Cheesecake

Cheesecake


1 graham cracker crust
1 (8 ounce) package cream cheese
3/4 cup sugar, divided
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) carton sour cream

• Mix softened cream cheese and 1/2 cup sugar together.
• Blend eggs in, one at a time.
• Add 1 tsp vanilla to cream cheese mixture and blend thoroughly.
• Pour into pie shell and bake at 250° for 1 hour and 10 minutes.
• With about 10 minutes left for the cheesecake in the oven, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla in bowl.
• When cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie.
• Bake for an additional 10 minutes at 250°.
• Cool
• Refridgerate over night

Boston Cream Cheesecake

Boston Cream Cheesecake

1 -9 oz. package yellow cake mix.
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 Tbsp. cold water
2 -1 oz. squares unsweetened chocolate
3 Tbsp. margarine
1 c. powdered sugar
1 tsp. vanilla

• Grease bottom of a 9 in. springform pan.
• Prepare cake mix as directed on package.
• Pour batter evenly into pan.
• Bake at 350 for 20 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and pour over cake layer.
• Bake at 350 for 35 minutes.
• Chill before removing rim.
• Bring water to boil, remove from heat.
• Melt chocolate with margarine over low heat, stirring until smooth.
• Remove from heat.
• Add water and remaining ingredients; stir well.
• Spread over cheesecake.
• Chill several hours.
  

Pecan Crust Cheesecake

Pecan Crust Cheesecake

Crust
1 cup graham cracker crumbs
1/4 cup butter
1/2 cup sugar
1/2 cup chopped pecans

Filling;
2 (8 ounce) packages cream cheese
1 (14 ounce) can condensed milk
3 eggs
1/2 cup sugar
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon vanilla

Topping
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar

• Mix crust ingredients and press on bottom and 1 inch up sides of a 9" spring form pan.
• Mix filling and pour into crust.
• Bake @ 300 degrees F for 55 minutes.
• While cheesecake is baking; beat until smooth topping ingredients.
• Take cheesecake from oven and spread topping on top, return to oven for 5 minutes.
• Set on counter until completely cool.
• Refrigerate overnight.

Cheesecake

Cheesecake

Crust
1 1/2 cups graham crackers
1/4 cup sugar
1/2 cup melted butter

Filling
3 (8 ounce) packages cream cheese (softened)
1/8 teaspoon salt
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar

Topping
1/4 cup sugar
1 teaspoon vanilla
16 ounces sour cream

• Mix crust ingredients together and press on bottem of spring pan and put into refridgerator.
• Blend cream cheese with sugar and salt. Beat till creamy.
• Add eggs one at a time beating after each.
• Add vanilla.
• Pour into crust.
• Bake at 350 degrees 45-50 minutes until light brown.
• When done let stand for 15 minutes.
• Combine topping ingredients and beat well.
• Spread on cooled cake and return to oven for 10 at 450 degrees.

New York Style Cheesecake

New York Style Cheesecake



Crust:

1/2 cup butter

1/4 cup packed Brown sugar

1 egg

1 1/4 cups all purpose flour



Filling:

3 eggs

4 8 oz packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup flour

1 T vanilla

1/2 cup sour cream



Topping:

1 1/2 cup sour cream

1/4 cup granulated sugar

1 tsp vanilla

• Preheat oven to 350*


• In a large bowl, beat butter for 30 seconds, with an electric mixer


• Add brown sugar, beat until fluffy


• Add egg, beat well


• Slowly beat in 1 1/4 cups flour


• Divide dough in half, cover and chill one half


• Spread other half of dough onto the bottom of a 10 in spring form pan,


• Bake for 10 minutes,


• Add remaining dough up the sides of the pan


• Increase oven temp to 450*


• In a mixing bowl, combine cream cheese and 1 1/4 cups sugar, beat until fluffy


• Beat in 1/4 cup flour until smooth


• Add remaining 3 eggs and 1 T vanilla, beat on low speed until incorporated


• stir in 1/2 cup sour cream, pour into pan,


• Bake for 10 minutes


• Reduce oven temp to 300


• Bake for 30 minutes or until nearly set,


• Remove from oven


• In small bowl combine remaining sour cream, 1/4 cup sugar, and 1 tsp vanilla,


• Spread sour cream mixture over cheesecake,


• Bake an additional 15 minutes


• Cool on wire rack for 20 minutes


• Loosen spring form, cool for an additional 30 minutes,


• Remove side of pan, cool cheesecake


• cover and refrigerate for 12 hours


• Let stand at room temp for 15 minutes before cutting.

