CHEESECAKE SUPREME
This is the best cheese cake ever, a true New York cheese cake!
Provided by Muffy Nasner
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
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.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 49.4 g, Cholesterol 231.3 mg, Fat 42.1 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 25.1 g, Sodium 399.4 mg, Sugar 41.1 g
CHOCOLATE ORANGE SUPREME CHEESECAKE
Make and share this Chocolate Orange Supreme Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
- Bake at 325°F for 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
- Pour chocolate batter over crust.
- Bate at 350°F for 30 minutes.
- Reduce oven temperature to 325°F.
- Spoon remaining batter over chocolate batter continue baking 30 minutes more.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
CHEESECAKE SUPREME
This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.
Provided by Kellie in SLO
Categories Cheesecake
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.
CHOCOLATE CHIP CHEESECAKE SUPREME
This chocolate chip cheesecake is one of the more scrumptious ways we know of to use cream cheese and sour cream.
Provided by My Food and Family
Categories Chocolate 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.
Nutrition Facts : Calories 450, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
BEST CRUST CHEESECAKE SUPREME
This recipe is from my old tattered 1981 Better Homes cookbook. Tattered, because I've made this recipe so many times through the years I've worn the book out! Once you have this cheesecake you'll never want another.
Provided by Feisty
Categories Cheesecake
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.
Nutrition Facts : Calories 640, Fat 39.9, SaturatedFat 24.5, Cholesterol 194.6, Sodium 393.5, Carbohydrate 62, Fiber 0.9, Sugar 27.9, Protein 9.9
LEMON SUPREME CHEESECAKE
Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.
Provided by By Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 g
ANDES CHEESECAKE SUPREME
Got this recipe from tootsie.com but I haven't tried it yet. Looks tasty. Let me know how it turns out! I usually use chocolate graham crackers when it calls for chocolate cookie crumbs. Makes an almost brownie tasting crust and my family loves it! (Cooking time includes chilling time.)
Provided by OrchydMyst
Categories Cheesecake
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Mix crumbs and 3 tablespoons sugar in a small bowl.
- Add butter; mix well.
- Press onto bottom of 9-inch springform pan.
- Bake at 325°F, 10 minutes.
- Filling:.
- Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
- Add eggs and vanilla; mix on low speed just until well combined.
- Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
- pour into crust.
- Bake:.
- Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
- Run knife between rim of pan and cheesecake. Cool to room temperature.
- Topping:.
- Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
- Place remaining Andes Candies and whipping cream in microwaveable bowl.
- Microwave on high 45 seconds.
- Stir until candies are melted and mixture is smooth.
- Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
- Refrigerate cheesecake 3 hours or until serving time.
" REAL NEW YORK STYLE" CHEESECAKE SUPREME
This is so good! For anyone that is a cheesecake lover, you know that a good cheesecake is the best dessert going, and this is a goodie!
Provided by Chef mariajane
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE CRUST:.
- Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
- Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
- Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
- MAKE FILLING:.
- Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
- Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
- Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
- Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.
Nutrition Facts : Calories 625.9, Fat 45.2, SaturatedFat 27.7, Cholesterol 248.8, Sodium 410, Carbohydrate 45.7, Fiber 0.4, Sugar 33.7, Protein 11.3
CHOCOLATE ORANGE SUPREME CHEESECAKE
Steps:
- 1. BASE: Combine crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan and bake at 325 for 10 minutes.
- 2. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended; add eggs, one at a time, mixing well after each addition.
- 3. Blend in sour cream and vanilla.
- 4. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
- 5. Pour chocolate batter over crust and bake at 350, 30 minutes.
- 6. Reduce oven temperature to 325.
- 7. Spoon remaining batter over chocolate layer; continue baking 30 minutes.
- 8. Loosen cake from rim of pan; cool before removing rim of pan.
- 9. Chill and garnish with chocolate curls, if desired.
NORTHWEST CHEESECAKE SUPREME
This is an adopted recipe. I have not yet tried it, but the reviews below seem to vouch for its dependability. If you have specific suggestions, please let me know!
Provided by spatchcock
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
- Bake at 325 degrees F., 10 minutes.
- Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Bake at 450 degrees F., 10 minutes.
- Reduce temperature to 250 degrees F.; continue baking for 1 hour.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top with pie filling just before serving.
- VARIATION:.
- Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
RASPBERRY SUPREME CHEESECAKE
When I take this fruity, flavorful cheesecake to work, the pan is licked clean in no time at all! I never had a recipe for it, so when co-workers asked for it, I had to write down the recipe as I made it the next time.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Combine the first four ingredients. Press into a 13x9-in. dish; chill for 30 minutes. , Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. , Before serving, top with whipped cream and almonds. Store in refrigerator.
Nutrition Facts :
STRAWBERRY CHEESECAKE SUPREME
I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.
