Sf Baked Cheesecake Recipes

CLASSIC BAKED CHEESECAKE

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!

*THE BEST* CHEESECAKE RECIPE

Steps:

• Place oven racks in the center of the oven. Preheat oven to 350 degrees.
• In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
• Reduce oven temperature to 325 degrees.
• In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
• Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
• Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
• Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
• Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

SF BAKED CHEESECAKE

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.