Cheesecake Love
Page 4
4. Beat the cream cheese until creamy. Add the sugar and beat until smooth.
5. Add the cream and vanilla bean paste and beat until creamy.
6. Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
7. Pour the cheesecake batter into the prepared crust. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 1 hour and 20 minutes.
8. Remove the cheesecake from the oven and place it on a wire rack. Let cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the pan.
9. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled. Detach the springform pan ring and remove the cheesecake from the pan. Slide the cheesecake onto a serving plate.
10. Serve with Vanilla Bean Whipped Cream and fresh strawberries, if desired.
Banana Split Cheesecake
PREP TIME: 40 MINUTES
BAKE TIME: 1 HOUR 40 MINUTES
SERVING: MAKES ONE 10-INCH CHEESECAKE (14 SLICES)
Throughout college, I waitressed at a restaurant in the local mall during the school break. Our goal was not only to help the customer enjoy their dinner, but to encourage them to order ice cream as well. After all, there is always room for ice cream, right? The restaurant had a variety of different sundaes, but my favorite one to make was the banana split ice cream sundae. Banana split lovers everywhere are going to go crazy over this gorgeous cheesecake because it incorporates almost everything about that traditional ice cream dessert in each creamy bite. Banana, chocolate, and strawberry make this cheesecake a great dessert to make for fancy dinners. Add swirls of whipped cream and cherries on top and it is truly a dessert showstopper!
INGREDIENTS
For the Crust
2 cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
For the Cheesecake
4 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1 tablespoon vanilla extract
1 cup mashed ripe banana
¼ cup all-purpose flour
4 large eggs
1 (21-ounce) can strawberry pie filling
For the Topping
½ cup heavy cream
1 cup chocolate chips
1 batch Whipped Cream (optional)
Cherries with stems (optional)
Walnuts (optional)
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 325ºF. Line a 10-inch springform pan with parchment paper.
2. For the Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and vanilla and beat until smooth.
4. Add the banana and flour and beat until incorporated.
5. Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
6. Pour the cheesecake batter into the prepared crust. Spoon dollops of pie filling randomly over the top of the cheesecake batter. Gently use a butter knife to swirl the cheesecake and filling together.
7. Place the cheesecake on the oven rack right above the tray of water. Bake the cheesecake for 1 hour and 40 minutes.
8. Remove the cheesecake from the oven and place it on a wire rack. Let cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the pan.
9. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until it is completely chilled.
10. Detach the springform pan ring and remove the cheesecake from the pan. Slide the cheesecake onto a serving plate.
11. For the Topping: Place the cream and chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir the chocolate until melted and creamy. Heat for an additional 15 seconds, if needed.
12. Pour the chocolate over the top of the cheesecake. Spread the chocolate to the edges of the cheesecake with an offset spatula. Refrigerate the cheesecake until the chocolate is set. Top with whipped cream, cherries, and walnuts, if desired.
Lemon Cheesecake
PREP TIME: 40 MINUTES
BAKE TIME: 60 TO 65 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
I didn’t used to like lemon desserts. I usually would head straight for the chocolate. Forget those fruity desserts. Momma wants her chocolate! But for some strange reason, lemon desserts have become more enjoyable to me as I’ve gotten older. Lemon has such a fresh, springlike flavor. It must be true that your taste buds mature as you get older. This mild and creamy lemon cheesecake gets a citrus blast from the homemade lemon curd and fresh berries on top. I can’t get enough of this fruity cheesecake!
INGREDIENTS
For the Crust
2 cups gingersnap cookie crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1½ cups sugar
½ cup sour cream
1⁄3 cup lemon juice, fresh or concentrate
Zest of 1 lemon
¼ cup all-purpose flour
3 large eggs
For the Topping
1 batch Lemon Curd
Fresh fruit
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. For the Crust: Mix together the cookie crumbs, sugar, and butter. Press the crumbs firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove the pan from the oven and let the crust cool. Keep the oven on.
3. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and sour cream and beat the mixture again.
5. Add the lemon zest, lemon juice, and flour and beat until incorporated.
6. Add the eggs one at a time, beating after each addition. Make sure the eggs are fully incorporated, but do not overbeat the mixture.
