SHOW ME A RECIPE FOR CHEESECAKE RECIPES

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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…



Cheesecake Factory Red Velvet Cake Recipe - Top Secret Reci… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 1250 calories

CHERRY CHEESECAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK



Cherry Cheesecake Recipe | Nigella Lawson | Food Network image

This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.

Provided by Nigella Lawson : Food Network

Categories     dessert

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Steps:

  • Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
  • Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
  • Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
  • Lightly whip the cream, and then fold it into the cream cheese mixture.
  • Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
  • When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

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Total Time 14 hours 0 minutes
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  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
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CHERRY CHEESECAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
From foodnetwork.com
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  • When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
See details


RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
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  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
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