Beverly Hills Cheesecake Recipes

BEVERLY HILLS CHEESECAKE

Steps:

• Place oven rack in centre of oven, heat to 350 degrees.
• Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Beat in lemon rind and 1 teaspoon of the vanilla.
• Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• Pour batter into reserved pan, spread top smooth.
• Gently rotate pan several quarter turns to settle batter.
• Bake until centre is just set, about 25 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed 30 minutes.
• Do not turn oven off.
• While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
• Gently spread sour cream mixture evenly over partially baked cake.
• (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
• Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
• Turn oven off.
• Let cake stand in oven with door propped open 8 inches for 30 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered 2 hours.
• Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
• Garnish with grapes before serving, if desired.

BEVERLY HILLS CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended.
• Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool 20 minutes before topping.
• For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving.