CLASSIC BAKED CHEESECAKE
Recipe video above. Some cheesecakes are quite dense and very rich, whereas others are so airy they are almost like light mousse. This cheesecake lies in between - the filling is smooth and rich, but not heavy because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
- Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
- Add flour, beat until just combined (10 sec).
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
- Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- Top with berries and dust with icing sugar!
Nutrition Facts : Calories 408 kcal, Carbohydrate 40 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 108 mg, Sodium 255 mg, Sugar 30 g, ServingSize 1 serving
BAKED CHEESECAKE
An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)
Provided by Debs Recipes
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
- Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
- Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
- Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
- Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
- Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
- OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.
SF BAKED CHEESECAKE
A great cheesecake for those of us who are watching our waistline. I usually leave out the graham crackers to reduce even more calories.
Provided by Jadestonediabetic
Categories < 4 Hours
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- 1. 1. Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees. Line a 9 inch round baking pan with a baking parchment or wax paper round and spray with nonstick cooking spray.
- 2. 2. In a food processor, puree the cottage cheese and ricotta cheese until velvety smooth, at least 3 minute.
- 3. 3. add the neufchatel cheese, eggs, stevia, vanilla, lemon juice and salt. pulse just until completely smooth. (about 30 seconds) Pour into the prepped pan.
- 4. 4. Place a large roasting pan in preheated oven. add the filled cheesecake pan into the roasting pan. carefully pour 1/1 inch BOILING water into the roasting pan. (Must be boiling water otherwise BAD things could happen!) Bake until the cheesecake is just starting to pull away from the sides of the pan. (40-50 min) cool completely on rack then cover with plastic and refrigerate at least 24 hours and up to 2 days.
- 5. 5. To unmold the cake, cover the pan with tightly stretched plastic wrap; then place a plate on top. Invert the pan and tap gently to release the cake. Remove parchment. Place a cake plate on the cake and invert so that the cake is right side up. Press the graham cracker crumbs around the sides of cake.
Nutrition Facts : Calories 132.5, Fat 8.4, SaturatedFat 4.8, Cholesterol 87.2, Sodium 322.8, Carbohydrate 2.9, Sugar 0.5, Protein 10.2
CREAMY BAKED CHEESECAKE
Make and share this Creamy Baked Cheesecake recipe from Food.com.
Provided by Kristina
Categories Cheesecake
Time 1h10m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Prepare crust and press into a Springform pan.
- Beat cheese until fluffy.
- Beat in milk until smooth.
- Mix in eggs and lemon juice.
- Pour into prepared pan.
- Bake at 300F for 50-55m.
- Top with sour cream, Bake 5m more.
- Top with cherrries or orher fruit after chilling for 5hours.
Nutrition Facts : Calories 4695.6, Fat 322.8, SaturatedFat 155.8, Cholesterol 1317.2, Sodium 3577.5, Carbohydrate 377.9, Fiber 3.1, Sugar 323.5, Protein 90.3
EASY BAKED CHEESECAKE
This is my most requested. I can't say which topping is our favorite. It varies with the mood we're in!!
Provided by MizzNezz
Categories Cheesecake
Time 1h38m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Spray 10in springform pan with cooking spray.
- Toss the flour in the pan, coating well.
- Mix cream cheese and eggs.
- Add sugar and vanilla, mix well.
- Fold in sour cream.
- Pour into pan.
- Bake in center of 325* oven for 1-1-2 hour.
- Turn oven off, allow cheesecake to sit in oven for 1 hour.
- Chill.
- Top with choice of toppings.
Nutrition Facts : Calories 659.2, Fat 41, SaturatedFat 24.3, Cholesterol 177.3, Sodium 337.3, Carbohydrate 64, Fiber 3.1, Sugar 54.3, Protein 11.8
CREAMY BAKED CHEESECAKE
Here we have another cheesecake recipe. But who doesn't love cheesecake? The more the merrier :) Pol Martin Cookbook.
Provided by daisygrl64
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350*F combine graham cracker crumbs 1/4 cup sugar an melted butter. press into bottom of buttered 91/2 "-in springform cake pan, with a depth of 21/2 in.
- bake crumb crust for 10 minutes, remove and set aside.
- place cream cheese in a bowl of electric mixer and beat until creamy. add sugar and beat to incorporate.
- add light cream, vanilla and flour. beat until incorporate. scrape down sides of bowl as needed.
- add eggs and beat once more. pour batter into prepared cake pan. bake for 55 minutes.
- when cheesecake is cooked remove from oven and let stand on counter to cool. refrigerate at least 8 hours before slicing.
- serve plain or with fresh fruits.
Nutrition Facts : Calories 660, Fat 43.5, SaturatedFat 26.5, Cholesterol 181.5, Sodium 385.9, Carbohydrate 59, Fiber 0.4, Sugar 47.5, Protein 10.1
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