Best For My Sweetie Cheesecake Recipes

NEW YORK CHEESECAKE

Steps:

• 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.
• 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.
• Increase oven temperature to 425°F/220°C.
• 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.
• Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times). My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe :) Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
• Cheesecake will keep in the refrigerator for up to 5 days.

SWEET & SALTY PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture., Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

FOR MY SWEETIE CHEESECAKE

Steps:

• Crust: Heat oven to 350. Butter the bottom of a 9 inch springform pan. In medium bowl, combine flour and sugar. Cut butter in until coarse crumbs form.
• In small bowl, combine egg yolk and Key lime juice. Add to flour mixture and blend until moist clumps form. Press dough into bottom of pan.
• Bake in oven for 20-25 minutes or until set. The edges will be slightly browned.
• Cheesecake: In large bowl, combine cream cheese and sugar until smooth. Add in cornstarch and combine. Add in eggs, one at a time, then combine in Key lime juice. Pour filling into crust.
• Bake in oven for 45-50 minutes or until set. When done, turn off oven and crack door. Leave in oven for 30 minutes. Run knife around edge and take off springform. Cool completely before putting in fridge overnight.
• Berry Topping: Smash 1 cup strawberries. Put in small pan along with jam, water, and cornstarch. Mix. Bring to boil, stirring constantly and boil 1 minute or so until thickened. Strain. Cool. Spoon in middle of cheesecake to within 1/4 to 1/2 inch of edge. Or if desired, arrange berries on cheesecake, cover with glaze.
• White Chocolate Mousse: Melt chips with 1/4 cup cream in microwave at 70% power for about 1 minute. Stir. If not melted, continue in microwave at 70% power stirring every 20-30 seconds. Cool.
• In medium bowl, beat 3/4 cup cream with pudding mix for about 2 minutes. Take one spoonful out into the white chocolate and combine. Add this into the pudding/cream mixture and fold over until combined. Decorate edges of cheesecake with the mousse.

ORIGINAL NEW YORK CHEESECAKE

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.