Best 2 Four 45 Inch Cheesecakes With Nine Stir In Variations Recipes
Cheesecake is a classic dessert that is loved by people of all ages. It is a versatile dish that can be made in many different ways, with a variety of flavors and toppings. This article provides recipes for four 4.5-inch cheesecakes, each with a different stir-in variation. The recipes include:
* **Classic Cheesecake:** This is the basic cheesecake recipe, made with cream cheese, sugar, eggs, and vanilla extract. It is a delicious and simple dessert that is perfect for any occasion.
* **Chocolate Cheesecake:** This recipe adds chocolate chips or melted chocolate to the classic cheesecake batter. It is a rich and decadent dessert that is sure to satisfy your chocolate cravings.
* **Strawberry Cheesecake:** This recipe swirls strawberry preserves into the cheesecake batter. It is a refreshing and fruity dessert that is perfect for summer.
* **Oreo Cheesecake:** This recipe adds crushed Oreo cookies to the cheesecake batter. It is a cookies-and-cream lover's dream come true.
These are just a few of the many ways that you can make cheesecake. With so many different recipes to choose from, you are sure to find one that you love. So preheat your oven and get ready to bake a delicious cheesecake!
MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES
Make four individual cheesecakes with our Mix 'n Match Mini Individual Cheesecakes! Try apple pie, s'mores, chocolate chunk & more individual cheesecakes.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 12 servings, 1/3 of one mini cheesecake each.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
- Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
- Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 19 g, Protein 6 g
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
Tips:
- Use a springform pan to ensure easy removal of the cheesecake.
- Line the bottom of the pan with parchment paper to prevent sticking.
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth batter.
- Beat the cream cheese and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the desired flavor variations until well combined.
- Pour the batter into the prepared pan and bake at 350°F for 45-50 minutes, or until the center is set.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight.
- Serve the cheesecake with fresh fruit, whipped cream, or your favorite topping.
Conclusion:
With endless possibilities for flavor combinations, these four 4.5-inch cheesecakes offer a delightful treat for any occasion. Whether you prefer classic flavors like vanilla or chocolate, or want to explore more unique options like cookies and cream or peanut butter cup, there's a cheesecake here to satisfy every craving. So gather your ingredients, preheat your oven, and let's get baking!
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