Best 2 David Bocks Cheesecake Recipes

Indulge in the delectable world of cheesecakes with our comprehensive guide to David Bocks's culinary masterpiece. From the classic New York-style to the innovative Chocolate Swirl and refreshing Lemon Cheesecake, this article offers a diverse range of recipes that cater to every palate. Whether you're a seasoned baker seeking to elevate your skills or a novice yearning to explore the art of cheesecake making, David Bocks's recipes, accompanied by detailed instructions and helpful tips, will guide you towards creating stunning cheesecakes that will impress your loved ones and satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

DAVID BOCK'S CHEESECAKE

David Bock's Cheesecake image

Discovered on the web as I was searching for the ultimate dense cheesecake. This was pretty close to tops. Thanks, javaguy!

Provided by skat5762

Categories Cheesecake

Time 1h35m

Yield 1 cheesecake

Number Of Ingredients 10

Ingredients

40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract (can double this, if preferred)
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
5 medium eggs
1/4 cup heavy cream
1 prepared graham cracker crust (use storebought, or your favourite recipe)

Steps:

Note: the lemon and orange flavours can be adjusted to suit your liking, but keep in mind that the orange isn't a stand-out flavour, it merely backs and re-enforces the depth of the lemon.
If you go with more orange than lemon, the flavour gets very odd indeed.
Preheat oven to 475-degrees.
Beat cheese slowly until fluffy, being careful not to whip- this will incorporate too much air into the mixture, leading to cracks when it cools.
Plus, it will make the texture light, and not dense.
In a separate bowl, combine the sugar, flour, and salt.
Add to cream cheese.
Add all flavouring extracts to cheese mixture.
Add eggs, one at a time, gently beating after each addition.
Stir in cream.
Transfer mixture into prepared crust in a 9-inch springform pan.
Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
Cook at 475 degrees for 10 minutes; 350 for 30 minutes; then leave in the turned off oven with the door closed for 30 minutes more.
A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
This cake is best served the next day, after it has had a little time for aging.
javaguy's White Mocha Cappuccino Variation: Leave out the cream, lemon and orange extracts, add a pound of melted white chocolate (real white chocolate- make sure it is made from cocoa butter), and 4-5 shots of espresso.
Make the crust for it out of crushed ginger snaps-- this ends up tasting like a White Mocha cappucino drink from Starbucks, with all of the velvety texture of a cheesecake.

OUR BEST CHEESECAKE

Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

Heat oven to 350 degrees F.
Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

Tips:

Use high-quality cream cheese. This is the main ingredient in cheesecake, so it's important to use a good one. Look for cream cheese that is smooth and has a rich flavor.
Make sure the cream cheese is at room temperature before you start baking. This will help it to mix smoothly with the other ingredients.
Don't overbeat the cream cheese. Overbeating can cause the cheesecake to become dense and crumbly.
Use a springform pan for baking the cheesecake. This will make it easy to remove the cheesecake from the pan after it has baked.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

David Böck's cheesecake is a delicious and classic dessert that is perfect for any occasion. With its creamy texture and rich flavor, this cheesecake is sure to be a hit. By following the tips above, you can make sure that your cheesecake turns out perfectly every time.