Finale Cheesecake Recipes

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

FINALE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
• Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan.
• Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.

GRAND FINALE CHEESECAKE

Steps:

• Heat oven to 325.
• ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
• Stir in melted butter.
• Press mixture onto bottom and up side of 8\" springform pan or round pan with removable bottom.
• In small microwave-safe bowl, place chocolate.
• Microwave on high 1 minute or until chocolate is melted and smooth when stirred.
• In large mixer bowl, beat cream cheese until fluffy.
• Stir together sugar, cocoa and salt; blend into cream cheese mixture.
• Add eggs and vanilla; beat until well blended.
• Add melted chocolate; beat just until blended.
• Pour into prepared ALMOND CRUST.
• Bake 35-40 minutes or until almost set.
• Remove from oven to wire rack.
• With knife, loosen cake from side of pan.
• Cool completely; remove side of pan.
• Refrigerate several hours before serving.
• Garnish with shipped cream, if desired.
• Cover; refrigerate leftover cheesecake.