Best 3 Family Favorite Cheesecake Recipes
**Decadent and Creamy: A Culinary Journey Through Cheesecake Delights**
Indulge in the timeless classic that has captured hearts for generations – cheesecake. This luscious dessert, with its velvety filling and crumbly crust, is a symphony of flavors and textures that will tantalize your taste buds. Embark on a culinary adventure as we present a collection of cheesecake recipes that cater to every palate. From the classic New York-style cheesecake to innovative variations like the Oreo cheesecake and the refreshing key lime cheesecake, this article is your guide to cheesecake perfection. Each recipe is carefully curated to ensure a smooth, creamy filling and a perfectly balanced crust. Whether you're a seasoned baker or just starting out, these recipes will guide you step-by-step to create show-stopping cheesecakes that will leave your loved ones craving for more. So, put on your apron, preheat your oven, and prepare to be amazed by the delightful world of cheesecakes.
FAMILY-FAVORITE CHEESECAKE
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. -Esther Wappner, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 414 calories, Fat 23g fat (13g saturated fat), Cholesterol 132mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FAMILY-FAVORITE CHEESECAKE
The original version of this recipe came from Taste of Home, though I have modified it slightly. I chose it originally because no water bath was required. This was the first cheesecake I ever made and it's the one I make most. Friends and family request if often and I've even been known to pack along my springform pan on trips to family functions so I can make it away from home. The top will crack, but much of it will seal during cooling. The topping will cover it all, so the cracks don't really matter at all! Two things to note- #1 This is a big cheescake! You'll need a 10" springform. #2 Because the egg whites are whipped and then folded in, this cheescake is more "italian-style" with a wonderful, light, creamy texture, not dense and heavy like the NY version. Enjoy!
Provided by nanpie
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly butter bottom and sides of 10" springform pan.
- First four ingredients are for the crust. Mix graham cracker crumbs, sugar, cinnamon and melted butter in medium bowl to combine.
- Press crumb mixture into bottom of greased pan and 1/2 way up the sides.
- Bake 5 minutes, then remove to cooling rack.
- Decrease oven temp to 325.
- Next five ingredients are for the filling. In medium bowl beat egg whites to soft peaks.
- In large bowl mix cream cheese, sugar and vanilla until smooth.
- Add whole egg and egg yolks one at a time, mixing just until combined.
- Fold whipped egg whites into cream cheese mixture.
- Pour over crust.
- Bake 1 hour or until center is almost set. Shouldn't be too jiggly or moist-looking.
- Remove to wire rack, cool 10 minutes. Run sharp knife around edge to loosen. Cool at least 2 hours longer before adding topping.
- Last four ingredients are for the topping. Mix sour cream, sugar and vanilla.
- Fold in whipped cream.
- Spread over cheesecake.
- Refrigerate at least 3-4 hours.
Nutrition Facts : Calories 553.2, Fat 37, SaturatedFat 21.8, Cholesterol 188.6, Sodium 366.3, Carbohydrate 48.6, Fiber 0.5, Sugar 38.4, Protein 8.7
OUR BEST CHEESECAKE
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
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 for a smooth and creamy cheesecake.
- Make sure the cream cheese and butter are at room temperature before mixing them together. This will help them incorporate smoothly.
- Beat the cream cheese and butter until they are light and fluffy. This will help incorporate air into the cheesecake, making it lighter and airier.
- Gradually add the sugar to the cream cheese and butter mixture, beating well after each addition. This will help prevent the cheesecake from curdling.
- Add the eggs one at a time, beating well after each addition. This will help prevent the cheesecake from curdling.
- Pour the cheesecake batter into a greased and floured springform pan.
- Bake the cheesecake in a preheated oven at 350 degrees Fahrenheit for 1 hour and 15 minutes, or until the center is set.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
This classic cheesecake recipe is sure to be a hit with your family and friends. It's easy to make and always a crowd-pleaser. With a few simple tips, you can make a delicious cheesecake that everyone will love. So what are you waiting for? Give this recipe a try today!
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