THE BEST VANILLA BEAN CHEESECAKE
Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.
Provided by littlebit86
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time P1DT3h5m
Yield 8
Number Of Ingredients 16
Steps:
- Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
- Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
- Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
- Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
- Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
- Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
- Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.
Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g
ULTIMATE CHEESECAKE
I got this recipe off the foodnetwork.com site. Haven't tried it yet but i'll make it for my boyfriend on his birthday. He loves cheesecake Recipe Summary Difficulty: Expert Prep Time: 30 minutes Inactive Prep Time: 4 hours 30 minutes Cook Time: 1 hour 15 minutes Yield: 6 to 8 servings
Provided by Czarinas Cookbook
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Crust: Preheat the oven to 325 degrees F.
- 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 overbeaten.
- 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 1 hour to 1 hour 15 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.
- *********.
- For the Topping:.
- 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.
- **********.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
- Wipe dry after each cut.
Nutrition Facts : Calories 872.6, Fat 61.8, SaturatedFat 34.4, Cholesterol 256.8, Sodium 476.6, Carbohydrate 72.4, Fiber 2.1, Sugar 56.5, Protein 11.7
5-INGREDIENT NO-BAKE CHEESECAKE
Easy 5-ingredient no-bake cheesecake. It's all about chemistry. The most important part of this recipe is to leave the cream cheese out for a couple of hours at room temperature before mixing. Not doing so, will create lumps of cream cheese that will affect the flavor of this pie.
Provided by Mary-Helen Matthews
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 54 g, Cholesterol 47.5 mg, Fat 26.1 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 15.1 g, Sodium 315.8 mg, Sugar 41.5 g
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