Killer Cheesecake Recipes

NO-BAKE CHEESECAKE WITH SOUR CREAM

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

KILLER CHOCOLATE CHEESECAKE

Steps:

• Position oven rack in middle of oven; preheat oven to 350°.
• Butter a 9-inch springform pan and wrap the outside tightly with heavy-duty foil.
• Have a roasting pan ready, and put a kettle of water on to boil for the water bath.
• Make the crust: pulse the chocolate wafers in a food processor until finely ground.
• With the motor running, slowly add the butter, and process just until blended.
• Press mixture onto the bottom of the pan.
• Bake crust for 8-10 minutes, until it is set; let cool on a wire rack.
• Make the filling: melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
• Whisk in the cocoa powder.
• Remove the bowl from the heat and let the mixture cool to room temperature.
• Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to med-high speed, in a medium deep bowl until light and fluffy.
• Add in the eggs one at a time, beating well after each addition.
• Beat in the salt.
• Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
• Add in the sour cream and vanilla; beat until smooth, scraping sides of bowl as needed.
• Transfer the filling to the springform pan.
• Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.
• Bake for 45 minutes, or until the center is almost set but still slightly jiggly; do not overbake--the cheesecake will firm as it cools.
• Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
• Remove the springform pan from the water bath and let cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled, at least 12 hours, or overnight.
• To serve--let the cheesecake stand at room temperature for 20 minutes.
• Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.

OUR BEST CHEESECAKE

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.

KILLER CHEESECAKE

Steps:

• Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray, then line with parchment paper cut into a 10-inch round and a 28- by 4-inch strip; Cover outside of pan with foil to waterproof. Beat together cream cheese, butter, & sugar until light. Combine lemon juice, zest, extracts & cornstarch in a small bowl; mix until smooth. Add to cream cheese mixture & continue beating. Add eggs one at a time, until thoroughly combined. Pour batter into lined springform pan. Bake approximately 1 hour & 15 minutes in a water bath until center is just set. Cool in springform pan on a rack 30 minutes; To serve within an hour, remove base & cake to freezer; Or allow to chill completely in refrigerator, about 4 hours.