Best Best Ever Cheesecake Womans Day Dessert Lovers Cookbook Recipes

BEST EVER CHEESECAKE

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.

DELUXE CHEESECAKE

Steps:

• Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
• Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
• Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
• Increase the oven heat to 475 degrees.
• Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
• In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
• Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.

BEST EVER CHEESECAKE-WOMAN'S DAY DESSERT LOVER'S COOKBOOK 1981

Steps:

• In bowl combine flour, sugar and lemon zest. Make a well in center; add egg yolk, vanilla and butter. Blend with finger tips or fork until mixture resembles a crumbly rich cookie dough.
• Divide dough into 2 parts, one part slightly larger than the other. Grease a 9-inch spring-form pan; remove rim. Shape the smaller part of the dough into a ball; place in the botton of pan, Top with waxed paper; roll to edge, reserving any excess dough. remove paper.
• Bake in preheated 400F oven 6-8 minutes; cool.
• Divide remaining half of dough into 4 parts; roll each part between 2 pieces of waxed paper into 3x8 inch strips. Reassemble springorm pan. Remove top sheet of waxed paper from each pastry strip. Place one strip of pastry at a time along inside rim of pan, press against rim, remove paper. Repeat with remaining pastry strips, overlapping ends each time and pressing to seal.
• Cheesecake Filling:.
• In large bowl of mixer beat cream cheese, sugar, flour and lemon zest until smooth. Beat in eggs, one at a time., until thouroughly combined. Stir in milk and vanilla.
• Spoon Cream Cheese Filling into pan. Bake in a preheated 450F oven 10 minutes. Reduce oven to 250F and bake 1 hour and 20 minutes longer.
• Cool on wire rack until completely cooled.
• Pineapple Topping:.
• In small saucepan combine pineappple and cornstarch. Cook and stir until mixture bols and thickens. Stir in vanilla, cool.
• Spread Pineapple Topping over cheesecake. Cover lightly and refrigerate until cold. Loosen crust from pan with knife or spatula. Remove rim. Garnish with sliced strawberries, if desired. Makes about 16 servings.

THE BEST CHEESECAKE

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.

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.