Recipe for cheesecake...?!
Recipe for cheesecake...?
I like baking and want to try a recipe for cheesecake. I have already made chocolate swirl and NY cheesecakes.
Answers:
This cheesecake recipe is AMAZING!! It is white chocolate raspberry.
*For the crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
For filling:
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries (11 ounces)
Fresh raspberries, for garnish
Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
Make filling: Preheat oven to 350 degrees.
Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
*I also have a recipe that is for lemon cheesecake bars...not a cake but soooo delicious!!
1 1/2 cups graham cracker crumbs
1/3 cup chopped pecans
1/3 cup sugar
1/3 cup butter, melted
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon vanilla
Preheat oven to 325°.
Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
Reserve 1/3 cup crumb mixture.
Press the rest into a 13x9 baking pan.
Bake for 6 minutes; allow to cool.
While the crust is cooling, beat cream cheese until it's fluffy.
Gradually beat in the milk.
Add eggs until mixture is just combined.
Stir in the lemon juice and vanilla.
Pour mixture into prepared crust.
Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
Bake for about 30 minutes.
Cool for about an hour, then cut into bars.
Store in your refrigerator.