Cheesecake, Yummy! I have chosen to post a few different cheesecake recipes today. I couldn’t choose just one! They all looked so good. I love variety, don’t you? If you have never been to The Cheesecake Factory Restaurant, you owe it to yourself to go just once. They have over thirty different cheesecake flavors to choose from. It’s funny, I’m a born & raised New Yorker and it wasn’t until about three years ago that I was literally forced to try cheesecake at The Cheesecake Factory. I never wanted to try it because I associated it with tasting like a cheddar cheese loaf cake. Ugh! I’m not big on cheese! Never mind, the cream cheese! I love Philadelphia Cream Cheese, especially on a toasted bagel. Yum! I really didn’t make the connection! It was definitely a mind over matter situation. So, I really have an addiction to chocolate and I have coffee occasionally. What a great combination together! I tried the Khalua cocoa coffee cheesecake and fell in love! So, with out anymore of my rambling about cheesecake…
Here are a few cheesecake recipes that are pretty easy to pull off! I gave you some variety, I’d love to hear how they turned out if you decide to try it. Happy Baking!
New York Cheesecake Recipe
Ingredients
Crust: 2 cups graham cracker crumbs
5 tablespoons sugar
1/4 teaspoon cinnamon
6 tablespoons melted butter
Filling:
24 ounces cream cheese
1 cup sugar
1 tablespoon lemon zest (recommended: Meyer lemon)
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar
Topping:
12 ounces creme fraiche
2 tablespoons sugar
Cherry Confit, recipe follows
Special equipment: a 9-inch non-stick Teflon coated spring form pan
Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
12 ounces creme fraiche
2 tablespoons sugar
Cherry Confit, recipe follows
Special equipment: a 9-inch non-stick Teflon coated spring form pan
Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
Directions
Preheat oven to 350 degrees F
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
Preheat oven to 350 degrees F
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
Serve with Cherry Confit.
Cherry Confit:
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)
In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Yield: 6 servings
Cooking time: 1 hour 20 minutes
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
Serve with Cherry Confit.
Cherry Confit:
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)
In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Yield: 6 servings
Cooking time: 1 hour 20 minutes
Cheesecake Factory Cheesecake Recipe
Ingredients:
***if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe***Crust:
1/4 cup finely chopped pecans 1/4 cup finely chopped walnuts 1/4 cup finely chopped almonds 3/4 cup finely chopped vanilla wafers 2 tablespoons melted butter
Filling:
1 1/2 lbs cream cheese 1 1/3 cups sugar 5 large eggs 16 ounces sour cream 1/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice
1 1/2 lbs cream cheese 1 1/3 cups sugar 5 large eggs 16 ounces sour cream 1/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice
Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
***The crust recipe below is for those who prefer a crust without nuts***
No-Nuts Crust
Ingredients:
1 ½ cups graham cracker crumbs ¼ teaspoon ground cinnamon 1/3 cup melted margarine
Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.
Marble Cheesecake Recipe
Ingredients:
Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, meltedFilling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup heavy cream
1 (1 ounce) square unsweetened chocolate, melted
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, meltedFilling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup heavy cream
1 (1 ounce) square unsweetened chocolate, melted
Preparation:
1.)Combine graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes.
2.)Combine cream cheese, 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add heavy cream, mix well.
3.)Blend chocolate into 1 cup of the batter. Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect.
4.)Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 30 more minutes.
5.)Loosen cake from rim of pan. Let cake cool completely before removing rim of pan. Chill.
1.)Combine graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes.
2.)Combine cream cheese, 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add heavy cream, mix well.
3.)Blend chocolate into 1 cup of the batter. Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect.
4.)Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 30 more minutes.
5.)Loosen cake from rim of pan. Let cake cool completely before removing rim of pan. Chill.
Just to give you an idea of The Cheesecake Factory Cheesecake Menu: The Original, Fresh Strawberry, Stefanie’s Ultra Red Velvet Cheesecake, 39th Anniversary Chocolate Cheesecake, White Chocolate Raspberry Truffle, Godiva Chocolate Cheesecake, Fresh Banana Cream Cheesecake, Adam’s Peanut Butter Cup Fudge Ripple, White Chocolate Caramel Macadamia Nut Cheesecake, Lemon Raspberry Cream Cheesecake, Dolce de Leche Caramel Cheesecake, Chocolate Coconut Cream Cheesecake, Tiramisu Cheesecake, Chocolate Mousse Cheesecake, Vanilla Bean Cheesecake, Chocolate Tuxedo Cream Cheesecake, Chocolate Raspberry Truffle, Khalua Cocoa Coffee Cheesecake, Chocolate Oreo Mudslide Cheesecake, Low Carb Cheesecake, Low Carb Cheesecake with Strawberries, Key Lime Cheesecake, Caramel Pecan Turtle Cheesecake, Chocolate Peanut Butter Cookie Dough Cheesecake, Snickers Bar Chunks and Cheesecake, Craig’s Crazy Carrot Cake Cheesecake, Oreo Cheesecake, Cherry Cheesecake, Pumpkin Cheesecake, and Pumpkin Pecan Cheesecake. Don’t you want to try them all! 🙂
Okay, I thinked I’ve fattened everyone up enough today!
Ciao! Until Next Time…