A S 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.

A & S CHEESECAKE

Steps:

• Place a rack in the upper third of the oven; heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray; line the bottom with a round of parchment paper. spray the parchment. Wrap the outside of the pan with aluminum foil to prevent any water from coming in from the water bath (don't skip this step & be sure to use the heavy gauge foil - seriously).
• Press the farmer cheese through a fine-mesh strainer; place in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Add the cream cheese and sugar; beat on low speed until smooth, about 2 minutes, scraping down the sides of the bowl. Add the eggs and egg yolks, one at a time, scraping down the bowl after each addition. Beat in the lemon juice and vanilla.
• Beat in the sour cream. Slowly add the whipping cream, beating until blended; stop to scrape down the bowl and paddle every 30 seconds. Gently press the finished batter through a fine-mesh strainer.
• Pour the mixture into the prepared pan. Place the pan in a baking or a roasting pan; place on the oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the springform pan. Bake 1 hour.
• Turn off the oven; do not open the oven door. Leave in the oven until cake is golden and set, 45 minutes -- 1 hour (if you don't have a window, open the oven door quickly to check) (I just gave it the full hour - no problemo). Remove the cake from the oven; remove pan from the water bath to a rack. Cool to room temperature, about 2 hours. Chill at least 4 hours in the refrigerator.
• To serve, run a knife around the inside of the rim of the springform pan; remove the rim. Allow the cake to stand at room temperature 20 minutes before serving.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.