Best 8 Best Crust Cheesecake Supreme Recipes

CHEESECAKE SUPREME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

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.

BEST CRUST CHEESECAKE SUPREME

Steps:

• To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
• Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
• For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
• Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.

CHEESECAKE SUPREME

Steps:

• 1. Preheat oven to 400 degrees F. These are the main ingredients I used to make the crust. I decided to use Lemon Emulsion also for extra added lemon flavor.
• 2. INSTEAD OF MIXING THE CRUST BY HAND, I DECIDED TO USE MY FOOD PROCESSOR. Add the flour, sugar, lemon zest to a food processor or medium size bowl. Then using a pastry blender cut the butter into the flour mixture, or AS I DID CUT BUTTER INTO PATS AND ADD IT TO THE FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS CRUMBLY.
• 3. THEN ADD THE EGG YOLK VANILLA BEAN PASTE, & LEMON EMULSION AND BLEND THROUGHLY UNTIL DOUGH COMES TOGETHER.
• 4. Pat a third of dough on the bottom of a 9 inch spring form pan, until dough covers the entire bottom of pan, but REMOVE SIDES FIRST.
• 5. BAKE IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES OR UNTIL GOLDEN BROWN. Please contain yourself as you inhale the aroma from the crust while it bakes.
• 6. Allow bottom to cool then attach the sides of pan to the bottom, and pat the remainder of the dough to the sides of the pan to a height of about 1 3/4 inches. Then set aside till needed.
• 7. FILLING: TO MAKE THE FILLING, Preheat oven to 450 degrees F. Allow the cream cheese to come to room temperature. I leave mine out overnight. Add the cream cheese to a large stand mixer, then add in the lemon Zest, and Vanilla Bean Paste.
• 8. Beat the cream cheese mixture until creamy. Combine the sugar, flour & salt in a medium mixing bowl. Then gradually add it to the cream cheese.
• 9. Add the 5 large eggs plus the 2 egg yolks to a separate bowl. Now beat in one at a time, beating well after each addition, just until blended together.
• 10. Now switch from beater to a large spatula and gently stir in the whipping cream into cream cheese mixture until blended together.
• 11. Add filling to the crust lined Pan, & bake at 450 degrees F. for 12 minutes. Please note cake will rise well above top of cake pan during baking.
• 12. Then, Reduce oven temp to 300 degrees F. and continue baking for 55 minutes. Remove from oven and allow to cool for 30 minutes. Then loosen sides of pan, and run a spatula around the sides of the pan, BUT LEAVE SIDES ON PAN. Remove sides after 1 hour. Allow to cool for 2 additional hours, then refrigerate to chill completely. Top with your favorite fruit filling, and serve.
• 13. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SAY TO USE A WATER BATH, BUT I DO PLAN TO USE ONE THE NEXT TIME I MAKE THIS RECIPE TO PREVENT THE CRACKS IN THE SURFACE. The cracks do become smaller as the cake cools down, plus it is covered with fruit, but creating moisture in the oven should prevent the cracks all together.

ORIGINAL NEW YORK CHEESECAKE

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

" REAL NEW YORK STYLE" CHEESECAKE SUPREME

Steps:

• MAKE CRUST:.
• Combine first three ingredients. cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch springform pan (sides removed).
• Bake in hot oven, 400°F, about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1 3/4 inches.
• Turn oven up to 450°F Place a 9x13 inch pan of hot water in bottom of oven, This helps to keep the custard creamy.
• MAKE FILLING:.
• Beat softened cream cheese until creamy. Add vanilla. Mix next 4 ingredients,(note: important to put lemon peel in flour to coat it), gradually blend in cheese.
• Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan.
• Bake at 450°F for 12 minutes; reduce heat to 300F and continue baking for 1 hour. May need a little time longer because of water. (NOTE: If cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking).
• Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. This cheesecake is at it's best if refrigerated overnight.

NEW YORK CHEESECAKE

Steps:

• Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
• Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
• Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

CHEESECAKE SUPREME RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 degrees fahrenheit. CRUST: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. Preheat oven to 450 degrees fahrenheit. FILLING: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat till creamy; add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust-lined pan. Bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with knife. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. STRAWBERRY GLAZE: Crush 1 cup fresh strawberries; add water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir till thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place the remaining 1 cup strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.