CHEESECAKE WITH VANILLA WAFERS CRUST RECIPES
ULTIMATE VANILLA CHEESECAKE - MCCORMICK
For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract. Having trouble finding cream cheese due to the shortage?...Swap in ricotta cheese instead or check out our tip for another easy sub!
Provided by McCormick
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.Test Kitchen Tip: For creamier texture if you’re swapping in ricotta cheese in place of the cream cheese, process the ricotta in a blender or food processor until very smooth before combining with remaining filling ingredients.
- Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
- Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
- Substitution Tip: If you have trouble finding cream cheese and don't want to use ricotta, try this recipe with vegan-friendly cream cheese, like Tofutti®. If you’re looking for a fully vegan version of our vanilla cheesecake, check out this Vegan Cheesecake recipe!
Nutrition Facts : Calories 447 Calories
BLACKBERRY CHEESECAKE - THE PIONEER WOMAN
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
Provided by Ree Drummond
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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CLASSIC CHEESECAKE – INSTANT POT RECIPES
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.
From recipes.instantpot.com
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Reviews 5
Cuisine Modern
- 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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EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE - DELISH
This Classic Cheesecake recipe can support any of your favorite cheesecake toppings.
From delish.com
Reviews 4.2
Total Time 8 hours
Category vegetarian, Christmas, baking, dessert
Cuisine American
From delish.com
Reviews 4.2
Total Time 8 hours
Category vegetarian, Christmas, baking, dessert
Cuisine American
- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
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CHOCOLATE TRUFFLE CHEESECAKE RECIPE: HOW TO MAKE IT
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 411 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 411 calories per serving
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
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