Cheese Cake Recipe

[Rozella]

Am looking for a great baked cheesecake recipe. Trying to experiment for the first time. Any flavors recommended?

[ChezLeRecherche]

Got cream cheese?

[karen7]

This plain cheesecake has always been a hit.


Junior's Cheesecake

*****
I made some changes based on hints from this website.

I had problems with the spring from pan leaking.
I use a 9 X 3 inch round cake pan.
I put a piece of parchment paper in the bottom anchored with butter.
I haven’t had any problems getting it out of the pan, it must be cold.

I use 2 tablespoons of vanilla (I make my own)

This bake time has worked great.
Bake in a water bath at 300 degrees for 90 minutes.

People request this with the graham cracker crust.

My recipe:
1 package graham crackers (3 packages come in a box)
¼ cup sugar
¾ to 1 cup chopped walnuts or pecans
6 tablespoons melted butter.

Mix, press into pan.
Bake at 375 degrees for 7 1/2 minutes
Cool

*****


Junior's Cheescake

Sponge Cake

1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 tablespoons melted butter
1/4 teaspoon cream of tartar

Preheat the oven to 350 degrees.

In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add 1/3 cup of the sugar, and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter, and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Less than a tablespoon at a time add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

Stir about 1/3 cup of the whites into the batter then gently fold in the remaining whites.

Gently spoon the batter into the pan.
Bake the cake just until the center springs back when lightly touched, only about 10 minutes. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Cheesecake:

4 (8-ounce) packages regular cream cheese (room temp)
1 2/3 cups sugar
1/4 cup cornstarch
1 - 2 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy cream

Make the cake layer, if desired.
Preheat oven 300 degrees

Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes.

Then beat in the remaining three packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar.
Beat in the vanilla. Add the eggs, one at a time, beating the batter well after each one.
Blend in the heavy cream. Mix the filling only until completely blended, don’t over mix
.
Gently spoon the cheese filling on top of the baked sponge cake layer.

Bake in a water bath at 300 degrees for 90 minutes.

Cool the cake on a wire rack for 1 hour.
Leave the cake in the pan, cover it with plastic wrap and refrigerate at least 4 hours or overnight.

[SmokeyJoe]

This was also a "Juniors cheesecake recipe" except its from a newspaper article from the 70's been in the family a while simple but gooood. Use a vanilla bean for even better results

1#+ 14 oz cream cheese
7/8 cup sugar
2 tab cornstarch
1 extra large egg
1 ts vanilla
1 c heavy cream


450 45 minutes

whip cream cheese then
add egg whip some more
add corn starch mixed with sugar continue whipping
add cream and vanilla (not whipping just mix)

use crust of choice
recipe calls for a water bath and 450 degrees, my mom lowered the temp so it wouldnt burn but it wouldnt fluff up either, it stayed dense(and people liked that) i do start at 450 but after 10 minutes in there ill gently turn her down to 300-325 it fluffs up a bit and doesnt fall when cooling either.

[Gourmet_Mom]

I don't know if you are familiar with pralines or not, but here is one of my favorites.


* Exported from MasterCook *

Praline Cheesecake

Recipe By :This recipe was shared with me from a fellow teacher many years ago. Unfortunately, I never recorded her name.
Serving Size : 16 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons melted butter
24 ounces cream cheese
1 1/4 cups dark brown sugar -- firmly packed
3 eggs
2 tablespoons flour
1/2 cup chopped pecans
1 1/2 teaspoons vanilla extract
Maple syrup

Mix crumbs, sugar and butter, and press into a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Beat cream cheese and brown sugar until fluffy. Beat in eggs, one at a time. Sift in flour. Add pecans and vanilla extract. Pour mixture into pan. Bake at 350 degrees F for 55 minutes or until set.

Cool in pan. Remove to serving plate, and brush with maple syrup and garnish with chopped pecans. Chill for at least 3 hours.

Description:
"This cheese cake is very rich. It tastes amazingly like pralines."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 307 Calories; 21g Fat (60.3% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Also, here is a website with some good tips on baking cheesecakes which has many different recipes. Diana's Desserts

[Rozella]

Omg. All of them sound so incredibly droolicious!

Daphne, just thinking about the Paraline one is making my tummy hurt already!

Thanks you guys! I'll give it a shot and wish me luck! ;D

[LisasGourmet]

One trick to remember in making a baked cheesecake with eggs ------ lightly beat the eggs just until they are combined into the batter.

If you beat too long, you'll end up with a cake that rises too high & hen falls into an ugly mess when cooled.

I got a little distracted the other day with someone else in the kitchen with me (way over beat the mix) and when i opened the oven, my cakes were 2-3 inche above the pan & when I left the oven door open to slowly cool, each of them ended up falling all over the place!!!

Since, I have forbidden anyone to talk to me until AFTER i've got the batter in the pans!

Ha Ha!

Happy Cheesecaking!
Lisa

[Rozella]

Hehehe Thanks for the tip Lisa. You will definitely be on my mind when I do my egg beatings!

[bgaviator]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23173,00.html

From Tyler's Ultimate...best cheesecake recipe....I like to do mine Bravo Italian Restaurant style...I take a piece and lay it on its side...then sprinkle sugar and torch it to make a sugar crust like in Crem Brulee.....then melt some good vanilla ice cream and use it as a cheater creme anglais sauce...sprinkle with a shot of powdered sugar.....mmmmmmm (homer simpson style...drool)

[Frantastic]

Now THAT sounds scrumdillyishus! Cheesecake-creme brulee-vanilla anglaise..... what a tri-fecta!

[justwingit]

The c.cake we have on the menu right now is a shortbread (Scottish style of course) made with brown sugar, oats and pecans, with a vanilla cheesecake baked over with caramelized apple sauce drizzled through the batter, with a sprinkling of the crum on top!!

Yum
Tom

[Marjorie]

justwingit.......how do you caramelize apple sarce? Sounds yummy!

[Fincher]

He doesn't caramelize apple sauce, he makes a sauce of caramel and apples if that makes sense.

[Marjorie]

Fincher...are you sure??
I thouht you would do it the same way that you caramelize onions. Why not??

[ChefJen]

Marj. You could actually caramelize apples in a pan with butter brown sugar cinn. nutmeg and puree to make your own caramel applesauce!