Does anyone know a good cheesecake recipe?!
My best friend passed a few yrs back and tomorrow would've been his 32nd bday!.!.it is tradition to eat cheesecake every yr on his bday cause that's what we always did when he was alive!.!.i have been volunteered to make it!.I have tried a few recipes but they always turn out more fluffy and custard like!.!.i'm looking for a rich,dense cheesecake!.!.ya know one with that strong cheesecake flavor to it!.any help is appreciated!.thanks :)Www@FoodAQ@Com
Answers:
trust me on this one, I made it over 10 times, and I plan to keep making them
http://allrecipes!.com/Recipe/Chantals-Ne!.!.!.
let me know how did it turn out =o)Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Chantals-Ne!.!.!.
let me know how did it turn out =o)Www@FoodAQ@Com
Banana Nut Cheesecake
1 cup chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed banana
2 large eggs
1/4 cup walnuts, chopped
1/3 cup semisweet chocolate chips
1 tablespoon butter or margarine
2 tablespoons water
Combine chocolate wafer crumbs and 1/4 cup melted butter; press onto the bottom of a 9-inch springform pan!. Bake at 350°F (175°C) for 10 minutes!. Remove from the oven and cool!.
In a large mixing bowl, combine softened cream cheese, sugar, and mashed banana; mixing at with an electric mixer on medium speed until well blended!. Add eggs, one at a time, mixing well after each addition!. Stir in chopped walnuts and pour over the crust!.
Bake at 350°F (175°C) for 40 minutes!. Loosen the cake from the rim; cool before removing from the pan!. Melt together chocolate chips, 1 tablespoon butter, and water over low heat, stirring until smooth!. Drizzle over the cheesecake!. Chill!.
Makes 12 servings!.Www@FoodAQ@Com
1 cup chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed banana
2 large eggs
1/4 cup walnuts, chopped
1/3 cup semisweet chocolate chips
1 tablespoon butter or margarine
2 tablespoons water
Combine chocolate wafer crumbs and 1/4 cup melted butter; press onto the bottom of a 9-inch springform pan!. Bake at 350°F (175°C) for 10 minutes!. Remove from the oven and cool!.
In a large mixing bowl, combine softened cream cheese, sugar, and mashed banana; mixing at with an electric mixer on medium speed until well blended!. Add eggs, one at a time, mixing well after each addition!. Stir in chopped walnuts and pour over the crust!.
Bake at 350°F (175°C) for 40 minutes!. Loosen the cake from the rim; cool before removing from the pan!. Melt together chocolate chips, 1 tablespoon butter, and water over low heat, stirring until smooth!. Drizzle over the cheesecake!. Chill!.
Makes 12 servings!.Www@FoodAQ@Com
CHOCOLATE CHEESECAKE
CRUST:
1 cup chocolate wafer cookies, crushed
2 tablespoons sugar
1/4 cup butter, melted
CHEESECAKE:
24 ounces cream cheese, softened
3/4 cup sugar
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs
Combine cookie crumbs, sugar, and butter; press onto bottom of 9-inch springform pan!. Bake at 350 F!. for 10 minutes!.
Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended!. Add eggs one at a time, mixing well after each addition!. Blend chocolate into batter!.
Spoon into crust and bake at 450 F!. for 10 minutes!. Reduce oven temperature to 250 F!. Continue baking for 30 to 40 minutes!. Loosen cake from rim of pan!. Chill!.
Serving Size: 12Www@FoodAQ@Com
CRUST:
1 cup chocolate wafer cookies, crushed
2 tablespoons sugar
1/4 cup butter, melted
CHEESECAKE:
24 ounces cream cheese, softened
3/4 cup sugar
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs
Combine cookie crumbs, sugar, and butter; press onto bottom of 9-inch springform pan!. Bake at 350 F!. for 10 minutes!.
Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended!. Add eggs one at a time, mixing well after each addition!. Blend chocolate into batter!.
Spoon into crust and bake at 450 F!. for 10 minutes!. Reduce oven temperature to 250 F!. Continue baking for 30 to 40 minutes!. Loosen cake from rim of pan!. Chill!.
