Rich And Creamy Cheesecake Recipe

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6 hours ago Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust and stirring 2 tsps. ground …

Rating: 5/5(124)
Total Time: 4 hrs 35 mins
Servings: 1
Calories: 347 per serving
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

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9 hours ago Add in the eggs and yolks, one at a time, beating well after each addition. Add in the cream and beat until it's just incorporated in the batter. Pour filling into …

Rating: 5/5(80)
Total Time: 9 hrs 38 mins
Category: Dessert
1. Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
2. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.

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5 hours ago Advertisement. Step 2. In a large bowl, combine cake mix, 2 eggs, melted shortening, milk and chopped pecans. Mix with fork or at low speed of electric mixer …

Rating: 4.1/5(21)
Calories: 397 per serving
Total Time: 45 mins
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine cake mix, 2 eggs, melted shortening, milk and chopped pecans. Mix with fork or at low speed of electric mixer until cake mix is moistened. Turn into pan. Spread evenly.
3. In a large bowl, beat cream cheese until smooth. Beat in 2 eggs, confectioners' sugar and vanilla until smooth. Spread evenly over cake base.
4. Bake in the preheated oven for 35 minutes. Edges and top will be light golden brown and will have a slightly shiny appearance. Cool completely, then cut into squares.

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6 hours ago Chocolate-Irish Cream Cheesecake. View Recipe. this link opens in a new tab. Combine chocolate, cream cheese, sour cream and Irish cream liqueur for …

Estimated Reading Time: 4 mins

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9 hours ago In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add …

Rating: 4.6/5(48)
Total Time: 2 hrs 25 mins
Cuisine: American
Calories: 620 per serving
1. Make the base by mixing the crushed cookies and butter and press into the bottom of an 10″ springform pan.
2. Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
3. In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
4. Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.

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2 hours ago Place a piece of parchment paper at the bottom of a springform pan. Press the crumb mixture into the bottom of the springform pan. Bake the cheesecake. …

Rating: 4.4/5(34)
Total Time: 5 hrs 30 mins
Category: Dessert
Calories: 598 per serving
1. Preheat oven to 475 degrees place a large baking dish (one the cheesecake can fit in) filled with about 1-inch water into the oven while it preheats.
2. In a food processor add the graham crackers and pulse until fine. In a large bowl add the graham cracker crumbs, cinnamon, and melted butter and mix with a fork until combined.
3. Place a small piece of parchment paper into the 9-inch springform pan and add the crumb mixture and press gently. Take two large pieces of foil and lay them down making an X. Place the 9-inch springform pan in the center and wrap the pieces of foil around the outside bottom of the pan, to prevent water from leaking in while it's baking in the water bath.
4. Using a stand mixer or electric mixer, beat the room temperature cream cheese, sugar, sour cream, and vanilla a couple of minutes until smooth and creamy making sure to scrape down the sides.

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5 hours ago It’s not light or airy, it’s decadent, rich and creamy perfection. The sour cream topping is optional, some would say it doesn’t belong on this cheesecake, that …

Ratings: 119
Calories: 429 per serving
Category: Dessert
1. Preheat the oven to 375 - prepare your pan by spraying the outside with a non stick baking spray and place a parchment circle in the bottom
2. Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
3. Mix all the ingredients

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4 hours ago Reduce oven temperature to 325 degrees. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom …

Ratings: 366
Calories: 573 per serving
Category: Dessert, Desserts
1. Place oven racks in the center of the oven. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
3. Reduce oven temperature to 325 degrees.
4. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.

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Just Now Tasty cheesecake and loved the texture. I adjusted the recipe for a smaller cheesecake with 500g cream cheese, 250g sour cream, 2/3 cup of sugar …

Rating: 4.9/5(109)
Total Time: 1 hr 50 mins
Servings: 12
1. Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
2. In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
3. Increase oven temperature to 425°F/220°C.
4. In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.

