7 INCH CHEESECAKE PAN RECIPES

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NEW YORK STYLE CHEESECAKE (6-INCH) RECIPE - FOOD.COM



New York Style Cheesecake (6-Inch) Recipe - Food.com image

For those of you who own a 6-inch springform pan. I looked all over for a cheesecake recipe for this size pan. I found this one at rec.food.baking. It is credited as a Wilton recipe.

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

2/3 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, softened
12 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 tablespoon cornstarch
1/3 cup sour cream

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
  • In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
  • Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
  • Chill. Top with strawberries before serving.

Nutrition Facts : Calories 382.4, FatContent 30, SaturatedFatContent 18.2, CholesterolContent 118.5, SodiumContent 243.7, CarbohydrateContent 23.1, FiberContent 0.3, SugarContent 15.7, ProteinContent 6.4

CLASSIC CHEESECAKE – INSTANT POT RECIPES



Classic Cheesecake – Instant Pot Recipes image

If social media is to be believed (does Facebook lie?), a cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake. First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess. Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look. Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6-8 servings

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
5 tbsp butter (melted and cooled, plus additional butter for greasing the pan )
1 lb regular cream cheese
1/2 cup granulated white sugar
2 large eggs
1/4 cup regular sour cream
2 tsp lemon zest (finely grated )
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp table salt ((optional) )
1 1/2 tbsp all-purpose flour

Steps:

  • Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
  • Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
  • Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
  • Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
  • Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
  • To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.

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