6 Step Cheesecake Recipes

6-INCH CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• For the crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and butter with a fork. Press the mixture firmly into the bottom and sides of a 6-inch springform pan. Bake the crust for 6 minutes. Set aside.
• For the cheesecake filling, beat together the cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla, and cornstarch until combined. Stir in the sour cream until the batter is smooth and free of lumps.
• Pour the batter into the crust and bake at 350 degrees Fahrenheit for 35 minutes. Let the cake cool in the oven with the door slightly open for 3 hours.
• Refrigerate until ready to serve. Top with fresh strawberry slices. Enjoy!

6 STEP CHEESECAKE

Steps:

• Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
• Mix cream cheese with sugar.
• Mix in sugar, eggs and vanilla.
• Pour into cupcake cups or pie plate.
• Bake at 350°F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
• Cover cupcakes or full size cake with canned cherries.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.

3 STEP CHEESECAKE

Steps:

• MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
• Add eggs; mix until blended.
• POUR into crust.
• BAKE at 350 for 40 minutes or until center is almost set. Cool.
• Refrigerate 3 hours or overnight. Spread sour cream over cheesecake. Top with strawberries, Stem side down.
• Drizzle with jelly.

NEW YORK STYLE CHEESECAKE (6-INCH)

Steps:

• Preheat the oven to 350 degrees.
• Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
• Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
• Chill. Top with strawberries before serving.

NEW YORK CHEESECAKE (6 INCH)

Steps:

• Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake).
• Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
• Gently press the crumbs into the bottom and up the sides of the pan.
• Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform.
• Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake.
• Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly.
• Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes.
• Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.