DREAMY CREAMY CHEESECAKE
This is a basic cheesecake recipe, it's the one recipe I can count on to always bake out the best, and is very easy to make also, it's a blank canvass for any topping you desire, you can substitute any flavor of extract you desire for the vanilla, I have even used 3-4 tablespoons of Irish cream or use any flavor of liquer the possibilities with this cheesecake are endless, for the best results use only full-fat products for this recipe!
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h15m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 9-inch springform baking pan.
- Mix the crackers with melted butter, and press into bottom of the pan.
- In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
- Add in half and half cream until well blended.
- Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
- Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
- Add in the sour cream and flour; beat until combined and smooth.
- Bake for 1 hour.
- Turn off oven heat (keep oven door closed).
- Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
- Chill in the refrigerator about 7 hours (or overnight is even better) before serving.
Nutrition Facts : Calories 6165.3, Fat 442.6, SaturatedFat 244.7, Cholesterol 2022, Sodium 4302.9, Carbohydrate 464.3, Fiber 4, Sugar 374.2, Protein 100.5
PAMPERED CHEF PERFECTLY CREAMY CHEESECAKE
This is the cheesecake recipe included in my Springform Pan Set from Pampered Chef. I didn't see it posted yet, which surprised me...
Provided by senseicheryl
Categories Dessert
Time 1h10m
Yield 1 9-inch pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
- For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
- Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.
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