Best 4 Makeover Traditional Cheesecake Recipes
Cheesecake, a timeless classic dessert, indulges taste buds with its creamy, velvety texture and delightful flavors. This versatile sweet treat comes in diverse forms, each offering unique characteristics that cater to different preferences. From the classic New York-style cheesecake with its dense, rich filling to the airy and light Japanese cheesecake, each variation promises an exquisite culinary experience.
Dive into the array of recipes presented in this comprehensive guide and discover the art of crafting the perfect cheesecake. Indulge in the simplicity of the Traditional Cheesecake recipe, a fundamental rendition that lays the foundation for countless variations. Elevate your dessert game with the luscious No-Bake Cheesecake, a delightful option that eliminates the need for baking and yields a smooth, creamy texture. Craving a decadent indulgence? The Chocolate Cheesecake recipe will satisfy your cravings with its rich, chocolatey goodness.
For those seeking a lighter alternative, the Low-Carb Cheesecake offers a guilt-free indulgence without compromising on flavor. Experience the delightful fusion of flavors with the Strawberry Swirl Cheesecake, where tangy strawberries intertwine with creamy cheesecake, creating a symphony of taste. If you prefer a refreshing twist, the Lemon Cheesecake bursts with citrusy brightness, providing a delightful balance of sweet and sour.
Explore the versatility of cheesecake by incorporating unique ingredients and techniques. The Oreo Cheesecake combines the classic flavors of chocolate cookies and cheesecake, resulting in a delightful textural contrast. For a truly indulgent experience, the Nutella Cheesecake swirls rich, hazelnutty Nutella into the creamy cheesecake filling, creating an irresistible treat.
Satisfy your sweet tooth with the variety of cheesecakes presented in this comprehensive guide. From classic renditions to creative twists, each recipe promises a delectable dessert experience that will impress family and friends alike.
TRADITIONAL CHEESECAKE
Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes 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 overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 311mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
MAKEOVER TRADITIONAL CHEESECAKE
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. -Anne Addesso, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack., Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
Nutrition Facts : Calories 311 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 369mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 11g protein.
THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE
Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h40m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
- For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
- Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
- Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
- Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.89 milligram of sodium
MAKEOVER TRADITONAL CHEESECAKE RECIPE
Provided by bweber
Number Of Ingredients 14
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.
Tips:
- For a smooth cheesecake, use room temperature ingredients and beat the cream cheese and sugar until light and fluffy.
- To prevent the cheesecake from cracking, bake it in a water bath and let it cool slowly in the oven.
- For a richer cheesecake, use full-fat cream cheese and sour cream.
- For a lighter cheesecake, use low-fat or nonfat cream cheese and sour cream, and use a graham cracker crust instead of a cookie crust.
- To add flavor to your cheesecake, try adding fruit, chocolate, nuts, or spices.
- If you don't have a springform pan, you can bake the cheesecake in a regular 9-inch pie plate. Just be sure to trim the excess crust.
- Cheesecake can be stored in the refrigerator for up to 3 days.
Conclusion:
With these tips, you can make a delicious and impressive cheesecake that will wow your friends and family. So next time you're looking for a special dessert, give this traditional cheesecake makeover a try. You won't be disappointed!
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