Best Lemon Sour Cream Cheesecake

Best Lemon Sour Cream Cheesecake

Ingredients:
Crust:
2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
Filling:
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
Glaze:
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°F.
2. Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
3. Press into bottom of an 11 to 12-inch spring form pan.
4. Bake for 5 minutes.
5. Let cool; refrigerate until needed.
6. Using an electric mixer, beat cream cheese at high speed until completely smooth.
7. Add eggs one at a time, beating until smooth after each addition.
8. Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
9. Stir in lemon zest.
10. Pour into crust; bake at 350°F for 35 minutes.
11. Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
12. Remove cake from oven, and gently spread sour cream mixture on top.
13. Return to oven and bake for another 12 minutes.
14. Cool on rack for 30 minutes.
15. Refrigerate until topping is cool, but not completely chilled.
16. Combine all glaze ingredients and blend until smooth.
17. Bring to a boil, stirring constantly until thickened (3 minutes).
18. Chill until cool, but not set.
19. Spread on top of cheesecake.
20. Chill overnight.

How To Make Sour Cream

The next installment of our how to series is how to make Sour Cream. It looks really easy, do not put your jar on the heat register or else you'll end up with ricotta cheese.


Sour Cream:

Ingredients:
2 cups light cream
2 tablespoons buttermilk

Directions:

1. Combine cream with buttermilk in hot, clean glass canning jar that has been heating in boiling water.
2. Cover tightly and shake gently to thoroughly mix.
3. Let stand in a warm place - like where you put bread to rise) till thickened (24-48 hours).
4. Store, covered in refrigerator.
5. Stir before serving.
6. Use within three weeks.

California Cheesecake

California Cheesecake

CRUST:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1 1/4 teaspoons cinnamon
6 tablespoons butter, melted

FILLING:
1 pound cottage cheese, large or small curd
2/3 cup sugar
2 eggs
1 teaspoon vanilla

TOPPING:
1 pint sour cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:

1. For crust, mix all ingredients and press evenly over bottom and sides
   of 9-inch cake pan.
2. For filling, beat cottage cheese thoroughly, gradually
   adding sugar.
3. Add eggs one at a time, beating well after each.
4. Beat in vanilla.
5. Pour into crust and bake at 350 degrees 25 minutes, or until set.
6. Make topping while cake is baking.
7. Whip the sour cream enough to make fluffy.
8. Stir in sugar and vanilla and spread over top of baked cheesecake.
9. Increase oven temperature to 500 degrees, and return cake to oven for 5 minutes.
   

Italian Cheesecake

Italian Cheesecake
Makes 12 servings

Ingredients:
12 graham crackers (2 1/2" squares)
3 cups part-skim ricotta cheese
1/2 cup nonfat cream cheese
1/2 cup granulated sugar
1/4 cup cornstarch
2 teaspoons grated lemon zest
4 eggs
1 1/2 tablespoons dark rum
2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 300o F.
2. Spray an 8" springform pan with nonstick cooking spray.
3. In a gallon-size sealable plastic bag, crush the graham crackers to fine crumbs.
4. Sprinkle the crumbs into the bottom of the prepared pan and pat down evenly.
5. In a food processor, combine the ricotta and cream cheeses; sift the sugar and cornstarch onto cheese mixture and add the zest.
6. Process about 20 seconds more, until smooth. In a small bowl, combine the eggs, rum and vanilla.
7. With the food processor running, add the egg mixture.
8. Process about 10 seconds, until combined, scraping down the sides of the bowl as needed.
9. Pour the batter into the prepared pan.
10. Bake 1 1/2-2 hours, until golden and puffed and a knife inserted in the center comes out clean.
11. Cool on a wire rack in the pan 1 hour.
12. Run a sharp knife around the inside of the pan to release the cheesecake.
13. Remove the ring; cool 1 hour more.
14. Wrap in foil and refrigerate overnight.
15. Cut into 8 equal slices and serve.
    

Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

Ingredients:
1 (10 ounce) package brownie mix, any variety (8x8 inch pan size)
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs

Directions:

1. Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Blend in sour cream.
4. Add eggs, mixing on low speed just until blended.
5. Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan. (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.)
6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7. Refrigerate 4 hours or overnight.
   