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4 hours ago Rich and Creamy Cheesecake. A classic! Rich and creamy, lemon-scented cheesecake in a graham cracker crust. Tip: For variations to this recipe, see below. Recipe Ingredients: 1 tablespoon butter, melted 3 tablespoons graham cracker crumbs 4 (8-ounce) packages cream cheese 1 1/4 cups granulated sugar 4 large eggs 1 teaspoon zest from 1 small lemon

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7 hours ago Cheesecake Factory Original Cheesecake Copycat Recipe - can easily be made at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping. : sweetandsavorymeals #cheesecake #cheesecakerecipes #cheesecakefactory #copycatrecipes #copycat #cake #cakerecipes #sweetandsavorymeals

Rating: 5/5(84)
Total Time: 9 hrs 38 mins
Servings: 1

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8 hours ago I have tried many cheesecake recipes in the past but today I only had 2 (8oz.) blocks of cream cheese so I decided to try this recipe. I added about 1/2 cup homemade lemon curd to the …

Ratings: 73
Calories: 611 per serving
Category: Dessert
1. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.
2. Preheat oven to 300f degrees.

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1 hours ago Make the cheesecake mixture. Boil a large pot of water while preparing the cheesecake maker. In the bowl of your stand mixer, mix together the cream cheese, powdered sugar and cornstarch on medium speed. Then gradually add the eggs and egg yolk, beaten in several times, while keeping the mixer running at slow speed.

Rating: 5/5(1)
Calories: 5336 per serving
Category: Cake, Dessert

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Just Now The water bath cooks the cheesecake gently, preventing cracking and resulting in a smooth, creamy cheesecake. Preheat the oven to 350ºF. In a medium-size bowl mix 1 1/2 cups of …

Rating: 2.8/5(5)
Total Time: 1 hr 20 mins
Category: Dessert
Calories: 464 per serving
1. Preheat oven to 350 degrees F.
2. Wrap the bottom of an 8-inch springform pan with two layers of heavy-duty aluminum foil. Set aside a large roasting pan that the springform pan fits in without touching the sides. This will be used for a water bath during cooking.Spray the springform pan with non-stick baking spray or line with parchment paper.
3. In a medium-size bowl mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon of sugar until moistened and starts to come together. Then press into the bottom of the springform pan and up the sides about 1/3 of the way. Place in the refrigerator while you prepare the cheesecake batter.
4. With an electric mixer on medium-low, beat the cream cheese for 3 minutes. Add the sugar, continue beating increasing the speed to medium-high until light and fluffy. This will take about 5 minutes. It should be smooth and fluffy.

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9 hours ago Cream cream cheese and sugar together; add eggs one at a time. Add milk and sour cream, mixing well. Add flour one tablespoon at a time. Add vanilla. Bake in a 9-inch spring pan at 375 degrees for 1 to 1 1/2 hours or until top is golden brown. Chill at least 6 hours. Best overnight.

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1 hours ago Bring kettle of water to boil for water bath. Meanwhile, using an electric mixer, beat the cream cheese until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition.

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4 hours ago Cheesecake Filling before baking. In a large bowl beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer.; Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese.

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6 hours ago Bake for 5 minutes, and then remove from oven and allow to cool. Reduce oven temperature to 160 degrees celsius/320 Fahrenheit. In a food processor, combine all ingredients for the cheesecake

1. Preheat oven to 180 degrees celsius/375 Fahrenheit. In a food processor, process Oreos or Digestive Biscuits until they reach a fine crumb. Add melted Vegan Butter and process until you achieve a slightly damp, sand-like consistency. Press the mixture into the bottom and halfway up the sides of a 6 inch cake ring or springform pan. Bake for 5 minutes, and then remove from oven and allow to cool. Reduce oven temperature to 160 degrees celsius/320 Fahrenheit.
2. In a food processor, combine all ingredients for the cheesecake filling except crushed Oreos, and process till smooth. If using Oreos, fold them in once the mixture is smooth and combined.
3. Pour batter into your cake ring and bake for 45 minutes. After 45 minutes, there should only be the slightest jiggle in the middle of the cake. Turn oven off and allow cake to cool to room temperature in the oven.
4. If using Chocolate Ganache, combine all ingredients in a bowl and microwave in 30 second increments, stirring each time, until chocolate is smooth, melted, and combined with the cream to form a silky ganache.

