CREAM CHEESECAKE RECIPE RECIPES

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.

Steps:

• Use a blender to finely chop the cookies.
• Add margarine and blend until they are well combines.
• Press mixture into the bottom of a 10" springform pan and smooth it out.
• Refrigerate the crust while you make the filling.
• Beat cream cheese with electric mixer until creamy.
• Beat in sugar and cornstarch followed by the eggs (one at a time).
• Beat in bananas, whipping cream, and vanilla.
• Pour mixture into crust.
• Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
• Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
• Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
• Refrigerate cheesecake, uncovered, at least 6 hours.