Karens Cheater Cheesecake Recipes

CHEATER'S NEW YORK STYLE CHEESECAKE

Steps:

• Combine the sour cream, sugar, eggs, and vanilla extract in a mixer for one minute. Add the cream cheese and mix until smooth. Add the melted butter and mix a few seconds longer.
• Pour into ready-made pie crust ( I use the larger ones with the 2 extra servings) and bake at 325 degrees F for 45 minutes.
• If you want to brown the top, turn on the broiler and watch it. If you look away, it will burn.
• Cool for at least 4 hours in the refrigerator. Overnight is better. Cut into thin slices. It is cheesecake after all.
• We prefer it plain, but feel free to add the topping of your choice.

KAREN'S CHOCOLATE CHEESECAKE

Steps:

• Mix graham cracker crumbs, 1/3 cup sugar and melted butter.
• Press mixture onto bottom and up sides of a 9 inch springform pan.
• Beat cream cheese, 3/4 cup sugar, cocoa and vanilla until light and fluffy.
• Add eggs and blend well.
• Pour into prepared crust and bake at 375 for 20 minutes or until almost set.
• Remove from oven and cool.
• Cover and chill several hours. Overnight is best.

CHEATERS CHEESECAKE

Steps:

• Melt margarine.
• Add graham crumbs and sugar.
• Mix.
• Press into bottom of glass dish.
• Microwave 1 1/2 minutes.
• Combine all filling ingredients.
• Beat at high speed until smooth.
• Microwave 4-7 mins (stirring every 2 mins) Pour into cooled crust.
• Microwave at half power 7-15 minutes.
• Chill 6 hours.
• (filling thickens as it chills).

KAREN'S SECRET CHEESECAKE

Steps:

• Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 minutes.
• Add the egg and flour and mix until a smooth dough is formed.
• With your hands, shape it into a ball and flatten it into a disc.
• Wrap it in plastic wrap and refrigerate it until it's firm.
• Remove the sides from the springform pan (10 1/2" or 9 1/2") and press one third of the pastry evenly over the bottom.
• Place on baking sheet and bake in 400F oven for 6 minutes or until golden.
• Remove from the oven and cool.
• Increase oven temperature to 500°F.
• Butter the sides of the springform pan and attach it to the bottom.
• Press the remaining pastry about two thirds up the sides.
• Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally.
• Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly.
• Add eggs and yolks one at a time, beating well after each egg.
• Scrape the bowl one or two more times.
• Add in the sour cream; the mixture will be thin.
• Pour it into the pastry-lined springform pan.
• Place the pan on a baking sheet.
• Bake it in the oven at 500F for 8 minutes or until the top is golden.
• Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly.
• When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hours.
• Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight.
• Remove the sides of the springform pan.
• Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake.
• Keep it refrigerated until serving time!