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8 hours ago Place the cheesecake in a large, deep pan (like a roasting pan) and fill the pan with two inches of hot water. Bake the cheesecake for 70 minutes. Turn off the oven, but leave the cheesecake inside (with the oven door closed) for 35 minutes. Remove the cheesecake from the oven and place on …

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9 hours ago Bake in the middle of the oven until the crust is slightly golden, about 10 minutes. Transfer to a wire rack and cool while preparing the filling. To make the Filling: Using an electric mixer, beat the …

Rating: 5/5(3)
Total Time: 1 hr 45 mins
Category: Cheesecake
Calories: 399 per serving
1. Preheat the oven to 350°F.
2. Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
3. Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
4. Press the crumbs over the bottom (not the sides) of the prepared pan.

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9 hours ago Generously coat inside of pan with butter. Preheat oven to 300º F. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth. Add eggs one at a time until …

Rating: 4.3/5
Total Time: 2 hrs 20 mins
Category: Dessert
Calories: 538 per serving
1. Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
2. Generously coat inside of pan with butter.
3. Preheat oven to 300º F.
4. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

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5 hours ago Chill crust in freezer at least 10 minutes. Step 4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a …

Rating: 5/5
Total Time: 3 hrs 30 mins
1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

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Just Now Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. …

1. To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the bottom of the pan in a double layer of aluminum foil.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
3. Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
4. Reduce the oven temperature to 325 degrees.

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Just Now Here is a lovely autumn dessert that gets its rich depth of flavor from sweet maple syrup and mouth-pleasing crunch from walnut pieces embedded inside the graham cracker crust. The recipe includes instructions for a maple cream sauce you can drizzle over top, but this cheesecake is also fantastic on its own.

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Just Now Place the pan into the preheat oven and bake for 10 minutes. Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no …

Rating: 4.7/5(55)
Calories: 382 per serving
Category: Dessert
1. Preheat oven to 325 F degrees.
2. Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a 9-inch springform pan and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it's much easier.
3. Place the pan into the preheat oven and bake for 10 minutes.
4. Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.

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9 hours ago Combine sour cream, sugar and vanilla extract in a small bowl. Stir to combine well. While the cheesecake is still warm, spread the cheesecake topping evenly and place the cheesecake back into the oven to bake for another 15 minutes at 120°C. Remove from oven and place on a wire rack.

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5 hours ago Classic cheesecake with graham cracker crust is silky smooth, ultra rich, and very creamy. Plus, I’ve got all the top tips for the BEST homemade cheesecake ever! I have been …

1. Preheat oven to 350°F and grease a 9-inch springform pan with nonstick baking spray.
2. Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven.

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8 hours ago Cream Cheese Cheesecake Recipe - Food.com best www.food.com. In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl frequently. Beat in the lemon zest, vanilla and salt.

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8 hours ago WHY THIS RECIPE WORKS. For a supremely creamy texture, we turned off the slow cooker once the cake registered 150 degrees on an instant-read thermometer and let the cheesecake sit in the slow cooker for an hour so it could gently finish cooking.

Servings: 8
Category: Desserts or Baked Goods, Cakes, Slow Cooker

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5 hours ago Nov 12, 2021 - We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal like your Thanksgiving feast or holiday potluck. Follow our simple recipe for our pumpkin spice cheesecake that everyone will enjoy. #marthastewart #recipes #recipeideas #thanksgiving #thanksgivingrecipes #thanksgivingdishes

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Just Now Make the crust. In a small bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. Transfer the mixture into the prepared springform pan and press the crumbs into the bottom and sides to create an even, compact crust. Par bake the crust. Par-bake the crust for 5 minutes.

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3 hours ago How To Make rich and creamy peanut butter cup cheesecake. 1. Preheat oven to 325. 2. For Crust: Mix chocolate graham cracker crumbs, chopped …

Cuisine: American
Category: Cakes
Servings: 8
Total Time: 1 hr 10 mins

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3 hours ago Follow recipe for Rich and Creamy Cheesecake, disregarding instructions for water bath. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (leave oven door open until oven temperature reduces). Bake until cheesecake perimeter is set but center jiggles like Jell-O when pan is tapped, about 1 hour longer.

