Plain 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.

BASIC CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
• Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

ORIGINAL CHEESECAKE

Steps:

• Preheat the oven to 180C/ fan 160C/ gas 4.
• Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.
• Cool the base of the cheesecake while preparing the filling.
• Stir in a bowl the soft cheese and the caster sugar for a little. Continue by adding the double cream. Pour the mixture in the tin and smooth with a spoon or a spatula.
• Leave to set in the fridge for 1 hour or better overnight and serve with strawberries or rasberries or any marmelade you like.

CLASSIC CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

PLAIN CHEESECAKE

Steps:

• For the base combine bread crumbs and sugar with margarine and blend with a fork until well combined and resembles fine bread crumbs in it's original state.
• A next way you can go about making base is to add bread crumbs and sugar to the blender then melt butter and pour in; blend for 1 min or until well combined and resembles fine bread crumbs in it's original state.
• Grease 9-inch. round/square tin and add base press to the bottom and sides evenly.
• At speed 2 on a electrical mixer, cream shortening and sugar together, then combine salt and milk powder and continue to cream.
• Add cheese and flour to cream mixture and continue to cream.
• Add eggs in 3 stages, then water after and blend well. Add vanilla and lime juice to flavor the mixture.
• Pour in prepared tin and bake in a 350°F oven for 1 hour or until when tested with a skewer comes out clean.