   

Blueberry Macadamia Cheesecake

Blueberry Macadamia Cheesecake

1 cheesecake
1-1/4 hours 15 min prep

CRUST
3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened

1ST LAYER
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temp

2ND LAYER
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

TOPPING
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water


Directions:

1. Preheat oven to 400°.
2. For crust, combine crust ingredients and mix well.
3. Press on bottom of 10-inch springform pan.
4. Bake 10-15 minutes.
5. Reduce oven temperature to 350°.
6. For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
7. Beat on high speed with electric mixer until well blended and smooth,4 minutes.
8. Pour mixture over crust.
9. Bake at 40 minutes until set (not completely firm).
10. Remove from oven and cool 10 minutes.
11. For next layer, combine sour cream, sugar and vanilla extract.
12. Spread over cake.
13. Bake for 5 minutes and let cool.
14. To make topping, mix cornstarch with cold water forming smooth paste.
15. Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
16. Cool 1 hour before serving.
    

Golden Raisin Cheesecake

Golden Raisin Cheesecake
Makes 1 - 9 inch cheesecake

Ingredients:
1 (6-ounce) package crushed zwieback toast
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
1-1/2 pounds cottage cheese, creamed
1/4 cup sifted all-purpose flour
1/8 teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup golden raisins

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease a 9 inch spring form pan with olive oil, and dust with zwieback crumbs.
3. In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil.
4. Press into the bottom of the prepared pan. Bake for
   7 minutes.
5. Cool.
6. Process cottage cheese in food processor until smooth, or press through a fine sieve.
7. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel and juice.
8. Beat at medium speed, scraping the bowl often, until smooth and well blended.
9. In a clean mixing bowl, beat the egg whites until foamy.
10. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form.
11. Fold into the cheese mixture.
12. Fold in the raisins.
13. Spread batter evenly into the crust.
14. Bake for 90 minutes.
15. Cool in the pan.

Two Easy Cheesecakes

Easy Sour Cream Cheesecake
Makes one 9-inch pie

Ingredients:
1 (9-inch) prepared shortbread pie crust
2 (8-ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream together cream cheese and sugar.
3. Add eggs one at time, blending well.
4. Add vanilla and sour cream.
5. Pour into shortbread crust.
6. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes.
7. Or until top is lightly browned and cracked.
8. Let cool on counter, then place in refrigerator.
9. Serve chilled.
   

Easy Lemon Cheesecake:

Makes one 9-inch pie

Ingredients:
1 (9-inch) deep dish pie crust
1 (4.5-ounce) package cook and serve lemon pudding mix
1 (8-ounce) package cream cheese, softened
1/2 cup white sugar

Directions:

1. Prepare pudding mix according to package directions for pie filling.
2. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar.
3. Stir until cream cheese is completely blended into mixture.
4. Pour mixture into crust.
5. Chill at least 1 hour before serving.

Ultimate Strawberry Cheesecake

Ultimate Strawberry Cheesecake

Ingredients:
1-1/4 cups Graham Cracker crumbs (fine)
1 pound Cottage Cheese, small curd
16 ounces Softened Cream Cheese
1-1/2 cups Sugar
4 Eggs
1/2 cup Cornstarch
2 Tablespoons Lemon juice
1/2 cup Butter or butter
1 pint Dairy Sour cream

Glaze:

1 Tablespoon Cornstarch
1/4 cup Water
1/3 cup Light Corn Syrup
1/4 cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring (if desired)

Directions:

1. 
   Grease 9-inch spring form pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
2. Into a large bowl, mash cottage cheese through sieve; add cream cheese.
3. Beat on high setting with electric mixer until well blended.
4. Beat in sugar, then 2 eggs.
5. Reduce speed to slow.
6. Beat in cornstarch, lemon juice and vanilla, then butter or butter and sour cream until smooth.
7. Pour into prepared pan. Bake in 325°F oven for 70 minutes or until firm around the edge.
8. Turn oven off. Let cake stand in oven for 2 hours.
9. Take out and chill.
10. Remove side of pan.
11. If desired, cover with Strawberry glaze.
12. Freezes well.
13. Mix cornstarch, water and light corn syrup until smooth.
14. Add strawberries. Bring to a boil for 1 minute. Strain.
15. Stir in lemon juice and, if desired, a drop of red food coloring.
16. Cool slightly, then cover top with glaze. Makes 12 servings.
    