Serving Size: 12Www@FoodAQ@Com
Hello Amber,
Here is a link to my favorite cheesecake recipe!. It is for White Chocolate Cheesecake!. Rich, creamy and infused with the subtle flavor of white chocolate this cheesecake can stand alone or be paired with fresh berries or other fruit!.
Here is the link: http://www!.the-chocolate-spot!.com/white-!.!.!.
I hope this helps in celebrating the memory of your dear friend!. Good Luck!
genesee@the-chocolate-spot!.comWww@FoodAQ@Com
Here is a link to my favorite cheesecake recipe!. It is for White Chocolate Cheesecake!. Rich, creamy and infused with the subtle flavor of white chocolate this cheesecake can stand alone or be paired with fresh berries or other fruit!.
Here is the link: http://www!.the-chocolate-spot!.com/white-!.!.!.
I hope this helps in celebrating the memory of your dear friend!. Good Luck!
genesee@the-chocolate-spot!.comWww@FoodAQ@Com
Try this website:
http://www!.bestrecipes!.com!.au/recipe/No-!.!.!.Www@FoodAQ@Com
http://www!.bestrecipes!.com!.au/recipe/No-!.!.!.Www@FoodAQ@Com
A few cheesecakes here:
http://www!.therecipecafe!.com/Desserts!.ht!.!.!.Www@FoodAQ@Com
http://www!.therecipecafe!.com/Desserts!.ht!.!.!.Www@FoodAQ@Com
White Chocolate Raspberry Cheesecake Santa Cafe
***CRUST***
2 cups graham cracker crumbs
1 cup ground almonds
1/4 cup clarified butter in liquid
form
***FILLING***
8 ounces fine-quality white chocolate
4 8 oz package cream cheese
1/2 cup +2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons flour
1 teaspoon vanilla
2 pints raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well!. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan!.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat!. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition!. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined!.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch!. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight!. Remove side of pan to serve
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Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
---------
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
-------------
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
------------
Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream
---------
Turtle Cheesecake
Ingredients:
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Calcium Fortified Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions:
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
***CRUST***
2 cups graham cracker crumbs
1 cup ground almonds
1/4 cup clarified butter in liquid
form
***FILLING***
8 ounces fine-quality white chocolate
4 8 oz package cream cheese
1/2 cup +2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons flour
1 teaspoon vanilla
2 pints raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well!. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan!.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat!. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition!. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined!.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch!. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight!. Remove side of pan to serve
---------
Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
---------
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
-------------
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
------------
Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream
---------
Turtle Cheesecake
Ingredients:
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Calcium Fortified Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions:
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
Sour Cream Cheesecake
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F!. Brush some of the melted butter around a 9 by 3-inch cake pan!. Adhere parchment to the bottom and the sides!.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar!. Press 2/3 of the mixture into the bottom of the parchment-lined pan!. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes!. Cool!. Reserve additional crumb mixture for sides!.
In a mixer with a paddle attachment, beat sour cream for 10 seconds!. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium!. Scrape the bowl!.
In a separate container, combine vanilla, eggs, yolks, and heavy cream!. With the mixer on medium, slowly pour the liquid mixture in!. When half of it is incorporated, stop and scrape!. Continue adding the mixture until the rest of the ingredients are incorporated!. Once completely combined, pour into the cooled crust!.
Lower oven temperature to 250 degrees F!. Place cheesecake into a preheated water bath, in the oven for 1 hour!. Turn the oven off and open the door for one minute!. Close the door for one more hour!. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving!.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds!. Unmold onto a cake round or serving dish!. Take the remaining graham cracker mixture and press into the sides of the cake!.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake!.
Honey Ricotta Cheesecake Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Eggilicious
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F!.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil!. Finely grind the biscotti in a food processor!. Add the melted butter and process until the crumbs are moistened!. Press the crumb mixture over the bottom (not the sides) of the prepared pan!. Bake until the crust is golden, about 15 minutes!. Cool the crust completely on a cooling rack!.
Blend the ricotta in a clean food processor until smooth!. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl!. Blend in the honey and orange zest!. Add the eggs and pulse just until blended!.
