Best 5 Regal Cheesecake Recipes

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Indulge in the Regal Cheesecake, a majestic dessert fit for royalty. This luscious cheesecake boasts a velvety smooth texture, a symphony of flavors, and an elegant presentation. Its creamy filling, nestled atop a delicate graham cracker crust, is swirled with a luscious raspberry sauce, creating a captivating visual and taste sensation. Accompanying this regal cheesecake is a collection of delectable variations, each offering a unique twist on the classic. From the tangy Lemon Cheesecake to the rich and decadent Chocolate Cheesecake, and the refreshing Key Lime Cheesecake, there's a flavor to tantalize every palate. Embark on a culinary journey with the Regal Cheesecake and its exquisite companions, and experience a taste of pure indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

REGAL CHOCOLATE SAUCE



Regal Chocolate Sauce image

Top ice cream or cheesecake with our Regal Chocolate Sauce recipe! In less than 10 minutes, this chocolate sauce recipe makes a rich, tasty dessert sauce.

Provided by My Food and Family

Categories     Recipes

Time 9m

Yield Makes 1 cup or 8 servings, 2 Tbsp. each.

Number Of Ingredients 5

2 oz. BAKER'S Unsweetened Chocolate
1/3 cup water
1/2 cup sugar
3 Tbsp. butter or margarine
1/4 tsp. vanilla

Steps:

  • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted.
  • Add sugar; mix well. Microwave 3 min. or until sugar is dissolved, stirring after 2 min.
  • Stir in butter and vanilla until butter is completely melted and mixture is well blended.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 1 g

REGAL CHEESECAKE



Regal Cheesecake image

Make and share this Regal Cheesecake recipe from Food.com.

Provided by andypandy

Categories     Cheesecake

Time 1h20m

Yield 16 slices

Number Of Ingredients 15

1 (6 ounce) package Zwieback toast
4 tablespoons melted butter
2 tablespoons granulated sugar
16 ounces cream cheese
1 cup granulated sugar
2 whole eggs
3 egg yolks
1 lemon zest, grated fine
1 teaspoon fresh lemon juice
16 ounces dairy fresh sour cream
1 teaspoon vanilla
3 egg whites, stiffly beaten
1/4 cup sugar
10 strawberries
1/3 cup red currant jelly, melted

Steps:

  • Crust: In a bowl crush the zwieback crackers, add melted butter and sugar.
  • Press into a nine inch spring form pan and 1 1/2 inches up the sides.
  • Set aside.
  • Filling: In a large bowl beat cream cheese until smooth.
  • Add one cup sugar and beat until fluffy.
  • Add two whole eggs beat well.
  • Add the three egg yolks, and continue to beat well.
  • Stir in the sour cream, lemon juice, lemon zest, and vanilla, blending well.
  • Whip egg whites to soft peaks adding the last 1/4 cup sugar, beating to stiff but not dry.
  • Fold in the stiffly beaten egg whites, blending well.
  • Turn filling into prepared pan.
  • Bake at 350 degrees F.
  • or until set about 50- 60 minutes.
  • Remove from oven onto wire rack.
  • Loosen around edges only with a spatula knife.
  • Cool completely on rack in pan.
  • Cover and refrigerate overnite or several hours.
  • One hour before serving, slice strawberries in half and arrange onto top of cheesecake.
  • Heat the jelly and glaze each berry and top to the edges.
  • Cut into 16 slices to serve.

CLASSIC CHEESECAKE



Classic Cheesecake image

This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.

Provided by Food Network Kitchen

Categories     dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
Pinch fine salt
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see Cook's Note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3/4 cup sour cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
Berries, optional

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
  • For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
  • Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
  • For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  • Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
  • Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

CLASSIC CHEESECAKE



Classic Cheesecake image

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
  • Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g

A NEW YORKER'S REAL ITALIAN CHEESECAKE



A New Yorker's Real Italian Cheesecake image

WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!

Provided by AZRoxy63

Categories     Cheesecake

Time 4h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.
  • Enjoy!

Tips:

  • Use high-quality cream cheese for a smooth and creamy cheesecake.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
  • Gradually add the sugar to the cream cheese mixture to prevent it from curdling.
  • Use a springform pan to easily remove the cheesecake from the pan.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Chill the cheesecake for at least 4 hours before serving.

Conclusion:

The regal cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, this cheesecake is sure to impress your guests. Follow these tips to make the perfect regal cheesecake:

  • Use high-quality ingredients.
  • Follow the recipe carefully.
  • Be patient and allow the cheesecake to chill for at least 4 hours before serving.

With a little effort, you can create a regal cheesecake that will be the star of your next party or gathering.

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