flour
1 Pinch salt
1/2 c Butter; cut in small pieces
1 tb Butter; (add to above)
1/4 c Cornstarch
5 Drops vanilla extract
1/2 c Milk
Instructions
Sift flour and salt into a large bowl. Using a pastry blender or 2 knives; cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork; lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching.
FILLING
Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.
Per serving: 1027 Calories (kcal); 62g Total Fat; (53% calories from fat); 13g Protein; 108g Carbohydrate; 251mg Cholesterol; 543mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 5 1/2 Other Carbohydrates
Everything about Cheesecake Recipe.
Yield: 8 Servings
Ingredients
2 tb Sugar
1 Egg
4 tb Ice water
1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 Eggs; separated
1 2/3 c All-purpose flour
1 Pinch salt
1/2 c Butter; cut in small pieces
1 tb Butter; (add to above)
1/4 c Cornstarch
5 Drops vanilla extract
1/2 c Milk
Instructions
Sift flour and salt into a large bowl. Using a pastry blender or 2 knives; cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork; lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching.
FILLING
Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.
Per serving: 1027 Calories (kcal); 62g Total Fat; (53% calories from fat); 13g Protein; 108g Carbohydrate; 251mg Cholesterol; 543mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 5 1/2 Other Carbohydrates
Everything about Cheesecake Recipe.
Best Cheesecake Recipe
The Best Ever Cheesecake
Ingredients
20 ounces cream cheese (2 1/2- 8 ounce packages)
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs
3 tablespoons cornstarch
1 pint heavy whipping cream
1/2 teaspoon salt
2 tablespoons lemon juice (I like to use fresh)
Directions
1. Cream together cheese, sugar, and vanilla.
2. dd eggs, one at a time. Mix well.
3. Add cornstarch, whipping cream and salt.
4. Mix on high speed for 3 minutes.
5. Add lemon juice.
6. Pour into prepared 10 inch crust in springform pan.
7. Bake 1 hour 15 minutes in a 350 degree oven.
8. Allow to cool in oven with door ajar for 1 hour.
9. Remove and cool on rack until cheesecake reaches room temperature.
10. Chill 12 hours before removing from pan.
11. Top with desired fruit.
Source : http://www.recipezaar.com/The-Best-Ever-Cheesecake-115634
Everything about Cheesecake Recipe.
Ingredients
20 ounces cream cheese (2 1/2- 8 ounce packages)
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs
3 tablespoons cornstarch
1 pint heavy whipping cream
1/2 teaspoon salt
2 tablespoons lemon juice (I like to use fresh)
Directions
1. Cream together cheese, sugar, and vanilla.
2. dd eggs, one at a time. Mix well.
3. Add cornstarch, whipping cream and salt.
4. Mix on high speed for 3 minutes.
5. Add lemon juice.
6. Pour into prepared 10 inch crust in springform pan.
7. Bake 1 hour 15 minutes in a 350 degree oven.
8. Allow to cool in oven with door ajar for 1 hour.
9. Remove and cool on rack until cheesecake reaches room temperature.
10. Chill 12 hours before removing from pan.
11. Top with desired fruit.
Source : http://www.recipezaar.com/The-Best-Ever-Cheesecake-115634
Everything about Cheesecake Recipe.
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