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3 hours ago This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions! https://bakerbynature.com/extra-rich-and-creamy-ch

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6 hours ago In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as …

Rating: 4.9/5(58)
Total Time: 7 hrs 40 mins
Category: Dessert
1. Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
2. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
3. Add chopped chocolate to a medium bowl; set aside.

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8 hours ago The Perfect Cheesecake Recipe. This cheesecake recipe has been a long time coming.. For a recipe with so few ingredients (cream cheese, eggs, sugar, …

1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
4. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

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3 hours ago Beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl with spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating until blended after each addition.

Rating: 4/5(2)
Calories: 373 per serving
Servings: 16

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7 hours ago Combine the heavy cream and chocolate in a small microwave safe bowl. Heat for one minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside. Add the softened cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.

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4 hours ago Smooth, rich, and creamy (and deceptively easy to make), this recipe for mini Japanese cheesecakes is a tasty treat that’s easy to make and will impress your friends and family. All you need …

Rating: 4.6/5(10)
Category: Dessert
Cuisine: Japanese
Calories: 455 per serving
1. Preheat your oven to 180 c (356 f)
2. Leave the Philadelphia cheese and eggs out until they become room temperature.
3. In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
4. Line 4 mini, individual-sized baking tins with baking paper (or follow my guide on how to make your own forms in my pancake post, link is in this post).

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8 hours ago How to make no-bake oreo cheesecake: 1. Start by making the crust: pulse Oreo cookies in a food processor until fine crumbs form. 2. Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly. 3.

Servings: 8
Total Time: 20 mins
Category: Desserts, Vegetarian

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3 hours ago If you want a rich, smooth cheesecake, make sure the cream cheese is at room temperature. Set it on the counter for about 30 minutes prior to starting. Make sure to beat the cream

Ratings: 2
Category: Dessert
Cuisine: American
Total Time: 2 hrs 5 mins
1. Preheat oven to 375 degrees. Prepare springform pan by either lining bottom of springform pan with parchment paper or covering entire bottom with aluminum foil.
2. Combine crumbs, sugar & melted butter until thoroughly blended.
3. Beat cream cheese until smooth.
4. Melt unsweetened chocolate in microwave safe bowl in 30 second increments, stirring in-between, until melted. It usually takes about 1 to 1-1/2 minutes.

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7 hours ago Instructions. . HEAT oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly into bottom of ungreased 9-inch springform pan. . BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until …

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Just Now Have the aluminum foil hanging over the baking dish for easy cheesecake bar removal. Serve these delicious bars with cinnamon or pumpkin pie spice sprinkled on top. Pumpkin pie cheesecake bars comprise a sweet graham cracker crust and a rich, creamy pumpkin layer.

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1 hours ago Make the topping: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is …

Rating: 5/5(2)
Servings: 9
1. Preheat oven to 325°F/160°. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.
2. Make the crust: In a medium bowl combine crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of the pan to form an even layer. Bake crust for 8 minutes. Set the pan on a wire rack and allow the crust to cool completely before adding the filling. Leave oven on.
3. Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside to cool slightly. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as needed. Add eggs and beat until batter is smooth. Mix in chocolate mixture. Add vanilla extract and liqueur if using, and beat just until combined. Don’t overbeat. Pour batter over the baked crust.
4. Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place very gently in the oven (if i’s easier for you, you can first place the roasting pan in the oven, and then pour in the water). Bake for 60-70 minutes, until the sides are set but the center is still slightly wobbly. Let cake cool completely to room temperature before adding the topping.

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Frequently Asked Questions

What are the best cheesecake recipes?

DIRECTIONS Cream together cheese, sugar, and vanilla. Add eggs, one at a time. Add cornstarch, whipping cream and salt. Mix on high speed for 3 minutes. Add lemon juice. Pour into prepared 10 inch crust in springform pan. Bake 1 hour 15 minutes in a 350 degree oven. Allow to cool in oven with door ajar for 1 hour.

How do you make cheesecake out of cream cheese?

Directions Preheat oven to 325 degrees. Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking. Cool thoroughly. Refrigerate 3 hours.

How do you make Blueberry Cream Cheese Cake?

Directions Make blueberry sauce: In a small sauce pan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined.

How do you make brownies with cream cheese?

Directions Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.

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