Provided by Lauren4372
Categories Cheesecake
Time 3h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment or waxed paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Fold in mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 minute or until slightly thickened.
- Whisk in 1 cup whipped topping; pour into prepared pan.
- Refridgerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved 8 strawberries in half.
- Spread remaining whipped topping around edge of cake and top with strawberry halves.
Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7
LEMON CHEESECAKE SUPREME
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. 2. Mix crumbs, butter, and 2 tablespoons of sugar. 3. press mix firmly and evenly into bottom of ungreased 9in spring form. 4. Bake 10 min, cool. 5. Heat oven 475. 6. Beat cream cheese, 7. 1 3/4 cups sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. 8. Continue beating, adding remaining eggs and egg yolks one at a time, until blended. 9. Blend in whip cream on low. 10. Pour in pan, bake 15 min. Reduce heat to 200. Bake 1 hr. Turn oven off. Leave cake in oven 15 min. Remove 4rm oven and cool completely.
CHEESECAKE SUPREME
Make and share this Cheesecake Supreme recipe from Food.com.
Provided by Lennie
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- First, make crust.
- Preheat oven to 325F degrees.
- Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes; remove from oven and turn oven temperature up to 450F.
- Now, make filling.
- Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed.
- Add eggs, one at a time, mixing well after each addition.
- At slow speed, blend in sour cream and vanilla; pour into crust.
- Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more.
- Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool.
- Chill; top servings with pie filling if desired.
LEMON SUPREME CHEESECAKE
Make and share this Lemon Supreme Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.
- In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.
- Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
- Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
- In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.
- Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.
- TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.
Nutrition Facts : Calories 395.8, Fat 29.3, SaturatedFat 15, Cholesterol 112.3, Sodium 276.9, Carbohydrate 29.6, Fiber 0.5, Sugar 13.2, Protein 5.1
CHEESECAKE SUPREME RECIPE - (4.1/5)
Provided by AzWench
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees fahrenheit. CRUST: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. Preheat oven to 450 degrees fahrenheit. FILLING: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat till creamy; add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust-lined pan. Bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with knife. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. STRAWBERRY GLAZE: Crush 1 cup fresh strawberries; add water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir till thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place the remaining 1 cup strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.
CHEESECAKE SUPREME
I made this delicious cheesecake for Valentines Day for my husband. I wanted to make one that I had never made before. I found this recipe in one of my Vintage Southern Living- Dessert Cookbooks. These recipes are ones that my mom always relied on. It did did not disappoint. The recipe itself is not hard but the most challenging...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degrees F. These are the main ingredients I used to make the crust. I decided to use Lemon Emulsion also for extra added lemon flavor.
- 2. INSTEAD OF MIXING THE CRUST BY HAND, I DECIDED TO USE MY FOOD PROCESSOR. Add the flour, sugar, lemon zest to a food processor or medium size bowl. Then using a pastry blender cut the butter into the flour mixture, or AS I DID CUT BUTTER INTO PATS AND ADD IT TO THE FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS CRUMBLY.
- 3. THEN ADD THE EGG YOLK VANILLA BEAN PASTE, & LEMON EMULSION AND BLEND THROUGHLY UNTIL DOUGH COMES TOGETHER.
- 4. Pat a third of dough on the bottom of a 9 inch spring form pan, until dough covers the entire bottom of pan, but REMOVE SIDES FIRST.
- 5. BAKE IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES OR UNTIL GOLDEN BROWN. Please contain yourself as you inhale the aroma from the crust while it bakes.
- 6. Allow bottom to cool then attach the sides of pan to the bottom, and pat the remainder of the dough to the sides of the pan to a height of about 1 3/4 inches. Then set aside till needed.
- 7. FILLING: TO MAKE THE FILLING, Preheat oven to 450 degrees F. Allow the cream cheese to come to room temperature. I leave mine out overnight. Add the cream cheese to a large stand mixer, then add in the lemon Zest, and Vanilla Bean Paste.
- 8. Beat the cream cheese mixture until creamy. Combine the sugar, flour & salt in a medium mixing bowl. Then gradually add it to the cream cheese.
- 9. Add the 5 large eggs plus the 2 egg yolks to a separate bowl. Now beat in one at a time, beating well after each addition, just until blended together.
- 10. Now switch from beater to a large spatula and gently stir in the whipping cream into cream cheese mixture until blended together.
- 11. Add filling to the crust lined Pan, & bake at 450 degrees F. for 12 minutes. Please note cake will rise well above top of cake pan during baking.
- 12. Then, Reduce oven temp to 300 degrees F. and continue baking for 55 minutes. Remove from oven and allow to cool for 30 minutes. Then loosen sides of pan, and run a spatula around the sides of the pan, BUT LEAVE SIDES ON PAN. Remove sides after 1 hour. Allow to cool for 2 additional hours, then refrigerate to chill completely. Top with your favorite fruit filling, and serve.
