THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
AMARETTO CHEESECAKE
Everything is perfect about this cheesecake from the crust to the toasted almonds, but the delicate creamy cheesecake is the star. If you follow Rick's directions with the water bath and unusual baking method you will have one of the creamiest cheesecakes. Not only is it rich and decadent, but it is beautiful too.
Provided by Rick Long
Categories Other Desserts
Time 2h
Number Of Ingredients 14
Steps:
- 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
- 2. Beat cream cheese with an electric mixer until light an fluffy'.
- 3. Gradually add sugar, flour, and corn starch beating well.
- 4. Add eggs one at a time beating well after each addition.
- 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
- 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
- 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
- 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
- 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
- 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.
PUMPKIN PIE CHEESECAKE
This pumpkin pie cheesecake will be a scrumptious addition to your holiday baking. Simple to make, it combines classic pumpkin pie flavors with the silky creaminess of a cheesecake. We loved the soft and smooth texture and creamy pumpkin flavor in this dessert.
Provided by Kimberli Cardosi
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Scramble the eggs before adding to the batter.
- 2. Combine cream cheese, sugar, and scrambled eggs to a mixing bowl. Then mix together until smooth with the cream and sugar. I use my mixer sometimes.
- 3. Add your cinnamon, ginger, nutmeg, cloves, vanilla and then your can of pumpkin.
- 4. Mix very well; again I use my mixer until smooth.
- 5. Pour into your already made graham cracker pie crust.
- 6. Put into an oven at 350 for about 40 to 45 minutes.
- 7. Now it's your choice to add whipped cream or a caramel topping would do wonder but I love the creaminess of the cheesecake alone. Happy Baking!
BLUEBERRY CHEESECAKE
The flavors of fresh blueberries and lemon adorn this silky smooth cheesecake. It's cooked low and slow as not to overcook the blueberries. The cream cheese filling is a perfectly soft and smooth texture. An elegant springtime dessert, the cheesecake alone is delicious. To make this cheesecake even prettier, we spread a blueberry...
Provided by Sharon Whitley
Categories Other Desserts
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. In a small bowl, stir together crumbs and sugar.
- 2. Add melted butter or margarine. Stir until well combined.
- 3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
- 4. In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
- 5. Add eggs and egg yolk, one at a time, beating well after each addition.
- 6. Stir in whipping cream, vanilla extract, and lemon peel.
- 7. Fold in blueberries.
- 8. Pour the cream cheese mixture over the crust.
- 9. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
- 10. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.
KEY LIME CHEESECAKE
Attention all you lime fans out there! This light and creamy cheesecake offers up some delightful lime flavor. The lime is subtle but flavorful. A delicious flavor profile. It's a perfect dessert to enjoy on those hot summer nights out on the patio.
Provided by SK H
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Combine crumbs, butter, and 1 Tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.
- 2. Press the crumbs onto the bottom and halfway up the sides of an 8" springform pan.
- 3. Bake crust for about 5 minutes and set aside.
- 4. In a large bowl combine cream cheese, 1 cup sugar, and vanilla extract. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.
- 5. Pour filling into crust.
- 6. Bake for 60 to 70 mins. If the top is turning light brown, it's done.
- 7. Remove from oven and allow to cool until room temperature. Then put uncovered into fridge.
- 8. When chilled, remove the pan sides and cut. Serve with whipped cream.
BLUE RIBBON CHEESECAKE
This is a really delicous & unique cheesecake. No springform pan needed. Originally pulled this out of Good Housekeeping in 2008. It was created by Lindell Hughes & she won a state fair ribbon for it. Easy & wonderful.
Provided by bkellum
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F In 13"x9" glass or ceramic baking dish, mix crumbs, butter, cinnamon & 1/2 cup sugar until crumbs are evenly moistened. Reserve 1 cup crumb mixture. Press remaining mixture firmly onto the bottom of the baking dish.
- 2. In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 t. salt & remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
- 3. Pour cream cheese mixture over crust & spread evenly. Bake 20 minutes, remove from oven & sprinkle with reserved crumb mixture. Return to oven baking 10 minutes longer. Turn oven off; leave cheesecake in oven 1 hour. Remove & cool completely on wire rack. Cover & refrigerate until well chilled, at least 3 hours or overnight.
Nutrition Facts : Calories 355.8, Fat 25.1, SaturatedFat 14, Cholesterol 104.5, Sodium 280.7, Carbohydrate 29.2, Fiber 0.4, Sugar 23.9, Protein 4.8
BLUE-RIBBON CHEESECAKE
Found this in Good Housekeeping Magazine, May, 2006. From Lindell Hughes of Neosho, Missouri. She made this as a young girl for a 4-H competition and her recipe eventually won a prize at the state fair. It is made in a 13" X 9" glass or ceramic baking dish. Cooling and chilling time not included in estimates nor is the extra hour in the oven after baking.
Provided by Oolala
Categories Cheesecake
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish.
- In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
- Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.
Nutrition Facts : Calories 361.9, Fat 25.6, SaturatedFat 15.3, Cholesterol 108, Sodium 269.2, Carbohydrate 28.8, Fiber 0.4, Sugar 22.2, Protein 5.6
BLUE RIBBON APPLE BUTTER CHEESECAKE BARS
These bars are from a Bed & Breakfast in West Virginia...They are sweetened with maple syrup...Excellent!
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease a 9x13" baking pan or coat with nonstick spray.
- In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
- Beat or stir the flour into the butter mixture just until evenly incorporated.
- Firmly press the dough into the pan.
- Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
- Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
- Transfer the pan to a wire rack and let cool briefly.
- Using a table knife, spread the apple butter evenly over the dough.
- CREAM CHEESE LAYER.
- In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
- Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
- Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
- Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
- Refrigerate until chilled and firm, about 1 hour.
- Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.
Nutrition Facts : Calories 183.7, Fat 11.5, SaturatedFat 7.2, Cholesterol 44.4, Sodium 91.2, Carbohydrate 17.4, Fiber 0.5, Sugar 8.3, Protein 2.7
More about "blue ribbon cheesecake recipes"
BLUE RIBBON CHEESECAKE RECIPE | RECIPELAND
From recipeland.com
3/5 (6)Total Time 30 minsServings 1Calories 1340 per serving
BLUE RIBBON CHEVRE CHEESECAKE RECIPE - RECIPELAND.COM
From recipeland.com
THE BLUE RIBBON CHEESECAKE RECIPE - FOODREFERENCE.COM
From foodreference.com
BLUE RIBBON CHEESECAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
29 AWARD WINNING CAKE RECIPES TO WIN THE BLUE RIBBON AT THE FAIR
From morningchores.com
SOUR CREAM TOPPED CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUE RIBBON CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BLUE RIBBON CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
BLUE RIBBON CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BA'S BEST CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
BLUE RIBBON CHEESECAKE | RECIPELION.COM
From recipelion.com
BLUE RIBBON RECIPES AWARD WINNING | BLUE RIBBON RECIPES BOOK
From easytopreparerecipes.com
MINNESOTA HONEY CHEESECAKE RECIPE - BLUE RIBBON GROUP
From blueribbongroup.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #eggs-dairy #american #oven #easy #refrigerator #potluck #dinner-party #holiday-event #kid-friendly #kosher #cheesecake #cheese #eggs #dietary #midwestern #to-go #equipment #small-appliance #mixer #number-of-servings #3-steps-or-less
You'll also love