Best 9 Moms Cheese Cake Royale Recipes

MOM'S CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
• Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

MOM'S CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

STRAWBERRY SHORTCAKE CHEESECAKE DOME (CHARLOTTE ROYALE) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
• Into the mixture sift in flour, baking powder & salt. Mix until just combined.
• Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
• In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
• Cutting widthways, cut the cooled cake into 4 equal rectangles.
• Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
• Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
• Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
• Fill the cake with the cheesecake filling. Spreading evenly.
• Arrange the strawberries on top making sure they slightly overlap each other.
• Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
• To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
• Slice and serve.
• Enjoy!

MAMAW'S NO BAKE CHERRY CHEESE CAKE

Steps:

• 1. Combine butter, 1/4 cup sugar, and graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes, Cool.
• 2. Beat cream cheese on medium speed of electric mixer until smooth. Gradually blend in powdered sugar, one cup at a time and vanilla extract. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.
• 3. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.

MOM'S CHEESE CAKE ROYALE

Steps:

• Bring all ingredients to room temperature. Preheat oven to 375 F. For the crust, roll graham crackers into crumbs. Combine with melted butter and sugar. Press into 9" pie pan. For the filling, beat eggs at high speed, gradually beating in sugar. Add cheese and vanilla and mix thoroughly at low speed. Pour into crust and sprinkle with cinnamon. Bake for 20 minutes at 375 F. Allow to cool, then add topping. For the topping, mix sour cream, sugar, and vanilla at low speed. Spread over baked filling and bake for 6 minutes at 400 F. Allow pie to cool, then refrigerate before serving.

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE

Steps:

• Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
• Bake@ 325 degrees for 10 minutes.
• Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
• Add chocolate, liqueur and eggs; mix just until blended.
• Pour over crust.
• Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
• Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
• Refrigerate 4 hours or overnight.

MY MOM'S CHEESECAKE

Steps:

• Preheat oven 325 degrees, butter a 9inch springform pan.
• whip egg whites with 3/4 cup sugar ntil very stiff.
• Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
• I use the mixer for this.
• gently fold whipped whites into cheese mixture and add the orange peel.
• pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
• In my oven it takes about 40-50min.
• Remove from oven and let rest.
• Cool completely.
• I normally cool overnight before topping, best to keep in the fridge.
• to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
• Pour over the cake and keep in the fridge.
• Before serving you could top with berries or other fruits sprinkled with powder sugar.
• It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.

CHOCOLATE ROYALE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour batter over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.