Best 14 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.

ANDES CHEESECAKE SUPREME

Steps:

• Crust:.
• Mix crumbs and 3 tablespoons sugar in a small bowl.
• Add butter; mix well.
• Press onto bottom of 9-inch springform pan.
• Bake at 325°F, 10 minutes.
• Filling:.
• Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
• Add eggs and vanilla; mix on low speed just until well combined.
• Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
• pour into crust.
• Bake:.
• Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
• Run knife between rim of pan and cheesecake. Cool to room temperature.
• Topping:.
• Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
• Place remaining Andes Candies and whipping cream in microwaveable bowl.
• Microwave on high 45 seconds.
• Stir until candies are melted and mixture is smooth.
• Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
• Refrigerate cheesecake 3 hours or until serving time.

CHEESECAKE SUPREME

Steps:

• MAKE CRUST: Combine first 3 ingredients.
• Cut in butter until mixture is crumbly.
• Add egg yolk and vanilla.
• Blend throughly.
• Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
• Be sure to leave the edges clear to put the sides on later.
• Bake in 400 degree oven about 8 minutes or until golden, Cool.
• Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
• MAKE FILLING: Beat cream chesse until creamy.
• Add vanilla and lemon peel.
• In a separate bowl mix together sugar, flour and salt.
• Gradually blend into cheese mixture.
• Add eggs and egg yolks one at a time, beater after each just to blend.
• Gently stir in whipping cream.
• Pour into the crust lined pan.
• Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
• Remove from oven; cool.
• Loosen sides with saptula after 1/2 hour.
• Remove sides at the end of 1 hour.
• Allow to cool 2 hours longer.
• Serve plain or top with Strawberry or Pineapple Glaze.
• STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
• Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
• Stir into hot berry mixture.
• Bring to boiling; stirring constantly.
• Cook until thick and clear.
• Cool to room temperature.
• Place remaining strawberries on top of the cooled cheesecake.
• Pour glaze over the strawberries and chill about 2 hours.
• PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
• Heat, stirring constantly, until mixture comes to boiling.
• Cook and stir until thick and clear.
• Cool to room temperature.
• Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
• Spoon glaze over; chill 2 hours.

LEMON SUPREME CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
• In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
• Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
• In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
• Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.

CHOCOLATE ORANGE SUPREME CHEESECAKE

Steps:

• Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
• Bake at 325°F for 10 minutes.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and vanilla.
• Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
• Pour chocolate batter over crust.
• Bate at 350°F for 30 minutes.
• Reduce oven temperature to 325°F.
• Spoon remaining batter over chocolate batter continue baking 30 minutes more.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.

RASPBERRY SUPREME CHEESECAKE

Steps:

• Combine the first four ingredients. Press into a 13x9-in. dish; chill for 30 minutes. , Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. , Before serving, top with whipped cream and almonds. Store in refrigerator.

LEMON CHEESECAKE SUPREME

Steps:

• 1. Heat oven to 350. 2. Mix crumbs, butter, and 2 tablespoons of sugar. 3. press mix firmly and evenly into bottom of ungreased 9in spring form. 4. Bake 10 min, cool. 5. Heat oven 475. 6. Beat cream cheese, 7. 1 3/4 cups sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. 8. Continue beating, adding remaining eggs and egg yolks one at a time, until blended. 9. Blend in whip cream on low. 10. Pour in pan, bake 15 min. Reduce heat to 200. Bake 1 hr. Turn oven off. Leave cake in oven 15 min. Remove 4rm oven and cool completely.

CHOCOLATE ORANGE SUPREME CHEESECAKE

Steps:

• 1. BASE: Combine crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan and bake at 325 for 10 minutes.
• 2. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended; add eggs, one at a time, mixing well after each addition.
• 3. Blend in sour cream and vanilla.
• 4. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
• 5. Pour chocolate batter over crust and bake at 350, 30 minutes.
• 6. Reduce oven temperature to 325.
• 7. Spoon remaining batter over chocolate layer; continue baking 30 minutes.
• 8. Loosen cake from rim of pan; cool before removing rim of pan.
• 9. Chill and garnish with chocolate curls, if desired.

