CHEESECAKE RECIPES WITH CREAM CHEESE RECIPES

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CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM



Cream Cheese Cheesecake Recipe - Food.com image

This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 9inch cheesecake, 12 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

Steps:

  • Preheat the oven to 325°F.
  • Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
  • In the bowl of a food processor, combine the crumbs and remaining butter.
  • Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
  • Bake until firm and lightly browned, about 15 minutes.
  • Cool on a wire rack.
  • In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
  • Add the eggs one at a time, scraping down the sides of the bowl frequently.
  • Beat in the lemon zest, vanilla and salt.
  • Fold in the sour cream by hand.
  • Scrape the filling into the crust and smooth the top.
  • Bake until the cake is barely set, about 45 minutes.
  • Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

Nutrition Facts : Calories 383.8, FatContent 31.8, SaturatedFatContent 19.5, CholesterolContent 155.5, SodiumContent 227.9, CarbohydrateContent 19.3, FiberContent 0, SugarContent 17, ProteinContent 6.7

BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER



Black Forest Cheesecake | Cheese Recipes | Jamie Oliver image

This is a great make-ahead dessert that will definitely impress your guests!

Total Time 1 hours 30 minutes

Yield 18

Number Of Ingredients 13

75 g unsalted butter plus extra for greasing

300 g dark chocolate biscuits
2 x 425 g tins of dark cherries in syrup
2 clementines
350 g caster sugar
6 large free-range eggs
400 ml double cream
560 g Philadelphia plain cream cheese
2 teaspoons vanilla extract
200 g dark chocolate (70% cocoa solids) plus extra for serving
1 dash of double cream
50 g unsalted butter
1 clementine

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
    2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
    3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
    4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
    5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
    6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
    7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
    8. Whisk the egg whites until stiff peaks form.
    9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
    10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
    11. Place the cheesecake in the freezer to set overnight.
    12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
    13. Remove the cheesecake from the tin and place on a cake stand.
    14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

Nutrition Facts : Calories 489 calories, FatContent 31.8 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 45.9 g carbohydrate, SugarContent 39.1 g sugar, SodiumContent 0.5 g salt, FiberContent 1.5 g fibre

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