Best My Mothers 1 Deliciously Rich Cheesecake Recipes

MY MOM'S CHEESECAKE

Steps:

• Preheat oven 325 degrees, butter a 9inch springform pan.
• whip egg whites with 3/4 cup sugar ntil very stiff.
• Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
• I use the mixer for this.
• gently fold whipped whites into cheese mixture and add the orange peel.
• pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
• In my oven it takes about 40-50min.
• Remove from oven and let rest.
• Cool completely.
• I normally cool overnight before topping, best to keep in the fridge.
• to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
• Pour over the cake and keep in the fridge.
• Before serving you could top with berries or other fruits sprinkled with powder sugar.
• It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.

MY MOTHER'S #1 DELICIOUSLY RICH CHEESECAKE

Steps:

• ---CRUST---.
• Mix everything and press into 10x15-inch pan or dish.
• ---FILLING---.
• Mix cream cheese, mascarpone, and bakers cheese together in FOOD PROCESSOR.
• ADD sugar and mix.
• ADD 11 egg yolks and extracts; mix.
• Beat egg whites in a clean, dry bowl with clean, dry beaters.
• FOLD into the cheese mixture.
• MIX in the raisins and/or nuts.
• BAKE at 350F for 40 minutes or until center is almost set.
• COOL.
• ---CHOCOLATE TOPPING---.
• Put chocolate and milk in sauce pan on low heat and stir constantly until chocolate is melted.
• Pour over baked cake.
• Store the leftover cheesecake in the fridge.

RICH NO BAKE CHEESECAKE

Steps:

• Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch springform pan.
• Bake at 350° for 5 minutes.
• Let cool.
• Dissolve jello in boiling water and chill until it thickens (syrupy).
• In large mixing bowl, beat together cream cheese, sugar and vanilla until creamy.
• On low speed, beat the jello into cream cheese mixture.
• In separate small bowl, beat the whipping cream and 2 tbs sugar and fold into jello/cream cheese mixture.
• Pour in crust and chill until set-about 1 1/2 hours.
• I don't know about using the unflavored gelatin and lemon juice. I would imagine that if you keep the liquid in the same quantities, you should be fine. One packet of gelatin dissolved in 1 cup of boiling water-just make sure its all dissolved. I would start with 1 tbs of lemon juice and taste and go from there. You will also need to add a sweetner of some sort to balance the tartness of the lemon. (added 5-5-04) B

MOMMA'S CHEESECAKE

Steps:

• Heat oven to 375°F. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.
• Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.
• Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.
• Bake 15 minutes. Reduce oven temperature to 300°F. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.
• Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 to 30 seconds or until thin enough to drizzle. Drizzle frosting over cheesecake; top with pecans and coconut. Store covered in refrigerator.

CREAMY & RICH CHEESECAKE

Steps:

• To prepare the crust:.
• Grease a 10 inch spring form pan. Mix ingredients for crust and put in pan and pat down evenly. Place in freezer until cheese mixture is ready.
• To prepare cheesecake filling:.
• pre heat oven to 325 degrees.
• Mix all the ingredients for filling together and pour over crumbs.
• Bake for 20 minutes at 325 then turn down the oven to 300 and bake for an additional 40 minutes more. Turn off the oven and leave the cake in the oven for another hour to cool. IMPORTANT- DO NOT OPEN OVEN WHILE CAKE IS COOLING.
• Take cake out and refrigerate when cold release lock on spring fornm pan and serve.
• Can be topped with your favorite canned fruit or pie filling . I like to use canned blueberry or cherry pie filling.