Company Cheesecake Recipe 475 Recipes

COMPANY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Increase oven temperature to 450°F.
• Beat cream cheese and cottage cheese in large bowl with mixer until blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 15 min. Reduce oven temperature to 250°F; continue baking 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Cool completely. Refrigerate 4 hours.

AMERICAN CHEESECAKE RECIPE BY TASTY

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!

COMPANY CHEESECAKE

Steps:

• In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack., Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°., In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Lightly beat eggs and egg yolks; add to cream cheese mixture just until blended. Beat in cream just until combined. Pour over crust. , Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

COMPANY CHEESECAKE RECIPE - (4.7/5)

Steps:

• Heat oven to 350 degrees. Stir together graham cracker crumbs and sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. 12 servings Cherry Glaze Drain 1 can (1 pound) pitted red tart cherries, reserving liquid. Add enough water to cherry liquid to measure 1 cup. Mix ½ cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and 4 drops red food colour. Cool thoroughly. Strawberry Glaze Mash enough fresh strawberries to measure 1 cup. Blend 1 cup sugar and 3 tablespoons cornstarch in small saucepan. Stir in 1/3 cup water and the strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Cool thoroughly.

BEST CLASSIC CHEESECAKE

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.