Perfect Cheesecake Recipes

THE ULTIMATE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the Crust:
• In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
• For the Filling:
• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

PERFECT CHEESECAKE EVERYTIME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
• Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
• Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
• Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

CLASSIC CHEESECAKE

Steps:

• Heat oven to 325 degrees.
• In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
• Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
• Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
• Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
• Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
• Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
• Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.

PERFECT CHEESECAKE

Steps:

• 1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
• 2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
• 3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
• 4. Remove the crust from the freezer and pour the filling into it.
• 5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

PERFECT CHEESECAKE

Steps:

• *Crust*.
• Preheat oven to 350°F.
• Combine flour, graham crumbs, sugar and salt in a bowl. Add melted butter and mix until an even crumbly texture.
• Press crust into a lightly greased 10-inch springform pan, pressing up the sides a bit.
• Bake for 12-15 minutes. Allow to cool.
• Reduce oven temperature to 300°F.
• *Filling*.
• Cream cheese until smooth and fluffy, scraping sides of bowl frequently. Gradually add sugar, again scraping sides often. Add in flour, scraped seeds from vanilla bean, vanilla extract, lemon zest and salt and mix well.
• Add eggs, one at a time, mixing well after each addition and again, scraping sides.
• Scrape filling into springform pan. Place into a baking pan with edges, and fill pan with boiling water 1 inch up the sides.
• Bake cheesecake for 90 minutes with the oven door cracked open slightly. Allow cake to sit at room temperature for an hour before chilling. It is essential to chill overnight.
• Gently run a knife around the edge of the cheesecake before removing springform ring. Cheesecakes cut best with a hot, dry knife.
• *Sugared Lemon Zest*.
• Slice off the top and tail of the lemons and score the lemons lengthwise about five times. Pull the scored peel off the lemons, as if peeling an orange. Julienne the peel segments (slice thinly lengthwise).
• Blanch the peel in a pot of boiling water for 2 minutes and drain (this cooks out the bitterness). Return zest to pot with 1 cup sugar and 1 cup boiling water and simmer until zest appears translucent, about 15 minutes.
• Drain well (you can reserve the syrup to poach fruits or brush onto a lemon loaf). Spread zest onto a parchment-lined baking sheet and let dry for a few hours (4-6). Toss zest with remaining 1/4 cup sugar to coat. Zest will keep in an airtight container for up to 2 weeks.
• *Sugared Pansies*.
• Whisk egg white until foamy, but not fully whipped.
• Brush or dip flowers with egg white delicately and dip into sugar. Set on a baking pan to dry. Flowers should last a few days in an airtight container.
• *To Assemble*.
• Arrange sugared zest around outside edge of cheesecake and dot top with sugared pansies.