Family Cheesecake Recipes

FAMILY CHEESECAKE SQUARES

Steps:

• Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly. , Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours. , Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.

FAMILY-FAVORITE CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

FAMILY CHEESECAKE

Steps:

• Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
• In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
• Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
• Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
• This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.

FAMILY-FAVORITE CHEESECAKE

Steps:

• Preheat oven to 350. Lightly butter bottom and sides of 10" springform pan.
• First four ingredients are for the crust. Mix graham cracker crumbs, sugar, cinnamon and melted butter in medium bowl to combine.
• Press crumb mixture into bottom of greased pan and 1/2 way up the sides.
• Bake 5 minutes, then remove to cooling rack.
• Decrease oven temp to 325.
• Next five ingredients are for the filling. In medium bowl beat egg whites to soft peaks.
• In large bowl mix cream cheese, sugar and vanilla until smooth.
• Add whole egg and egg yolks one at a time, mixing just until combined.
• Fold whipped egg whites into cream cheese mixture.
• Pour over crust.
• Bake 1 hour or until center is almost set. Shouldn't be too jiggly or moist-looking.
• Remove to wire rack, cool 10 minutes. Run sharp knife around edge to loosen. Cool at least 2 hours longer before adding topping.
• Last four ingredients are for the topping. Mix sour cream, sugar and vanilla.
• Fold in whipped cream.
• Spread over cheesecake.
• Refrigerate at least 3-4 hours.