PHILADELPHIA BRAND CREAM CHEESE CHEESECAKE RECIPE RECIPES
PHILADELPHIA 3-STEP CHEESECAKE - MY FOOD AND FA…
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Total Time 4 hours 20 minutes
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, FatContent 26 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 110 mg, SodiumContent 360 mg, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 6 g
EINSTEIN BROS. CREAM CHEESE SHMEAR - TOP SECRET RECIPES
These Einstein Bros. schmear recipes are very easy to make, and if you would like yours to firm up more after mixing in the ingredients, just pop the finished spread (in a microwave-safe bowl) for a minute or two, stir, cover, and chill completely. Use these spreads with bagels of your choice. Click here for more of your favorite copycat recipes from Einstein Bros.
Provided by Todd Wilbur
Total Time 4 minutes0S
Prep Time 2 minutes0S
Cook Time 2 minutes0S
Number Of Ingredients 19
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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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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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HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP R…
Here's a step-by-step recipe for creamy, no-fail cheesecake. We explain water baths, best ingredients, and all the smartest tips for perfect cheesecake.
From thekitchn.com
Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
Cuisine United states
Calories 581 cal per serving
From thekitchn.com
Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
Cuisine United states
Calories 581 cal per serving
- Top the cheesecake and serve. Take the cheesecake out of the refrigerator about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter.
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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
Reviews 5
Cuisine Modern
From recipes.instantpot.com
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.
See details
HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP R…
Here's a step-by-step recipe for creamy, no-fail cheesecake. We explain water baths, best ingredients, and all the smartest tips for perfect cheesecake.
From thekitchn.com
Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
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Calories 581 cal per serving
From thekitchn.com
Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
Cuisine United states
Calories 581 cal per serving
- Top the cheesecake and serve. Take the cheesecake out of the refrigerator about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter.
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