7. Pour the cheesecake batter into the cooled crust. Place the pan on the oven rack above the tray of water. Bake the cheesecake for 50 to 55 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let cool for 5 minutes, then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
9. Detach the springform pan ring and remove the cheesecake from the pan. Slide it onto a serving plate.
10. For the Topping: Spread the lemon curd on the top of the cheesecake with an offset spatula. Refrigerate the cheesecake for 1 hour more. Place fresh fruit on top immediately before serving.
Frozen Mint Cookie Crumble Cheesecake
PREP TIME: 30 MINUTES PLUS FREEZE TIME
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
Growing up, I didn’t really like ice cream. Yes, I know. What was wrong with me? I think it was just too cold, or I was just too busy eating brownies and Oatmeal Crème Pies. But my daughter absolutely loves ice cream, and this fun frozen cheesecake was inspired by her love for mint chocolate chip ice cream. There is no shortage of mint and chocolate going on in here. Plenty of cookies and chocolate chips have been scattered throughout the creamy mint goodness, and then even more cookies have been piled on top just waiting for you to grab a spoon and dig in. This creation will be sure to tame the ice cream cookie monster in your home.
INGREDIENTS
For the Crust
30 chocolate mint Grasshopper cookies
4 tablespoons (½ stick) unsalted but
ter, melted
For the Cheesecake
1½ cups heavy cream
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 teaspoon mint extract
Green gel food coloring
15 chocolate mint Grasshopper cookies
¼ cup mini chocolate chips
For the Topping
¼ cup hot fudge topping
1 cup Whipped Cream
7 Grasshopper cookies
INSTRUCTIONS
1. For the Crust: Line a 9-inch springform pan with parchment paper. Place the cookies in a food processor and pulse until they are crushed to crumbs.
2. Mix together the cookie crumbs and melted butter. Press the crumbs firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer while you make the cheesecake.
3. For the Cheesecake: Beat the heavy cream until stiff peaks form. Set the whipped cream aside.
4. Beat the cream cheese until creamy. Slowly add the condensed milk and mint extract and beat again until creamy. You may need to use a wire whisk attachment to get the mixture smooth.
5. Fold in the whipped cream with a rubber spatula until everything is mixed together. Add a little bit of green gel food coloring with a toothpick, a little bit at a time. Continue adding and stirring until you reach a mint color you like.
6. Chop the cookies into large crumbs, and then gently stir the cookie chunks and mini chocolate chips into the cheesecake batter.
7. Spoon the cheesecake mixture on top of the prepared crust. Freeze the cheesecake for at least 6 hours.
8. Run a knife under very hot water, dry it off, and then run it around the edge of the cheesecake to loosen it from the springform pan. Detach the springform pan ring from the cheesecake and slide the cheesecake onto a serving plate.
9. For the Topping: Warm the hot fudge in the microwave for 15 to 20 seconds. Drizzle the hot fudge over the top of the cheesecake. Chop the cookies into chunks and sprinkle them on top of the cheesecake.
10. Pipe swirls of whipped cream around the edges of the cheesecake using a piping bag and icing tip 1M. Top the swirls with extra mint chocolate cookies, if desired. Keep frozen.
Raspberry Fudge Cheesecake
PREP TIME: 30 MINUTES
BAKE TIME: 1 HOUR 30 MINUTES
SERVING: MAKES ONE 10-INCH CHEESECAKE (14 SLICES)
Swirls of raspberry pie filling and hot fudge will hypnotize you as you stare down this cheesecake. I made this cheesecake for a party right after we moved to a new town. Everyone was impressed with the creaminess and swirls of this gorgeous cheesecake. I have to admit that it felt pretty good to watch the entire cheesecake disappear in under 10 minutes. Let’s just say my new friends decided to keep me around for a while.
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
4 (8-ounce) packages cream cheese, at room temperature
1½ cups sugar
½ cup heavy cream
2 teaspoons almond extract
¼ cup all-purpose flour
4 large eggs
¾ cup hot fudge topping
1 cup raspberry pie filling
Fresh raspberries
INSTRUCTIONS
1. Place a large rimmed baking sheet on the bottom rack of the oven and fill it halfway with water. Preheat the oven to 325ºF. Line a 10-inch springform pan with parchment paper.
2. For the Crust: Place the cookies, cream filling included, in a food processor and pulse until they are crushed into crumbs.