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Ingredients:
1/4 cup granulated sugar
1 tablespoon butter
1 tablespoon egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1-ounce) squares semisweet chocolate
1/4 cup chocolate syrup
8 oz. cream cheese, softened
8 oz. Neufchatel cheese, softened
1 cup granulated sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls for garnish, (optional)

Instructions:

1. Preheat oven to 350 degrees F (180 C).
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended.
3. Add crumbs; stir well.
4. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray.
5. Bake at 350 degrees F (180 C) for 10 minutes; let cool on a wire rack.
6. Combine rum and chocolate squares in the top of a double boiler.
7. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
8. Preheat oven to 300 degrees F (150 C).
9. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.
10. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth.
11. Add rum mixture; beat at low speed until well-blended.
12. Add eggs, 1 at a time, beating well after each addition.
13. Pour cheese mixture into prepared pan; bake at 300 degrees F (150 C) for 40 minutes or until almost set.
14. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well.
15. Turn oven off, and spread sour cream mixture over cheesecake.
16. Let cheesecake stand for 45 minutes in oven with door closed.
17. Remove cheesecake from oven, and let cool to room temperature.
18. Cover and chill at least 8 hours.
19. Garnish with chocolate curls, if desired. Makes 12 servings.
    

Best Chocolate Cheesecake

The recipe says 'Best Chocolate Cheesecake,' we'll see if it lives up to it's name.

Best Chocolate Cheesecake

Ingredients:

Crust:
1/3 cup butter or margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa

Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
2 cups chocolate chips
1/2 cup butter or margarine

Topping:
1 cup heavy cream, whipped
1-2 cup raspberries, fresh or frozen
semisweet chocolate, shaved

Crust:

1. Melt butter in saucepan.
2. Stir in crumbs, sugar and cocoa.
3. Mix well.
4. Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
5. Do not bake.
   

Filling:

1. Beat cream cheese and sugar until blended.
2. Add eggs, 1 at a time, beating after each addition.
3. Mix in sour cream.
4. Combine chocolate chips and butter in saucepan over low heat until melted.
5. Stir often.
6. Add chocolate to cheese mixture.
7. Pour into prepared pan.
8. Bake in 325 degree oven for about 90 minutes until center is firm.
9. Cool at room temperature, then chill.
10. Top with whipped cream, raspberries and shaved chocolate.
    
    
    
    

Golden Raisin Cheesecake

Golden Raisin Cheesecake
Makes 1 - 9 inch cheesecake
Ingredients:
1 (6-ounce) package crushed zwieback toast
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
1-1/2 pounds cottage cheese, creamed
1/4 cup sifted all-purpose flour
1/8 teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup golden raisins

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease a 9 inch spring form pan with olive oil, and dust with zwieback crumbs.
3. In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil.
4. Press into the bottom of the prepared pan.
5. Bake for 7 minutes.
6. Cool.
7. Process cottage cheese in food processor until smooth, or press through a fine sieve.
8. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel and juice.
9. Beat at medium speed, scraping the bowl often, until smooth and well blended.
10. In a clean mixing bowl, beat the egg whites until foamy.
11. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form.
12. Fold into the cheese mixture.
13. Fold in the raisins.
14. Spread batter evenly into the crust.
15. Bake for 90 minutes.
16. Cool in the pan.
17. Refrigerate overnight.
    

How to Make Sour Cream

Our next installment for the homestead cheesecake maker wannabe is making sour cream.

Traditionally, sour cream was made by letting fresh cream sour naturally. Natural occurring bacteria in the cream including, Streptococcus, Leuconostoc, as well as various Lactobacillus created the acid flavor in the cream. Today, commercially made sour cream is produced by inoculating a pasteurized cream with a pure mixture of bacteria. Once the product has thickened it is re-pasteurized and the bacteria is killed.

Some tips I found online: Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently. (This is why my stroganoff always curdles. ) Now two ways of making sour cream.

Method 1
Ingredients:
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

Instructions:

1. In a double boiler bring the fresh cream up to 180 degrees.
2. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours.
3. Stir and refrigerate.
4. The batch will keep approximately 3-4 weeks, refrigerated

Method 2
Ingredients:
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

Instructions:

1. Mix all the ingredients in a bowl over warm water.
2. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon.
3. Keep in the refrigerator until you want to use it.
4. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before.
5. For better texture refrigerate for 24 hours before serving.