GOURMET CHEESECAKE
Found this recipe in a pile of magazine clippings and it was so elaborate, I had to try it. The finished product is a gigantic HEAVY cake that will truly impress anyone.
Provided by pies and cakes and
Categories Cheesecake
Time 2h20m
Yield 1 10, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cookie crust: Place butter and sugar in mixer bowl and mix till fluffy, about 3 minutes, scraping often. Add yolks and mix thoroughly. Add vanilla and salt, and then flour. Allow to mix till it forms a ball and then remove from bowl and place on floured surface. Roll into a circle and place bottom of 10" springform pan over dough and cut around it with a knife a little smaller (about 1/4") than the pan bottom. Transfer to cookie sheet covered with parchment and bake at 350° for 15-18 minutes or till JUST browned on edges. Cool completely.
- For Filling:.
- Place softened cream cheese in mixer bowl and mix till smooth--this takes patience, because it's a lot of cream cheese and you have to scrape and work with it to get it mushed together --
- Add sugar and flour and mix thoroughly. Add eggs one at a time mixing between each one, and then add sour cream and vanilla.
- Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. Pour filling on top of crust and smooth the top. Bake in a 350° oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center. Turn oven off and leave cake inside -- prop door open and allow cake to cool completely, then remove, cover with plastic wrap and refrigerate till serving time. Top with fresh fruit or canned pie filling, or fresh whipped cream.
Nutrition Facts : Calories 865.6, Fat 60.8, SaturatedFat 37.3, Cholesterol 293.9, Sodium 535.6, Carbohydrate 66.5, Fiber 0.6, Sugar 46.5, Protein 15.8
HOT FUDGE OREO GOURMET CHEESECAKE
I got this recipe from a local grocery store where I take cooking classes. I made this cheesecake a couple of days ago for a party and it was so easy and fast. People couldn't believe that it was homemade.
Provided by aviva
Categories Cheesecake
Time 1h19m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
- Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
- Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
- Bake crust at 325 degrees F for about 4 minutes to set it.
- FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
- Add sugar and beat until creamy.
- Blend in eggs, sour cream, flour, and vanilla.
- Fold in coarsely chopped cookies by hand.
- Pour batter into prepared crust.
- Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
- Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
- Cool at room temperature for 1 hour.
- Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
- Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
- Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
- Spoon hot fudge over each slice of cheesecake.
- For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.
Nutrition Facts : Calories 505.3, Fat 32.4, SaturatedFat 16.6, Cholesterol 105.1, Sodium 431.9, Carbohydrate 48.5, Fiber 1.5, Sugar 32.2, Protein 7.2
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
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