Best Mimis Cheesecake Supreme Recipes

MIMI'S CHEESECAKE SUPREME

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.

CHEESECAKE SUPREME

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.

CHEESECAKE SUPREME

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.

CHEESECAKE SUPREME

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.

NORTHWEST CHEESECAKE SUPREME

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.

ANDES CHEESECAKE SUPREME

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

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.

BEST CRUST CHEESECAKE SUPREME

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.