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Rich,
smooth, creamy and delicious! There is something about
cheesecake that has to make it the best loved dessert
of all time. The classic
cheesecake is a plain cheesecake served with a fruit
topping and is very easy to make, even for a novice.
Just follow the directions carefully and pay attention
to details. Your cheesecake will turn out fantastic on
your first try.
Before you scroll down to get to the recipes, perhaps
you would like to read a few tips about making
cheesecakes.
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Cheesecake
Recipe Tips:
- Always have all of your ingredients at
room temperature before starting. They will
mix more easily and the finished cheesecake
will turn out with a smoother texture
- Combine the eggs and cream cheese or
ricotta thoroughly before adding any liquid
ingredients. Lumps are next to impossible to
get out once the thin liquid ingredients are
added.
- Using the paddle attachment of an electric
mixer works best to mix the ingredients.
Regular whipping beaters add too much air to
the mixture creating a less creamy texture,
and may also contribute to cracks in the
finished cheesecake. If you must use regular
whipping beaters, set the mixer to low for a
minimal amount of air in your cake.
- If using beaten egg whites or whipped
cream, gently and slowly fold in with a
rubber spatula so as to not deflate these
ingredients
- Cream cheese; always use regular cream
cheese unless stated in the recipe
- Cheesecakes are generally made with
crusts, however, there are recipes made
without crusts. Most crusted cheesecakes are
made with cookie crumbs mixed with melted
butter. Many recipes call for a graham crumb
crust, but you can substitute almost any
cookie, even cream filled sandwich cookies.
Just process them in a food processor or in
a plastic bag and crush with a rolling pin.
A nut based crust is also good
- Even if you follow all the directions
carefully, you may still develop cracks on
top of the finished cheesecake. These cracks
are caused by steam escaping. Too much steam
escaping too fast causes these cracks.
Extreme temperature changes will also crack
the top of the cake. That is why cheesecake
recipes call for a relatively low baking
temperature. Sometimes there just isn't
anything to do but accept them as part of
the charm of real homemade cheesecakes
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Cheesecake
Recipes
Visit our Desserts
page for more squares and bars
Cheesecake
Crusts
Try one of these crusts for something different
Cheesecake Toasted Almond Crust
1 1/2-cup toasted almonds
1/2-cup sugar
2-tbsp unsalted butter, melted
1/2-tsp almond extract
In a food processor, blend the almonds and sugar to a coarse meal
Add the butter and almond extract and process until fully blended
Press the mixture into the bottom of a 9-inch springform pan
Chill for 30 minutes before adding filling
Cheesecake Peanut Crust
1 1/2-cup ground toasted unsalted peanuts
3/8-cup firmly packed brown sugar
1 1/2-tbsp unsweetened cocoa powder
4 1/2-tbsp butter, melted
Combine peanuts, brown sugar, cocoa, and butter in a small bowl
Press into a 10" springform pan, covering the bottom and 1" up the sides
Cheesecake Oats Crust
1/4-cup melted margarine
1 1/4-cups Quaker oats
1/4-cup packed brown sugar
2-tbsp all-purpose flour
Melt margarine
Add oats, brown sugar and flour.
Mix well & press into 9" spring-form.
Bake at 350* for 15min
Flour Crust
1-cup flour
1/3-cup granulated sugar
1/2-cup softened butter
Heat oven to 350*F
Cream butter & sugar well
Blend in flour
Press into 9'' greased springform
Bake 12-15 min
Chocolate Crumb Crust
1 1/2-cups fine chocolate wafer or chocolate graham cracker crumbs
2-tbsp apricot jam, melted
Preheat the oven to 350*F
Spray a 9-inch springform pan with no-stick spray; set aside
In a medium bowl, stir together the crumbs and melted jam until well combined
Press the crumbs in the bottom and about 2 inches up the sides of the pan
Bake at 350*F for 8 minutes |
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