DEEP CHEESECAKE PAN RECIPES
HOMEMADE CHEESECAKE (NEW YORK STYLE) | CINCYSHOPPER
Homemade cheesecake is a rich and creamy dessert with a classic flavor. Try this New York style recipe to impress your friends and family!
Provided by Jen
Categories Dessert
Prep Time 15 minutes
Cook Time 75 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heavily grease a springform pan.
- Combine graham cracker crumbs, butter snd 3 tablespoons of sugar. Mix well.
- Press mixture onto bottom and up sides of prepared pan.
- Place in freezer while preparing filling.
- In a large bowl, beat cream cheese with mixer until fluffy.
- Add remaining sugar, cornstarch and vanilla. Beat until combined.
- Add eggs one at a time, beating to incorporate.
- Add sour cream and stir until blended.
- Preheat oven to 325.
- Pour filling into crust.
- Place the cheesecake pan into a large, deep pan.
- Fill the pan halfway up with hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Bake for 75 minutes, until center is nearly set.
- Remove springform pan from bath and place on wire rack.
- Allow to cool 15 minutes before releasing spring form.
- Allow to finish cooling before refrigerating for at least 3 hours.
Nutrition Facts : Calories 547 kcal, CarbohydrateContent 40 g, ProteinContent 8 g, FatContent 40 g, SaturatedFatContent 22 g, CholesterolContent 168 mg, SodiumContent 439 mg, FiberContent 1 g, SugarContent 30 g, ServingSize 1 serving
DEEP DARK CHOCOLATE CHEESECAKE RECIPE | EPICURIOUS
In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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