Heavenly Spring Cheesecakes Recipes

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.

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 LEMON CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
• Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
• Bake until fragrant and golden brown, 15 to 18 minutes.
• Cool on wire rack to room temperature, about 30 minutes.
• When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
• For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
• Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
• In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
• With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
• Scrape down the bowl with a rubber spatula as needed.
• Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
• Scrape the sides and bottom of the bowl well after each addition as needed.
• Add lemon juice, vanilla, and salt.
• Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
• Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
• Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
• An instant-read thermometer inserted in the center of the cake should register 150 degrees.
• Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
• Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
• For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
• Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
• Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
• Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
• Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
• To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
• Spread the curd evenly over the top of the cheesecake.
• Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
• To serve, remove the sides of the springform pan and cut into wedges.
• This is a wonderful but RICH cheesecake, so keep the portions small!

HEAVENLY CHERRY CHEESECAKE

Steps:

• Beat cheese , sugar, flour, butter and vanilla with mixer on med.
• Just until blended. Add eggs 1 at a time, mixing on low.
• Blend in sour cream. Pour over crust.
• Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.

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 KAHLUA CHEESECAKE

Steps:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.

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.