Time 1h40m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Time 3h35m Yield 16 servings Number Of Ingredients 11 Steps:
Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment. Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices. Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside. Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan. Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.
Time 5h50m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.) In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes. In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight. Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
Time 1h20m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool. Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough. For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan. Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.
Time 1h45m Yield 12 serving(s) Number Of Ingredients 23 Steps:
MAKE CRUST: Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend throughly. Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed). Be sure to leave the edges clear to put the sides on later. Bake in 400 degree oven about 8 minutes or until golden, Cool. Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches. MAKE FILLING: Beat cream chesse until creamy. Add vanilla and lemon peel. In a separate bowl mix together sugar, flour and salt. Gradually blend into cheese mixture. Add eggs and egg yolks one at a time, beater after each just to blend. Gently stir in whipping cream. Pour into the crust lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with saptula after 1/2 hour. Remove sides at the end of 1 hour. Allow to cool 2 hours longer. Serve plain or top with Strawberry or Pineapple Glaze. STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes. Mix the cornstarch with the sugar (amount depends on how sweet the berries are). Stir into hot berry mixture. Bring to boiling; stirring constantly. Cook until thick and clear. Cool to room temperature. Place remaining strawberries on top of the cooled cheesecake. Pour glaze over the strawberries and chill about 2 hours. PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel. Heat, stirring constantly, until mixture comes to boiling. Cook and stir until thick and clear. Cool to room temperature. Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake. Spoon glaze over; chill 2 hours.
Time 1h40m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
More about “cheesecake supreme recipes”
Time 6h15m Yield 12 servings Number Of Ingredients 9 Steps:
Heat oven to 325°F. Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust. Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
