Donnas Famous Cheesecake Recipes

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SWEETENED CONDENSED MILK CHEESECAKE



Sweetened Condensed Milk Cheesecake image

This cheesecake is super simple to make and is basically no fail! I've never had it crack on me. Plus it has the rich goodness of sweetened condensed milk baked, so you know it has to be good! Follow my simple tips and you'll be enjoying your own perfect cheesecake as well.

Provided by Carlee

Categories     Cheesecake

Time 2h50m

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs*
4 Tablespoons butter, melted
14 oz can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon lemon extract (or almond or flavor of your choice)
24 oz cream cheese, softened
4 eggs

Steps:

  • Preheat oven to 300°F
  • Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.
  • Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Beat in the condensed milk and flavorings until smooth.
  • Add the eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
  • Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
  • Bake until the middle doesn't jiggle, about an hour
  • Let cool and then chill at least a couple of hours, preferably over night.

Nutrition Facts : Calories 447 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

OUR BEST CHEESECAKE



Our Best Cheesecake image

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

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

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

BAKED CHOCOLATE TOFU CHEESECAKE



Baked Chocolate Tofu Cheesecake image

This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Chocolate     Tofu     Cake     Bake     Dairy Free     Vegan     Coconut     Peanut Free     Freeze/Chill     Wheat/Gluten-Free     Vegetarian     Birthday     Christmas

Yield 12 servings

Number Of Ingredients 13

Base:
⅔ cup (50g or 1¾ oz) desiccated coconut
⅔ cup (160g or ½ oz) cashew butter
¼ cup (60ml or 2 fl oz) pure maple syrup
Filling:
500g (1 lb) silken tofu, at room temperature
⅔ cup (160g or 5½ oz) firmly packed brown sugar
200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
2 tablespoons cocoa powder
1½ tablespoons cornflour (cornstarch)
Toppings:
Blueberries, halved
Whipped coconut cream (optional)

Steps:

  • Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
  • To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

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