NORTHWEST CHEESECAKE SUPREME

Steps:

• Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F., 10 minutes.
• Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce temperature to 250 degrees F.; continue baking for 1 hour.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top with pie filling just before serving.
• VARIATION:.
• Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.

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.

CHEESECAKE SUPREME

Steps:

• First, make crust.
• Preheat oven to 325F degrees.
• Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan.
• Bake for 10 minutes; remove from oven and turn oven temperature up to 450F.
• Now, make filling.
• Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed.
• Add eggs, one at a time, mixing well after each addition.
• At slow speed, blend in sour cream and vanilla; pour into crust.
• Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more.
• Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool.
• Chill; top servings with pie filling if desired.

BAKED TROPICAL CHEESECAKE SUPREME

Steps:

• 1. The cookies I used for the crust is the Wal Mart Version of the Girl Scout Cookies. I loved using them for the crust. MAY NEED A FEW EXTRAS TO MAKE 2 CUPS. Here is what they look like. PREHEAT THE OVEN TO 350 DEGREES F.
• 2. Add the cookies to food processor & process into crumbs, or use large zip lock bag and use meat mallet, and beat until crumbled.
• 3. Pour into a medium size bowl, add melted butter and sugar and stir till blended.
• 4. Pour mixture into a 8 or 9 inch spring form pan. Press down on crumbs using the back of a large spoon or bottom of a measuring cup until smooth. Then bake in preheated 350 degree F. oven for 7-8 minutes. Then remove from oven and allow to cool completely, while you prepare the cheesecake filling.
• 5. Add the softened cream cheese, eggs, sour cream, & sugar to a large bowl, and beat until blended together & mixture is smooth and creamy.
• 6. Add in the drained pineapple tidbits, shredded coconut, and sliced strawberries,[SWITCH TO A SPATULA] then using a spatula, blend together into the cream cheese mixture.
• 7. Now add in the chopped macadamia nuts, pineapple & coconut extract & stir again until blended & MIXTURE IS SMOOTH.
• 8. Pour creamy mixture into prepared spring form pan. Smooth out top with back of spatula. Place in preheated 350 degree F. oven ad bake for 45 minutes to an hour, until center is almost completely set.
• 9. Remove from oven and allow cheesecake to cool completely to room temperature. Then place in fridge and chill until completely cold at least 3-4 hours.
• 10. Then remove from fridge, and add topping ingredients of your choice or the ones I used.
• 11. Add the Pineapple fruit filling to top of chilled cheesecake. Then add the thawed whipped topping smoothing out top as you go.
• 12. Now arrange the other ingredients on top as desired in the pattern of your choice. Mandarin orange segments, Sliced Strawberries, Pineapple tidbits, and macadamia nuts.
• 13. Now top each sliced strawberry with a bit of strawberry glaze, then add a kiss of shredded coconut or as much as desired. Garnish with mint leaves if desired.
• 14. Cut serve and enjoy. I just know you are going to love it,because it is so cool and refreshing, and the mandarin oranges adds just enough extra complimentary refreshing flavor. ENJOY
• 15. This is the link to the NO BAKE VERSION-https://www.justapinch.com/recipes/dessert/pie/no-bake-tropical-cheesecake-dessert.html?p=1

NEW YORK CHEESECAKE SUPREME

Steps:

• 1. Crust: Combine graham cracker crumbs, sugar and melted butter and press on bottom and sides of a 9 inch springform pan.
• 2. Cake: Beat cream cheese, sugar, flour, lemon peel, orange peel, and vanilla on low speed of electric mixer.
• 3. Gradually add eggs and yolks, one at a time.
• 4. Blend in whipping cream with a spoon.
• 5. Spread evenly into springform pan.
• 6. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees. Bake 55 minutes longer. Cool. Refrigerate overnight.

CHEESECAKE SUPREME

Steps:

• For crust, crush graham crackers and add sugar and butter. Mix well, and press firmly into a 10" spring form pan. For filling, combine ricotta, cream cheese and sour cream. Mix well. Add sugar. Beat at high speed until smooth. Add eggs. Beat well. Add flour, cornstarch, lemon juice and vanilla. Beat well. Add margarine and beat well. Pour into prepared crust. Place in COLD oven. Set oven at 325. Bake for one hour. Tunrn off oven but do not open door. Let set for 2 hours or overnight. Freezes well.