Best 2 Beverly Hills Cheesecake Recipes

NO-SUGAR CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
• Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
• For the filling: Reduce the oven temperature to 325 degrees F.
• Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
• Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
• Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

BEVERLY HILLS CHEESECAKE

Steps:

• Place oven rack in centre of oven, heat to 350 degrees.
• Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Beat in lemon rind and 1 teaspoon of the vanilla.
• Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• Pour batter into reserved pan, spread top smooth.
• Gently rotate pan several quarter turns to settle batter.
• Bake until centre is just set, about 25 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed 30 minutes.
• Do not turn oven off.
• While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
• Gently spread sour cream mixture evenly over partially baked cake.
• (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
• Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
• Turn oven off.
• Let cake stand in oven with door propped open 8 inches for 30 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered 2 hours.
• Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
• Garnish with grapes before serving, if desired.