- 13. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SAY TO USE A WATER BATH, BUT I DO PLAN TO USE ONE THE NEXT TIME I MAKE THIS RECIPE TO PREVENT THE CRACKS IN THE SURFACE. The cracks do become smaller as the cake cools down, plus it is covered with fruit, but creating moisture in the oven should prevent the cracks all together.
MIMI'S CHEESECAKE SUPREME
This is a wonderful cheesecake that is likened to the New York cheesecakes--it is a favorite of my family. It has great flavor and consistency. I always have some kind of a sauce for it, but it can be a sauce of your choice.
Provided by Mimi in Maine
Categories Cheesecake
Time 1h20m
Yield 1 9
Number Of Ingredients 10
Steps:
- CRUST:.
- Generously butter a 9-inch springform pan.
- Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
- CHEESECAKE:.
- Let the cream cheese soften at room temperature for 1-1 1/2 hours.
- With electric mixer beat till creamy.
- Add the vanilla.
- In a separate small bowl mix the sugar, flour, and salt well.
- Gradually blend into the cheese mixture.
- Add eggs and egg yolks one at a time, beating after each addition just to blend.
- Add the sour cream.
- Gently stir in whipping cream.
- Gently pour into springform pan so that you don't remove the graham cracker crumbs.
- Bake at 450 degrees for 12 minutes.
- Reduce heat to 300 degrees and continue baking for 55 minutes.
- Remove from oven and cool.
- Loosen sides with spatula after 1/2 hour.
- Remove sides at the end of 1 hour.
- Allow to cool 2 hours longer.
- Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
- TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.
Nutrition Facts : Calories 6087.2, Fat 452.5, SaturatedFat 274.9, Cholesterol 2739.7, Sodium 4322.4, Carbohydrate 403.2, Fiber 0.6, Sugar 354.3, Protein 125.1
NEW YORK CHEESECAKE SUPREME
This is creamy, melt in your mouth, luscious cheesecake. The absolute best cheesecake.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Crust: Combine graham cracker crumbs, sugar and melted butter and press on bottom and sides of a 9 inch springform pan.
- 2. Cake: Beat cream cheese, sugar, flour, lemon peel, orange peel, and vanilla on low speed of electric mixer.
- 3. Gradually add eggs and yolks, one at a time.
- 4. Blend in whipping cream with a spoon.
- 5. Spread evenly into springform pan.
- 6. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees. Bake 55 minutes longer. Cool. Refrigerate overnight.
PUMPKIN CHEESECAKE SUPREME (NO CRUST 7 INCH)
Cheesecake ranks as "Supreme" among desserts. I prefer the kind that does not have a crust, such as "New York" style. I find the 9 inch cheesecakes make too much for my needs, so I like the 7 inch size. This Cheesecake will serve 10-12 slices and that is plenty for most of my occasions. I offer this as a very nice alternative to the "Pumpkin Pie". This recipe improves after a couple days in the fridge, so it is definitely a "make ahead" thing. I really like that! If I can make it ahead..."All the Better". I hope you include this wonderfully delicate dessert for one of your Holiday Meals.
Provided by Garrison Wayne @TheOrganizedChef
Categories Cakes
Number Of Ingredients 11
Steps:
- Grease a 7 inch springform pan with butter. Wrap the outside of pan with two layers of heavy duty foil. Scrunch to form tightly around the pan. Fold down sides to not extend above the pan.
- Before you start the batter, put a tea kettle of water on the burner to bring to a boil. This will be used to bake cheesecake in a water bath (Bain Marie).
- Place all of the ingredients in a food processor and blend until homogonous (totally smooth). It is best to have ingredients at room temperature for this recipe.
- Fill the prepared pan with the batter.
- Select a baking pan with sides lower than the cheesecake pan and a little wider that the cheesecake pan. Place a non-colored tea towel that is folded to fit perfectly flat in the bottom of the pan.
- Place the springform pan with the batter on top of the tea towel.
- The water you have put on to boil should be boiling by now. Pour boiling water in the outer pan to come at least half way up the outside of the inner pan (the cake pan).
- Carefully place the two pan combo in an oven heated to 325 degrees. Bake without opening oven for 1 hour and 25 minutes. Turn off oven and don't open the door for 1 hour more. After the total 2 hours and 25 minutes, crack the oven door and leave the cake to cool for an additional hour.
- Remove the cake from the oven and remove the cake from the water bath...also remove the outer layer of foil. Be careful not to drip water on the top of the cheesecake.
- Chill at least 4 hours in the fridge before serving. Keep covered with a dome. Do not place plastic on top of cake.
- Use a wet knife to slice cake and a pie server to lift from the springform bottom. Serve with a dollop of whipped cream.
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