Time 4h35m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in). Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside. For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth. Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan. For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
Time 2h10m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don’t worry if a few white specks remain). Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Cream Cheese Filling—————. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior’s) Be careful not to overmix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store any leftover cheesecake in the refrigerator.
Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix. Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
Time 3h15m Yield 1 9-Inch Pie Plate, 8 serving(s) Number Of Ingredients 12 Steps:
Spray the bottom of a 9-inch pie plate with non-stick cooking spray. Combine Oreo Cookies and melted butter together. Press down to bottom of the pie plate. Chill the crust while preparing filling. Pour chocolate milk into a medium-to-large mixing bowl. Add the filling mix in the package. Beat with an electric mixer on medium mixing speed for about 2-3 minutes. Add the filling chocolate, blend once again 1-2 minutes. Then, on very low mixing speed, slowly add the chocolate chips. Try to make it so they sink into the batter, but don’t break. Add the Peanut Butter OR Marshmellow with the 4 oz. of chocolate in another mixing bowl. Blend together on medium cooking speed for about 45sec.-1 minute. Pour half of the cheesecake batter in the pie plate, then all of the PB/Marshmellow/Choco. mixture, then the remaining cheesecake batter. Pour remaining 8 oz. of chocolate on top of the cake for Garnish. Add other Garnish if you wish. Chill the Cheesecake 3-4 hours before serving. Enjoy~!
Time 1h30m Yield 10 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350’F. The first three ingredients are for the Graham Crust. Put the graham crackers in a food processor and process to break them up into a fine powder. Then add the sugar, then the melted margarine. Pulse to incorporate. Press the crust into a greased 9 inch spring form pan. Bake at 350’F for 10 minutes. Let cool. Put your tofu and cream cheese in the bowl of a hand mixer (I used my kitchen aid) and whip until the mixture is smooth and creamy with no lumps. Add the remaining ingredients and whip again until well incorporated. Pour into the spring form pan with the graham crust and bake at 350’F for 45-50 minutes. Turn off the oven. Let sit for 15 more minutes to allow the cake to settle. It should be lightly golden round the edges and should have pulled away from the sides of the cake tin. It will wiggle if you shake it slightly. I also gently touched the top and it sprang back. Remove the cake from the oven and place on a cooling rack for at least one hour. Then, put in fridge for at least 3 more hours. Check your cake as it bakes, you don’t want it to burn. When you cut a piece of this put a paper towel in the cut section as it will absorb any moisture and prevent soggyness on the bottom of the cake. Bon Appetit!
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
More about “joeys cheesecake recipes”
Time 50m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
