Baking Cheesecake
Most Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly. At this stage, residual heat will "carry over" and the center will continue to cook.
Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. After chilling, the once-wiggly center should firm up just fine. Great tips....
Doule Layer Pumpkin Cheesecake
Another great cheesecake recipe to try...Nice one !
INGREDIENTS
- 2 (8 ounce) packages cream cheese,
- softened 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread
into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving..... a must try cheesecake recipe....nice !
chocolate-cheesecake-recipe-2.
White Chocolate Raspberry Cheesecake
Try this amazing white chocolate raspberry cheesecake recipe.... very recommeded !
INGREDIENTS
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until
sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce...this great cheesecake recipe is ready to serve... unforgetable taste..!
turtle-cheesecake-recipe.
INGREDIENTS
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter,
- melted 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese,
- softened 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until
sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce...this great cheesecake recipe is ready to serve... unforgetable taste..!
turtle-cheesecake-recipe.
Chocolate Cheesecake Recipe (2)
This chocolate cheesecake recipe uses semi-sweet chocolate morsels along with cocoa for an intensely rich chocolate experience. It is pure delicious!
Ingredients:
Crust:
2 c. graham cracker crumbs3/4 c. butter, melted
Filling:
1 (12 oz.) pkg. semisweet chocolate morsels1 1/4 c. sugar3 (8 oz.) pkgs. cream cheese, softened3 eggs2 tsp. vanilla extract1 tbsp. cocoa1 (16 oz.) carton sour cream
Directions:
1. Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan.
2. Place semisweet morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
3. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well.
4. Add eggs, one at a time, mixing well after each addition.
5. Stir in cocoa, melted chocolate, and vanilla; mix until blended. Stir in sour cream, blending well. Pour into crust.
6. Bake at 300F for 1 hour and 40 minutes. Let cool to room temperature on a wire rack; chill at least 6 hours until firm. The cheesecake is then ready to serve.... great decadence !
Ingredients:
Crust:
2 c. graham cracker crumbs3/4 c. butter, melted
Filling:
1 (12 oz.) pkg. semisweet chocolate morsels1 1/4 c. sugar3 (8 oz.) pkgs. cream cheese, softened3 eggs2 tsp. vanilla extract1 tbsp. cocoa1 (16 oz.) carton sour cream
Directions:
1. Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan.
2. Place semisweet morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
3. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well.
4. Add eggs, one at a time, mixing well after each addition.
5. Stir in cocoa, melted chocolate, and vanilla; mix until blended. Stir in sour cream, blending well. Pour into crust.
6. Bake at 300F for 1 hour and 40 minutes. Let cool to room temperature on a wire rack; chill at least 6 hours until firm. The cheesecake is then ready to serve.... great decadence !
Chocolate Cheesecake Recipe
This heavenly smooth and decadent chocolate cheesecake recipe is the combination of two of life's greatest pleasures; chocolate and cheesecake. It is definitely a must try recipe to make often !
INGREDIENTS
1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust.
2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth.
3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well.
4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form.
5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust.
6. Bake at 275F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes.
7. Remove from oven, cool, then cover and chill at least 4 hours before serving.
The cheese cake recipe is ready to serve. Great taste...Enjoy the feasts !
german-cheese-cake.
INGREDIENTS
- 1 1/2 cups chocolate wafer cookies, crushed
- 1 stick butter1
- 8 ounce package cream cheese, softened1
- 15 ounce package part skim ricotta cheese, drained
- 3 tablespoons milk
- 1/2 cup frozen egg substitute, thawed
- 1/4 cup unsweetened cocoa
- 1 tbsp. vanilla extract
- 2 tbsp. praline liqueur
- 2 egg whites
- 1 1/2 tsp. grated orange rind
- 1/4 cup plus 2 tbsp. sugar
1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust.
2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth.
3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well.
4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form.
5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust.
6. Bake at 275F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes.
7. Remove from oven, cool, then cover and chill at least 4 hours before serving.
The cheese cake recipe is ready to serve. Great taste...Enjoy the feasts !
german-cheese-cake.
Strawberry Cheesecake Recipe (2)
This great strawberry cheesecake recipe uses strawberry preserves as the topping, it is an easier version but is absolutely delicious..hmmm!
Ingredients:
1 cup graham cracker crumbs3 Tbsp. butter or margarine, melted3 Tbsp. sugar
3 8 oz. packages cream cheese, softened3 eggs3/4 cup sugar1 tsp. vanilla
1 cup strawberry preserves
Directions:
1. Preheat oven to 325°F.
2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended well. Add eggs one at a time, mixing on low speed after each addition until just blended. Add vanilla; mix well.
4. Pour over crust.
5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top with preserves just before serving...... nice !
Ingredients:
1 cup graham cracker crumbs3 Tbsp. butter or margarine, melted3 Tbsp. sugar
3 8 oz. packages cream cheese, softened3 eggs3/4 cup sugar1 tsp. vanilla
1 cup strawberry preserves
Directions:
1. Preheat oven to 325°F.
2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended well. Add eggs one at a time, mixing on low speed after each addition until just blended. Add vanilla; mix well.
4. Pour over crust.
5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top with preserves just before serving...... nice !
Strawberry Cheesecake Recipe (1)
Another great cheesecake recipe. This Strawberry Cheesecake recipes are to delight the cheesecake lovers everywhere! It's smooth and rich perfection!
Strawberry Cheesecake (1)
Ingredients:
1 cup graham cracker crumbs3 Tbsp. butter, melted3 Tbsp. sugar2 pkg. (8 oz. each) cream cheese, softened1/2 cup sugar1 Tbsp. lemon juice1 tsp. grated lemon peel1 cup sour cream3 eggs1 Tbsp. cornstarch1 pkg. (10 oz.) frozen strawberries, thawed
Directions:
1. Preheat oven to 325°F
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350°F.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute.
Cool, then stir in the strawberries and spread evenly over cooled
cheesecake. Refrigerate at least 4 hours before serving. Nice to try..... a must cheesecake recipe !
Strawberry Cheesecake (1)
Ingredients:
1 cup graham cracker crumbs3 Tbsp. butter, melted3 Tbsp. sugar2 pkg. (8 oz. each) cream cheese, softened1/2 cup sugar1 Tbsp. lemon juice1 tsp. grated lemon peel1 cup sour cream3 eggs1 Tbsp. cornstarch1 pkg. (10 oz.) frozen strawberries, thawed
Directions:
1. Preheat oven to 325°F
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350°F.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute.
Cool, then stir in the strawberries and spread evenly over cooled
cheesecake. Refrigerate at least 4 hours before serving. Nice to try..... a must cheesecake recipe !
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