Regal Cheesecake Recipes

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

REGAL CHEESECAKE

Steps:

• Crust: In a bowl crush the zwieback crackers, add melted butter and sugar.
• Press into a nine inch spring form pan and 1 1/2 inches up the sides.
• Set aside.
• Filling: In a large bowl beat cream cheese until smooth.
• Add one cup sugar and beat until fluffy.
• Add two whole eggs beat well.
• Add the three egg yolks, and continue to beat well.
• Stir in the sour cream, lemon juice, lemon zest, and vanilla, blending well.
• Whip egg whites to soft peaks adding the last 1/4 cup sugar, beating to stiff but not dry.
• Fold in the stiffly beaten egg whites, blending well.
• Turn filling into prepared pan.
• Bake at 350 degrees F.
• or until set about 50- 60 minutes.
• Remove from oven onto wire rack.
• Loosen around edges only with a spatula knife.
• Cool completely on rack in pan.
• Cover and refrigerate overnite or several hours.
• One hour before serving, slice strawberries in half and arrange onto top of cheesecake.
• Heat the jelly and glaze each berry and top to the edges.
• Cut into 16 slices to serve.

A NEW YORKER'S REAL ITALIAN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
• Mix sugar, crumbs, and melted butter together well to form crust.
• Press this mixture into the bottom of the springform pan and up the sides until you run out.
• Bake crust for about 7-10 minutes or until golden brown.
• Cool on wire rack while preparing the batter.
• With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
• Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
• Stir in the sour cream and vanilla by hand.
• Pour mixture into cooled crust.
• Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
• Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
• Bake for 90 minutes.
• After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
• Carefully remove cake from water pan and remove foil from springform pan.
• Cool on wire rack for 1 hour.
• Cover cake with plastic wrap and chill in refrigerator overnight.
• Enjoy!