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This is a simple and basic recipe for delicious cheesecake. Add your favorite fruits on top or just eat as is.
1 Tbs. Butter
3/4 C. Graham cracker crumbs
1 C. Sugar
2 1/2 tsp. Cornstarch
1 1/2 lb. cream cheese
1/2 C. Cream
1 tsp. Vanilla
Pre-heat the oven to 350 degrees. Butter a medium spring-form pan. Press the graham cracker crumbs into the bottom. Place in the refrigerator for 30 minutes. Whip the cream cheese in a mixer. With the mixture running slowly, sprinkle in the sugar and cornstarch, and then add in the eggs and vanilla. Slowly add the cream until all ingredients are well mixed. Pour into the spring-form pan. Place on a cookie sheet and bake for 40-45 minutes (or until the top begins to brown and the cake is firm). Cool at room temperature. Refrigerate. Serve well chilled.
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This is a big hit with people at work and at Church. I have been asked to make it for different individuals for special occasions. It has a very rich, smooth flavor. Best if topped with fresh berries.
1 1/2 C. vanilla wafer crumbs
6 Tbs. butter at room temperature
1 C. sugar, divided
1 1/2 tsp. vanilla
4 8 oz. pkg. cream cheese at room temperature
4 eggs at room temperature
12 squares Bakers Premium White Baking Chocolate
Preheat oven 325 degrees for a silver pan or 300 degrees for a dark non-stick pan.
Crush vanilla wafers in food processor until fine crumbs. Add 1/4 C. sugar and 6 Tbs. butter. Use short spurts until well-mixed, then pat into bottom and slightly up sides of 9 inch spring form pan. Bake 20-25 minutes until lightly brown.
In microwave or in double boiler, melt chopped white chocolate until smooth. In large mixing bowl, beat cream cheese, 3/4 C. sugar, 1 1/2 tsp. vanilla on low speed until smooth. Add melted white chocolate. Add flour and mix well. Still on low speed add 1 egg at a time mixing well after each egg. Do not overbeat, you want creamy not fluffy. Pour over crust. Sometimes I don't even let crust cool, it helps start cooking the inside of cake.
Bake for 55-60 minutes in the center of the oven until almost set. It will still be jiggly like Jell-O but will be firm. Cool in pan. Run knife around rim to loosen cake. Best if refrigerated overnight. Serve with fresh strawberries or blackberries or raspberries.
Note: I have found that if you use room temperature ingredients and slow speed on your mixer you end up with a better non-cracking cheese cake.
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This is a very simple recipe that can be totally homemade or made with a store-bought graham cracker crust. A favorite of my family!
1 C. graham cracker crumbs
3 Tbs. sugar
1/2 tsp. cinnamon
3 Tbs. margarine, melted
2-8 oz. pkgs. cream cheese, softened
1/2 C. sugar
1/2 tsp. vanilla
2 C. apples, diced
1/3 C. sugar
1/2 tsp. cinnamon
Combine crumbs, sugar cinnamon and margarine; press onto bottom of a 9-inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each egg. Blend in vanilla. Pour over crust. Toss apples with combined sugar and cinnamon. Spoon over cream cheese. Bake at 350 degrees for 1 hour and 10 minutes. Cool then chill overnight.
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How To Make CheesecakeThis is replaced by the Flash content.
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1. Soften cream cheese in the microwave by heating each 8 ounces of cream cheese for 15 seconds.
2. Mix filling ingredients just until they are combined. Do not overmix.
3. Bake until cheesecake is puffed around the edges but still jiggly in the center.