OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
DELICATE CHEESECAKE
Another crustless cheesecake. Why no crust? you ask. Well, I can be more decadent with some whipped cream for the topping (and some strawberries/raspberries/blueberries).
Provided by evelynathens
Categories Cheesecake
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 inch cake pan.
- In a large bowl, beat together cream cheese and butter until light and fluffy.
- Add half the sugar, the egg yolks, orange-flower water, zest, vanilla, almond and lemon extracts and beat mixture on lowest setting for 2-3 minutes, or until well-combined.
- Add cornstarch and beat until just combined.
- In a bowl with cleaned beaters, beat whites until they hold soft peaks; beat in remaining sugar, a little at a time, and beat until the whites hold stiff peaks.
- Fold the whites into the cream cheese gently but thoroughly.
- Pour batter into prepared cake pan.
- Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
- Bake for 40-45 minutes, or until top is light-golden-brown and set.
- Remove cake and let cool completely.
- Chill overnight.
- To unmold: Dip cake pan in a large pan of hot water for 5 seconds, invert a platter over it and invert cheesecake onto platter.
- Dust top of cake with icing sugar.
Nutrition Facts : Calories 397.4, Fat 29.4, SaturatedFat 17.5, Cholesterol 218.4, Sodium 255, Carbohydrate 26.3, Sugar 22.6, Protein 7.9
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