Regal Cheesecake Recipes

REGAL CHEESECAKE

Steps:

• Crust: In a bowl crush the zwieback crackers, add melted butter and sugar.
• Press into a nine inch spring form pan and 1 1/2 inches up the sides.
• Set aside.
• Filling: In a large bowl beat cream cheese until smooth.
• Add one cup sugar and beat until fluffy.
• Add two whole eggs beat well.
• Add the three egg yolks, and continue to beat well.
• Stir in the sour cream, lemon juice, lemon zest, and vanilla, blending well.
• Whip egg whites to soft peaks adding the last 1/4 cup sugar, beating to stiff but not dry.
• Fold in the stiffly beaten egg whites, blending well.
• Turn filling into prepared pan.
• Bake at 350 degrees F.
• or until set about 50- 60 minutes.
• Remove from oven onto wire rack.
• Loosen around edges only with a spatula knife.
• Cool completely on rack in pan.
• Cover and refrigerate overnite or several hours.
• One hour before serving, slice strawberries in half and arrange onto top of cheesecake.
• Heat the jelly and glaze each berry and top to the edges.
• Cut into 16 slices to serve.

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

OUR BEST CHEESECAKE

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.