Chads Cheesecake 7 Inch Springform Recipes

CHEESECAKE FOR A 7-INCH PAN RECIPE - (3.2/5)

Steps:

• Combine first three ingredients to make the crust. Grease 1/2 the way up the sides and the entire bottom of a 7-inch springform pan. Cover the sides of the pan with 2/3 cup crumb mixture. Press with the back of a spoon. Use the rest of the mixture on the bottom. Refrigerate while preparing the filling. Remove all ingredients from the refrigerator the night before. Separate the eggs and beat the whites until meringue consistency. Combine all other ingredients except whites and beat until smooth. Fold in whites till no streaks appear. Pour mixture into crust. Cover a pizza pan with foil and place the springform pan on the pizza pan. Bake for 20 mins at 375°F. (Check this sooner as it is smaller and will bake more quickly.) Remove from oven and let stand on a rack for 15 mins. Raise oven temperature to 475°F, then prepare the topping. Topping: Mix three ingredients with a spoon only until blended. Pour over the cooled cake and return to oven for 10 minutes. Let stand on a rack for 5-6 hours. When filling is cool, go around the sides with a knife, and remove from the pan. Do not cut until the next day. Store, covered until ready to serve.

PUMPKIN CHEESECAKE SUPREME (NO CRUST 7 INCH)

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.

CHAD'S CHEESECAKE (7 INCH SPRINGFORM)

Steps:

• 1. Bring some water to boil for a water bath (bain marie). Preheat oven to 350 degrees.
• 2. Butter a 7 inch springform pan. Wrap the pan in 2 layers of heavy duty foil. Scrunch foil down to not exceed the height of the springform pan. Select a square or rectangular baker that the springform pan will fit in. Place a non colored tea towel to lay flat on the bottom of the baking pan. Place prepared springform pan on top of the tea towel.
• 3. Now prepare the batter, by placing all the ingredients in a food processor. Process until smooth and completely blended. Scrape down sides several times.
• 4. Pour batter in prepared springform pan. Pour the boiling water in the lower baking pan to come half way up the springform pan.
• 5. Carefully place in pre-heated oven (350 degrees). Bake for 45 minutes. Reduce heat to 275 degrees and bake for another 45 minutes. Turn off oven and leave the cheesecake in the oven, without opening the door for 2 more hours.
• 6. Remove cake from oven. Remove the cake from the water bath. Sit on counter for 1 hour to cool further.
• 7. Place in the fridge to cool uncovered for 1 hour, then cover with a dome or inverted pan.
• 8. Refrigerate overnight before unmolding and serving. Can be made up to 3 days in advance.