Favorite cheesecake recipes
I've been making this Junior's cheesecake recipe for a couple of years now (http://www.cooksrecipes.com/dessert/j...) and while I've been happy with it I've been wondering if there are any other good recipes out there. I've looked at Cook's Illustrated and Food Network and there's a lot of variations in recipes...from 1 to 2.5 lbs of cream cheese, some with sour cream, some with heavy cream, some with only 2 eggs, some with up to 6 eggs and 2 yolks...
So what are everyone's favorite cheesecake recipes? I like a firm but creamy cheesecake (I guess New York style?).
Glamour Cheesecake paraphrased from the Quaker Oats Wholegrain booklet (that I sent away for back in the 90's...ack! Am dating myself here!)
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped nuts (walnuts or pecans)
1/2 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
Two 8 ounce pkgs. cream cheese, softened
1/2 cup granulated sugar
1 Tablespoon lemon juice
3 large eggs
1 cup sour cream
1 cup sour cream
2 Tablespoons granulated sugar
1 - 2 teaspoons vanilla extract
For crust, combine all ingredients; mix well. Press onto bottom and sides of ungreased 9-inch springform pan, about 1 1/2 inches high. Bake in preheated 350 degree oven for about 18 minutes or til golden brown; set aside to cool.
For filling, combine cream cheese, sugar and lemon juice, mixing on electric mixer til well blended. Add eggs, one at a time, beating well after each one. Blend in sour cream. Pour into prepared crust. Bake at 350 degrees for about 50 minutes.
For topping, combine all ingredients; mix well Spread over baked cheesecake. Continue baking at 350 degrees for about 10 minutes. Allow cake to cool to room temp; remove rim and then refrigerate before serving.
I went through a cheesecake phase and baked them nonstop. The most recent one I made was the double dark chocolate cheesecake from Bon Appetit:
It was good but I prefer plainer cheesecake. There is a recipe from Bon Appetite that uses brown sugar in the crust and I like that variation. I use different recipes but never change the technique--hot water bath, when cheesecake is almost done, turn off the oven, and prop open w/ a wooden spoon for an hour. Remove from oven and water bath, run knife around and release sides. Let cool and refrigerate overnight if possible. It's always creamy that way and never cracks.
You know....I recently tried making Giada's Honey Ricotta Cheesecake, and I have to say, it is so delicious. I love the amaretto-flavored crust (from the biscotti) and the way that the ricotta cheese makes it so fluffy and light....I don't think it's a substitute for "classic" cheesecake, but it is delicious and so easy to make.
HONEY RICOTTA CHEESECAKE (courtesy of Giada De Laurentiis)
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
Personal Note: I would say refrigerate longer than 8 hrs before serving. Wait 24-48 hrs before serving...it tastest better 1-2 days later.
Here's mine. Its really a simple cheesecake, but so delicious.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vanilla wafer cookies -- crushed
1/2 cup butter -- melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 pounds cream cheese -- softened
1 cup sugar
3 whole egg
1 tablespoon lemon juice
1 teaspoon lemon rind
1/2 teaspoon vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
Combine crust ingredients. Put into 8" springform pan. Chill 30 minutes.
Beat cream cheese and sugar. Add eggs one at a time. Add lemon juice, rind, vanilla. Bake 375 for 45 minutes. Cool 30 minutes.
Combine topping ingredients. Spread on cake. Bake 500 for 10 minutes. Refrigerate overnight.
I posted this previously:
Your post brings to mind lemon cheesecake. Which would be an excellent choice for the OP. This is the recipe we love. We got it from a 1978 Bon Appetit, but it was not on Epicurious. I found it here.
It's a winner.
I had not made a cheesecake for several years until this week. All the cheesecake recipes I had call for a 9" springform pan, which I have, but that yields too much of a rich dessert for 1 to 4 persons. So last week I went to Sur La Table and bought a 7" springform pan. The recipe for the Carnegie Deli’s cheesecake had always looked impressive. So I reduced the recipe to accommodate the new pan. The preparation was a bit time consuming both for the cookie dough crust and the cake’s 3-step baking process. But it was worth every minute. Four of us had it for dessert after our Christmas dinner and everyone loved it.
Here is URL for the recipe:
And just in case anyone else is interested in reducing a recipe for a 9" cake to a 7" cake, the conversion factor is 60%.