CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
1-2-3 CHEESECAKE RECIPE BY TASTY
Here's what you need: sweetened condensed milk, cream cheese, large eggs, pie pan
Provided by Perla Brazier
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C).
- Mix sweetened condensed milk, cream cheese, and eggs until smooth. Pour into the pan and bake 30-60 minutes, or until a toothpick inserted into the center comes out clean (the cheesecake will still be jiggly).
- Take out the cheesecake and let cool. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 30 grams, Fat 25 grams, Fiber 0 grams, Protein 10 grams, Sugar 28 grams
AMERICAN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, sugar, eggs, vanilla essense, mixed berry
Provided by Brenda Blanco
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF (180ºC).
- In a bowl, add the crushed graham crackers and melted butter and stir to combine.
- Place the graham cracker mixture in a greased 8-inch (20-cm) springform pan, spreading them in an even layer. Bake for 20 minutes or until in turns slightly golden on the top.
- In a bowl, mix the cream cheese and sugar using a hand mixer until smooth.
- Add the eggs and vanilla, and continue beating until all ingredients are fully incorporated.
- Add the cream cheese mixture to the top of the graham cracker crust.
- Bake for 1 hour, or until it looks semi-jiggly in the center and set on the edges.
- Refrigerate for 12 hours, or overnight.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 13 grams, Fat 43 grams, Fiber 0 grams, Protein 9 grams, Sugar 9 grams
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350°F (180°C).
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5-10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
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