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.
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.
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