Best 5 Grated Cheesecake Recipes

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.

LEMON DREAM CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

GRATED CHEESECAKE

Steps:

• Preheat an oven to 350 F (176 C).
• Grease and flour a springform pan.
• In a larger bowl mix the flour and the baking powder.
• Add the butter, cocoa powder, sugar and milk.
• Using hands form a firm ball. Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).
• In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch. Beat on medium speed until smooth (about 2 minutes).
• In a separate bowl beat the egg whites until the mixture holds stiff peaks.
• Mix the cream cheese mixture with the whipped egg whites gently.
• Remove the dough from the fridge. Cut it in two halves.
• Grate the first half of the dough in the pan. Spread the cheese filling over the dough evenly. Grate the second half of the dough over the top.
• Bake for about 45-50 minutes until middle is set but still wobbles slightly when moved.
• Remove from the oven and let cool completely.

CHEESECAKE

Steps:

• 1. Preheat to 325 degrees F. Lightly butter a 9-inch springform pan. Bring a medium pot of water to a boil and keep hot.
• 2. Toss butter together with crumbs, sugar and salt and press into bottom of pan. Bake until golden brown, 15 to 18 minutes. Cool. Wrap bottom and sides of pan with aluminum foil and place in a large roasting pan.
• 3. Beat cream cheese using a mixer set at medium speed until smooth. Add sugar and continue to beat until light and fluffy. Beat in sour cream, followed by eggs, vanilla, and zests until just combined. Pour into cooled crust.
• 4. Set cheesecake in roasting pan, on middle shelf of oven. Pour hot water into pan to reach halfway up side of springform pan. Bake until outside of cake is set but center is still loose, about 1 hour. Turn oven off and open door for 5 seconds to let out some heat. Close oven door and let cheesecake sit in oven until cooked through, about 1 more hour.
• 5. Transfer cheesecake from roasting pan to a cooling rack; run a knife around pan and cool to room temperature. Cover and refrigerate 8 hours. Bring cheesecake to room temperature and release from pan. Slice with a warm knife. Serve with berries, if desired.

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.