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This one is delicious and I've had no problems w/it:
For 9" springform pan
1 C graham cracker crumbs
1/4 c finely chopped walnuts
3 T brown sugar
1 T cinnamom
1/4 tsp. nutmeg
5 T melted butter
Combine in food processor, press well into bottom of pan. Bake 10 min at 350-let cool.
3 8oz pkgs cream cheese
1 C sugar
1 C sour cream
1 C heavy cream
3 T flour
1 T vanilla
3 eggs
Beat cream ch and sugar til smooth. Beat in sour cream & heavy cream. Blend in flour & vanilla. On low speed add eggs 1 at a time. Pour batter over cooled crust.
Bake at 340 deg for 30 min-turn oven off and leave in oven for 2 hrs. Don't open door at all!!!!!
While on the topic of cheesecake, does anyone have an EASY receipe for Italian-style ricotta cheesecake? Note the word EASY...like Rachael Ray, I'm not much of a baker.
In a blender mix 1 pkg 8oz cream cheese, 1/4 cup lemon juice, 1 can 12oz sweetened condensed milk, 1tbsp of vanilla. Blend until smooth and pour into a prepared graham cracker crust(9 inch). Chill for several hours. Consistency will be creamy not firm and hard.
If desirable decorate top with fruit. For extra flavor serve cheesecake with this wonderful orange sauce on the side:
1/2 cup of sugar, dash of salt, 1 tbsp cornstarch, 1/2 cup orange juice, 2tbsp lemon juice, 1/4 water, 1/2 tsp of orange peel.
Stir together sugar, salt and cornstarch in small saucepan. Gradually stir in orange juice, lemon juice and water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in grated orange peel. Cool.
New Tear’s Day Cheesecake
1/4 C of butter, melted
1 1/4 C of vanilla wafer crumbs
1/4 C sugar
24 oz cream cheese, softened
1 can sweetened condensed milk
1 C egg nog
2 eggs
1/4 C of rum
1 t vanilla
1/2 t nutmeg
1 T of cornstarch
1 C of water
2 T of water
1/3 C of brown sugar, packed
2 T of rum
One 9" spring form pan
Preheat oven to 300 degrees. Combine 1/4 cup of butter, wafer crumbs and sugar. Press firmly onto the bottom of the 9" springform pan. In a large bowl, beat the cream cheese until fluffy. Slowly add the sweetened condensed milk and eggnog until smooth. Mix well.
Stir in 1/4 cup of rum, vanilla extract and nutmeg. Pour into the prepared pan. Bake for 40 to 50 minutes or until cake springs back when lightly touched.
For the topping, dissolve cornstarch in the cup of water in a small bowl.
In a saucepan, melt 2 tablespoons of butter. Stir in the brown sugar and cornstarch mixture. Stir constantly until the mixture comes to a boil.
Reduce heat and simmer for 10 minutes. Then remove from heat. Add 2 tablespoons of rum and cool completely.
Just before serving the cheesecake, stir chopped nuts, walnuts or pecans into the sauce.
Cheesecake Crust:
Cooking spray
1 3/4 C vanilla wafer cookie crumbs
1/4 C unsalted butter, melted Filling:
3 packages cream cheese
1 C sour cream
2 C sugar
3 large eggs
2 t lemon zest
2 T lemon juice
Lemon Curd:
1 1/2 t lemon zest
6 T lemon juice
1 large egg, plus 1 large egg yolk
1/2 C sugar
2 T unsalted butter, cut into bits
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) spring form pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set. (Do not over bake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
Cheesecake Pudding
8 oz cream cheese, softened
8 oz sour cream
4 oz brown sugar
4 oz sugar
2 t vanilla
Blend all together and chill. Serve with fruit preserves or fruit pie filling.
While on the topic of cheesecake, does anyone have an EASY receipe for Italian-style ricotta cheesecake? Note the word EASY...like Rachael Ray, I'm not much of a baker.
Well, I've answered my own question. I made the following for Easter, and my husband & company really enjoyed it:
Italian Cheesecake recipe - Every Day with Rachael Ray (http://www.rachaelraymag.com/recipes/dessert-recipes/italian-cheesecake/article.html - broken link)
I am going to try one with ricotta AND cream cheese next time, though, since the texture of this cake is just not for me. Hopefully the next try will be a good compromise of taste.
2 8oz packages of cream cheese or neufchatel - blend until creamy - add 1/2 cup sugar, blend - add 2 eggs, one at a time, blending after each - add 1 tsp vanilla extract. Pour into graham cracker crust and bake at 350 degrees for about 35 - 45 minutes, until set.
You can add cherry pie filling to the top for variety.
I also have a wonderful (tried and tested by me and all colleagues confirmed best cheesecake they ever had) recipe for Pumpkin Pecan Praline Cheesecake - it most certainly ain't simple, but if anyone is interested here it is:
Pumpkin Praline Cheesecake
Ingredients
• 1/3 cup butter
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 3 8-ounce packages cream cheese, softened
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 15-ounce can pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 8-ounce carton dairy sour cream
• 1 tablespoon granulated sugar
• Pecan halves (optional)
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans
Directions
1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
My mother made this cheesecake every Christmas and it was a hit. I now make it for family functions and get many compliments. THe recipe comes from Dear Abbey. Here is a link to the recipe. I also pasted the recipe to the post. Enjoy!!
1 (21-ounce) can prepared cherry, blueberry or strawberry pie filling
1. Heat oven to 350 degrees.
2. Combine graham cracker crumbs, powdered sugar and melted butter. Press into bottom of 8-inch springform pan.
3. In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.
4. Bake at 350 degrees for 50 minutes (until center is set).
5. Remove from oven and spread sour cream on top of cheesecake. Return to oven and bake an additional 5 minutes.
6. Remove from oven and allow to cool. Spread desired topping on cheesecake.
7. Chill overnight. Before serving, carefully remove sides from pan. Serves 16.
Tip: To minimize cracking, place shallow pan half full of hot water on lower rack of oven during baking. And be sure the sour cream is at room temperature when you spread it on.
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