Our Favorite Cheesecake Recipes

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.

OUR FAVORITE CHEESECAKE

Steps:

• Preheat oven to 450°F.
• Combine graham cracker crumbs and 2 Tbs sugar in a bowl.
• Add butter and stir until moistened.
• Press mixture into the bottom and sides of a -inch springform pan to form crust.
• Place in freezer until ready to fill.
• In large bowl, beat cream cheese with hand mixer until creamy.
• Add sugar a little at a time until creamy.
• Beat in eggs one at a time.
• Beat in cornstarch.
• Beat in vanilla, almond extract, and lemon juice.
• Beat in sour cream.
• Pour into chilled pie crust.
• Place a shallow pan of water about 1/2 inch deep on bottom oven rack.
• Place cheesecake on rack above water.
• Bake 12 minutes.
• Without opening door, lower heat to 250 degrees.
• Let bake for 45 minutes to an hour or until center is set.
• Turn off oven and leave oven door ajar for 1 hour.
• Remove cake from oven and bring to room temperature
• Fridge overnight.
• You can top the cake with canned pie filling before chilling, or you can serve the plain cheesecake with a choice of chilled, canned pie fillings served on the side.

FAMILY-FAVORITE CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.