Pour the cheese mixture over the crust in the pan!. Place the springform pan in a large roasting pan!. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan!. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold)!.
Transfer the cake to a rack and cool 1 hour!. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days!. Cut the cake into wedges and serveWww@FoodAQ@Com
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F!. Brush some of the melted butter around a 9 by 3-inch cake pan!. Adhere parchment to the bottom and the sides!.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar!. Press 2/3 of the mixture into the bottom of the parchment-lined pan!. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes!. Cool!. Reserve additional crumb mixture for sides!.
In a mixer with a paddle attachment, beat sour cream for 10 seconds!. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium!. Scrape the bowl!.
In a separate container, combine vanilla, eggs, yolks, and heavy cream!. With the mixer on medium, slowly pour the liquid mixture in!. When half of it is incorporated, stop and scrape!. Continue adding the mixture until the rest of the ingredients are incorporated!. Once completely combined, pour into the cooled crust!.
Lower oven temperature to 250 degrees F!. Place cheesecake into a preheated water bath, in the oven for 1 hour!. Turn the oven off and open the door for one minute!. Close the door for one more hour!. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving!.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds!. Unmold onto a cake round or serving dish!. Take the remaining graham cracker mixture and press into the sides of the cake!.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake!.
Honey Ricotta Cheesecake Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Eggilicious
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F!.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil!. Finely grind the biscotti in a food processor!. Add the melted butter and process until the crumbs are moistened!. Press the crumb mixture over the bottom (not the sides) of the prepared pan!. Bake until the crust is golden, about 15 minutes!. Cool the crust completely on a cooling rack!.
Blend the ricotta in a clean food processor until smooth!. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl!. Blend in the honey and orange zest!. Add the eggs and pulse just until blended!.
Pour the cheese mixture over the crust in the pan!. Place the springform pan in a large roasting pan!. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan!. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold)!.
Transfer the cake to a rack and cool 1 hour!. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days!. Cut the cake into wedges and serveWww@FoodAQ@Com
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
For the Crust:
Preheat the oven to 325 degrees F!.
In a mixing bowl, combine the ingredients with a fork until evenly moistened!. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray!.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides!. Refrigerate for 5 minutes!.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps!. Add the eggs, 1 at a time, and continue to beat slowly until combined!. Gradually add sugar and beat until creamy, for 1 to 2 minutes!.
Add sour cream, lemon zest, and vanilla!. Periodically scrape down the sides of the bowl and the beaters!. The batter should be well-mixed but not overbeaten!. Pour the filling into the crust-lined pan and smooth the top with a spatula!.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it!. Place the cake pan in a large roasting pan!. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake!. Bake for 45 minutes!. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook!. Let cool in pan for 30 minutes!. Chill in the refrigerator, loosely covered, for at least 4 hours!. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim!. Unmold and transfer to a cake plate!. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface!.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water!. Wipe dry after each cut!.
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly!. Leave to cool before spreading on cheesecake!.
Yield: 6 servings
You don't have to use the lemon blueberry topping if it isn't tradition, but it tastes really good!.Www@FoodAQ@Com
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
For the Crust:
Preheat the oven to 325 degrees F!.
In a mixing bowl, combine the ingredients with a fork until evenly moistened!. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray!.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides!. Refrigerate for 5 minutes!.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps!. Add the eggs, 1 at a time, and continue to beat slowly until combined!. Gradually add sugar and beat until creamy, for 1 to 2 minutes!.
Add sour cream, lemon zest, and vanilla!. Periodically scrape down the sides of the bowl and the beaters!. The batter should be well-mixed but not overbeaten!. Pour the filling into the crust-lined pan and smooth the top with a spatula!.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it!. Place the cake pan in a large roasting pan!. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake!. Bake for 45 minutes!. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook!. Let cool in pan for 30 minutes!. Chill in the refrigerator, loosely covered, for at least 4 hours!. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim!. Unmold and transfer to a cake plate!. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface!.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water!. Wipe dry after each cut!.
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly!. Leave to cool before spreading on cheesecake!.
Yield: 6 servings
You don't have to use the lemon blueberry topping if it isn't tradition, but it tastes really good!.Www@FoodAQ@Com