Heavenly Spring Cheesecakes Recipes

HEAVENLY CHEESECAKE

Steps:

• Crust.
• Preheat oven to 350 degrees.
• With cooking spray, lightly coat 9-inch spring form pan.
• In bowl, mix crumbs and cinnamon.
• Drizzle in butter; toss with fork until evenly moistened.
• Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
• Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
• Let cool on rack.
• Wrap outside of pan with Heavy Duty foil.
• Reduce oven temperature to 325 degrees.
• Filling:.
• In large bowl, with electric mixer on medium-high speed, beat cream cheese.
• 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
• With mixer on medium speed, add sour cream and vanilla.
• Beat in eggs, one at at time, just until incorporated. Pour into crust.
• Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
• Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
• Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.

HEAVENLY CHEESECAKE

Steps:

• 1. For Crust: Preheat oven to 325 degrees. Line any sized springfoam pan with foil to cover the bottom of pan. Place side over and clamp into place (make sure your extra foil is sticking out from under the sides. Fold foil up and around the outside of pan. This will keep any batter from oozing out.
• 2. Using a food processor (or a ziplock bag), crush graham crackers until all large pieces are broken up. Add splenda mixture, and mix until blended. Melt butter and slowly add to cracker/splenda mix until well mixed. Spread crust mixture into the springfoam pan, making sure to cover the entire bottom and sides. Bake pan for 5 minutes or until crust is set. Allow to cool while you make the batter.
• 3. Cheesecake: In a large mixing bowl on medium speed, mix cream cheese and sour cream until well blended. Add Vanilla and lemon juice and mix until blended with cream cheese and sour cream. Slowly add Splenda, tasting for sweetness, until at desired taste. Add eggs and mix on high for 2 minutes. Gently fold mixture into your now cooled spring foam pan. Place an oven proof bowl or pan with water, on the lowest rack of your oven; place cheesecake on the rack above and bake at 325 degrees for one hour, or until cheesecake is firm and set.
• 4. Remove from oven and allow to cool for 20 minutes. After 20 minutes, gently release the sides of the springfoam and remove from the cheesecake. Cover and allow to chill in the refrigerator for at least 4 hours (overnight is best). Remove cheesecake from the bottom of the pan and place on a serving plate. Serve with fresh fruit or chocolate drizzle. Serving size-8.

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
• Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

HEAVENLY CHEESECAKE

Steps:

• Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
• Beat cream cheese, sugar and extract with mixer until well blended.
• Add eggs and egg whites one at a time, mixing after each one is added.
• Pour into prepared pan.
• Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.