3. Mix together the cookie crumbs and butter. Press the crumbs evenly and firmly into the bottom of the prepared pan. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until completely mixed and smooth.
5. Add the heavy cream, almond extract, and flour. Beat until incorporated.
6. Add the eggs one at a time, beating after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter. Pour the cheesecake batter into the prepared pan.
7. Heat the hot fudge for 15 to 20 seconds or until pourable. Drop the hot fudge and pie filling randomly over the top of the cheesecake batter. Gently use a knife to swirl the top of the batter. Make sure you do not go all the way through to the crust with the knife.
8. Place the pan in the oven on the oven rack right above the tray of water. Bake for 1 hour and 30 minutes.
9. Remove the cheesecake from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
10. Detach the ring on the springform pan carefully and remove the cheesecake. Slide the cheesecake onto a serving plate. Serve with fresh raspberries on top.
Strawberry Chocolate Cheesecake
PREP TIME: 35 MINUTES
BAKE TIME: 40 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
My husband and I created this fun cheesecake together a few years ago for the blog. One of his favorite desserts is a strawberry pie that his mom made when he was growing up. As you should know by now, my favorite dessert is cheesecake. In marriage, we became one. So naturally, our two favorite desserts had to become one, and it was an exciting day when they got transformed into one happy cheesecake mash-up. His love of strawberry pie was layered on top of my chocolate cheesecake love. Not knowing how it was going to turn out, we held our breath as we opened the pan. Would the strawberry layer stay on the cheesecake? We both did a dance of joy when we opened the pan ring and saw that it was a success!
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Chocolate Cheesecake
1½ cups semisweet chocolate chips
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons heavy cream
½ teaspoon vanilla extract
2 large eggs
For the Vanilla Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs
For the Strawberry Pie
1¼ cups water
¾ cup sugar
2 tablespoons cornstarch
1 (3-ounce) box strawberry Jell-O
4 cups sliced strawberries
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a 10-inch springform pan with parchment paper.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse the cookies until they become crumbs.
3. Mix the cookie crumbs and melted butter together. Press the crumbs evenly in the bottom of the prepared pan.
4. For the Chocolate Cheesecake: Place the chocolate chips in a small saucepan. Heat over low heat until melted and creamy. Remove the pan from the heat.
5. Cut the cream cheese into cubes. Add to the melted chocolate and stir until the mixture is melted and creamy.
6. Stir in the cream and vanilla until smooth. Add the eggs one at a time and whisk until incorporated.
7. Pour the cheesecake batter onto the prepared crust. Set aside.
8. For the Vanilla Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat the mixture until smooth.
9. Add the sour cream and vanilla and beat again.
10. Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
11. Spoon the vanilla cheesecake bat
ter evenly on top of the chocolate cheesecake batter in the pan.
12. Place the pan in the oven on the rack right above the tray of water. Bake the cheesecake for 45 to 48 minutes.
13. Remove the pan from the oven and place it on a wire rack. Do not run a knife around the top of this cheesecake. We want the cheesecake to stay tight to the pan, so the Jell-O layer doesn’t leak down the sides.
14. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 5 hours to cool completely.
15. For the Strawberry Pie: Whisk together the water, sugar, and cornstarch in a saucepan. Bring the mixture to a boil over high heat. Reduce the heat to maintain a simmer and cook for 2 minutes.
16. Remove the pan from the heat and whisk in the Jell-O powder. Stir until it has dissolved. Set the pan aside to cool for at least 30 minutes.
17. Layer the sliced strawberries on top of the chilled cheesecake. Pour the cooled Jell-O on top of the berries evenly. Place the pan in the refrigerator and chill for 2 to 3 hours more, or until everything is set. Serve with cool whip, if desired.
White Chocolate–Blackberry Cheesecake
PREP TIME: 45 MINUTES
BAKE TIME: 65 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
I have many fond memories from growing up, and you’ll discover that most of them revolve around food. I remember climbing the little hills beside our country road with my brother and sisters, picking fresh raspberries and blackberries. We would walk the entire road trying to fill an old ice cream bucket with those berries. Many of those warm berries never actually made it back to the house because we would eat them as fast as we picked them. As I stirred the blackberries into this creamy white chocolate cheesecake batter, I could not help but be transported back in time to that dusty dirt road. It’s wonderful how food can trigger memories from your childhood and make you smile.