Best Bakers Best White Velvet Cheesecake Recipes

WHITE VELVET CHEESECAKE

White Velvet Cheesecake image

Make and share this White Velvet Cheesecake recipe from Food.com.

Provided by conniecooks

Categories Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese
1/3 cup sugar
1 teaspoon lemon juice
6 ounces white chocolate, melted
3/4 cup sour cream
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
white chocolate curls

Steps:

Cheesecake:.
Beat cream cheese, Sugar, lemon juice until blended and smooth.
Add remaining ingredients. Mix well.
Pour batter into lightly greased 8 1/2 " springform pan.
Smooth top.
Bake at 450F for 10 minutes.
Reduce heat to 325F and bake 30 -35 minutes longer.
Topping:.
Combine sour cream and sugar.
Spread over cheesecake .
Bake 5 minutes longer.
Run sharp knife around sides.
Let cool before removing sides.
Refrigerate at least 5 hours.
Garnish with curls and fresh fruit if desired.

Nutrition Facts : Calories 387.6, Fat 30.7, SaturatedFat 18.8, Cholesterol 112.3, Sodium 184.9, Carbohydrate 22.4, Sugar 19.5, Protein 7

THE BEST CHEESECAKE

The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

BAKER'S BEST WHITE VELVET CHEESECAKE

Baker's Best White Velvet Cheesecake image

This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in...

Provided by kelly ealey

Categories Chocolate

Time 1h5m

Number Of Ingredients 12

Ingredients

2-8oz pkg cream cheese, softened @ room temp
1/3 c granulated sugar
1 tsp lemon juice, fresh
6 oz baker's white chocolate, melted
3/4 c sour cream
2 large eggs, @ room temp
1 tsp vanilla extract
TOPPING
1 c sour cream
2 Tbsp granulated sugar
GARNISH
white chocolate curls and or fresh fruit

Steps:

1. CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
2. Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
3. *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
4. *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.