CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
CLASSIC CHEESECAKE
This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
- For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
- Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
- For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
BEST CLASSIC CHEESECAKE
Rich and dense, ultra-creamy, and subtly sweet, this classic cheesecake with a graham cracker crust is a decadent treat. Follow this foolproof method with expert technique tips to make a perfect cheesecake that doesn't sink, crack, burn, or curdle. Get creative with the toppings - serve with chocolate ganache, caramel sauce, whipped cream, fresh fruit, or cherry pie filling!
Provided by eatcakebemerry
Categories Cheesecake
Time 14h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
- While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
- Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
- Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
- Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
- Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
- Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
- Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
- Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
- Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
- Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 35.5 g, Cholesterol 162.7 mg, Fat 36.3 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 22 g, Sodium 297.5 mg
CLASSIC CHEESECAKE
This classic cheesecake has a sour cream topping and a homemade graham cracker crust. Enjoy with fresh strawberries and whipped cream.
Provided by Christianna Ripley
Categories Desserts Cakes Cheesecake Recipes
Time 6h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
- Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
- Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
- Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
- Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
- Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 38.6 g, Cholesterol 152.2 mg, Fat 39 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 23.5 g, Sodium 342.3 mg, Sugar 29.3 g
CLASSIC CHEESECAKE
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g
CLASSIC CHEESECAKE
The Ancient Greeks made the earliest known cheesecakes. During the first Olympics, athletes ate a version made with flour, honey and cheese for energy. Modern cheesecake, made with cream cheese, appeared much later, showing up in New York City in the early 1900s.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350˚ F. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300˚ F.
- Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust.
- Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes.
- Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.
- Drain two 14.5-ounce cans tart cherries, reserving 1/3 cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, 2/3 cup sugar, 1/2 vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in 1/4 teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.
- Heat 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.
- Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon lime zest. Toss the ginger-lime syrup with 3/4 cup chopped pineapple, 2 chopped kiwis and 1/2 chopped mango.
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