Best 4 Royal Cheesecake Recipes

ROYAL RASPBERRY CHEESECAKE

Steps:

• In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

ROYAL CHEESECAKE

Steps:

• Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
• Stir in sour cream, egg yolk& salt.
• Form into a ball& refrigerate for at least 1 hour.
• Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
• Filling Beat egg yolks until light, adding half the sugar.
• Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
• Beat egg whites, gradually adding remaining sugar.
• Beat until able to form stiff peaks.
• Fold egg white mixture into cheese mixture.
• Pour into crust.
• Bake in a preheated 350° oven for 45 minutes.
• When cool, spread with a can of cherry pie filling.
• Refrigerate.

ROYAL MARBLE CHEESECAKE

Steps:

• Preheat Oven to 400 degrees.
• Melt the chocolate in the top of a double boiler, over hot water.
• Combine 3/4 cup flour, 2 tablespoons sugar and salt.
• Cut in butter until particles are fine.
• Stir in 2 tablespoons chocolate.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
• Blend in 1/4 cup flour and the vanilla extract.
• Add the egg yolks and beat well.
• Blend in the sour cream.
• In a separate bowl, beat the egg whites until soft peaks form.
• Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
• Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
• Pour 1/2 of remaining cream cheese mixture into prepared crust.
• Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
• Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
• Cut through the batter with a spatula to create the marble effect.
• Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
• Bake for 1 hour.
• Turn the oven off and let the cheese sit in the closed oven for 1 hour.
• Cool on a rack away from drafts for 2-3 hours.
• Chill at least 6 hours before serving.
• To cut, use a wet, hot, sharp knife.

ROYAL MARBLE CHEESECAKE

Steps:

• Heat oven to 400°F. In small bowl, combine 3/4 cup flour, 2 tablespoons sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press in bottom of ungreased 9-inch springform pan. Bake at 400°F. for 10 minutes or until very light brown. Remove from oven. Reduce oven temperature to 325°F.In large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add 1/4 cup flour and vanilla blend well. At low speed, add eggs 1 at a time, beating just until blended. Add sour cream mix well. Place 1 3/4 cups filling mixture in medium bowl stir in reserved melted chocolate. Pour half of plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. Using table knife, swirl chocolate filling through plain filling.Bake at 325°F. for 60 to 75 minutes or until center is almost set. Cool 10 minutes remove sides of pan. Cool 2 to 3 hours. Refrigerate 8 hours or overnight before serving. Store in refrigerator.Nutrition Per Serving: Calories 370 Protein 7g Carbohydrate 28g Fat 26g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.