Time 4h35m Yield 12 Number Of Ingredients 10 Steps:
Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.) Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Time 9h38m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray. Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition. Add in the cream and beat until it’s just incorporated in the batter. Pour filling into prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free. Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly. Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours. Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
Yield 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper. In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand. Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer. Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature. Once cool, line the sides of the springform pan with parchment paper. In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy. Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine. Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy. Pour the cream cheese mixture into the cooled crust. Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water. Gently transfer the baking dish to the oven and bake for 1 hour. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic wrap and transfer to the refrigerator overnight. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining. Top with fresh berries, if desired. Dip a knife into hot water for clean slices, then slice and serve. Enjoy!
Time 7h45m Number Of Ingredients 9 Steps:
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter. Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Time 4h20m Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 325°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Time 1h5m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Time 10h45m Number Of Ingredients 9 Steps:
Place oven racks in the center of the oven. Preheat oven to 350 degrees. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds ’til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full! Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Time 1h35m Number Of Ingredients 9 Steps:
For the crust:1. Place graham crackers (almost two full packages) in food processor until finely crumbled.2. In medium sized bowl, combine melted butter, graham cracker crumbs and 3 tablespoons of granulated sugar. Stir until ingredients moistened.3. Press cookie mixture into bottom and sides of 8 1/2" to 9" springform pan. 4. Double wrap the bottom of springform pan with aluminum foil. For the filling:1. In large bowl, combine softened cream cheese and granulated sugar. Blend with electric mixer for three minutes on medium speed until light and fluffy.2. Add in eggs one at a time and blend on medium speed until well combined.3. Add in vanilla extract, lemon juice and heavy cream. Blend on low speed until smooth and creamy. (Batter will be slightly runny)4. Pour batter into prepared springform pan.5. Place springform pan in larger baking dish. Use large cup to pour hot water into baking dish. Fill half of baking dish.6. Bake at 325 degrees F for one hour, ten minutes. Shut off oven and crack oven door. Keep cheesecake in oven for additional thirty minutes.7. Remove cheesecake from oven. Wipe excess water from foil. Remove foil from bottom of pan. 8. Cover top of pan with foil and refrigerate for at least 8 hours.9. Carefully run knife around edges of springform pan prior to releasing pan.10. Store refrigerated.
Time 5h45m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Time 1h30m Yield 1 9inch cheesecake, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 325°F. Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter. In the bowl of a food processor, combine the crumbs and remaining butter. Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan. Bake until firm and lightly browned, about 15 minutes. Cool on a wire rack. In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl frequently. Beat in the lemon zest, vanilla and salt. Fold in the sour cream by hand. Scrape the filling into the crust and smooth the top. Bake until the cake is barely set, about 45 minutes. Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
Time 1h15m Yield 1 (9-inch) cheesecake Number Of Ingredients 9 Steps:
Set oven to 350 degrees. Grease a 9-inch springform baking pan. Mix the crackers with melted butter, and press into bottom of the pan. In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes). Add in half and half cream until well blended. Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly. Add in eggs to cream cheese mixture, and beat until combined (about 1 minute). Add in the sour cream and flour; beat until combined and smooth. Bake for 1 hour. Turn off oven heat (keep oven door closed). Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking). Chill in the refrigerator about 7 hours (or overnight is even better) before serving.
Time 6h30m Number Of Ingredients 9 Steps:
Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath. Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand. Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Time 30m Yield Serves 4 Number Of Ingredients 0 Steps:
In a mixing Bowl mix together biscuit, sugar and butter. When well mixed line a 20inch round tin and pat down firmly the base, refrigerate till set. In a large mixing bowl, mix together using a wooden spoon, the cream cheese, icing sugar, vanilla and double cream until a light and creamy Spoon the mixture over the biscuit base, ensuring their is no bubbles and smooth over the top with a spatular. refrigerate for at least 1 hour untill set To serve remove from cake by lifting lining paper and cut into slices.
