Cheesecake is a decadent, rich, exquisite dessert. It is the Cadillac of desserts, smooth and creamy and totally unforgettable if made right. While the process to make a cheesecake is considered extremely simple by most bakers, one should take special care to get the fat and cream levels perfect. Too much and your cheesecake is overly creamy and crumbles and vice versa.
The following cheesecake recipes are the best cheesecake recipes around, the ones that have been shared between generations, families, and friends. You can't go wrong with any one of these cheesecake recipes, each one is a different variation of delectable, heavenly bliss.
Cheesecake Recipe #1
Ingredients:
Crust:
- 1 1/2 cup Zwieback crumbs
- 3 Tablespoons butter
- 2 Tablespoons sugar
Filling:
- 1 pound cream cheese
- 1/2 cup sugar
- 3 Tablespoons heavy whipping cream
- 1/8 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon grated lemon peel
- 1 Tablespoon lemon juice
- 2 egg yolks
- 2 egg whites
Topping:
- 1 1/2 cup sour cream
- 1 1/2 Tablespoons sugar
- 1 teaspoon vanilla
Directions:
1. Blend crumbs with butter and sugar. Press into the bottom of an 8-inch pie plate.
2. Bake at 300 degrees F for 5 minutes and cool.
3. Blend cream cheese with whipping cream, cinnamon, sugar, vanilla, lemon juice, and lemon peel. Add egg yolks, one at a time, and mix well. Beat egg whites well and fold into mixture lightly.
4. Pour on top of the crust and bake at 325 degrees for one hour.
5. Beat sour cream, sugar, and vanilla until smooth.
6. When cheesecake is done baking, cool slightly then spread the sour cream topping on top of the cheesecake.
7. Return the cake to the oven for 10 minutes. Cool and refrigerate for 6 hours or overnight.
Cheesecake Recipe #2
Crust Ingredients:
- 1/3 cup powdered sugar
- 4 Tablespoons butter or margarine
- 1 1/2 cups graham cracker crumbs
Directions for crust:
1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan to form the bottom and sides of the crust.
Filling and Topping Ingredients:
- 3 (8 oz.) packages of cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- 4 eggs
- 1-pint sour cream mixed with 1 Tablespoon sugar and 1 teaspoon vanilla
Directions for filling:
1. Mix cream cheese, sugar, vanilla, and heavy cream until smooth. Add eggs, one at a time, mixing well after each addition.
2. Pour mixture into spring form pan. Bake at 350 degrees F for approximately 50 minutes. Do not turn off the oven.
3. Remove the cheesecake and spread the sour cream mixture on top. Return to the oven for another 5 minutes.
4. Cool in pan for 5 minutes. Run a knife around the edge to loosen it. Remove the side of the spring from pan and refrigerate.
Cheesecake Recipe #3
Ingredients:
Filling Ingredients:
- 1 pound cream cheese
- 1/2 cups sugar
- 3 Tablespoons heavy whipping cream
- 3 eggs
- 1 teaspoon vanilla
Crust Ingredients:
- 4 Tablespoons butter
- 2 Tablespoons sugar
- 1 & 2/3 cups finely crushed graham crackers
Topping Ingredients:
- 1-pint sour cream
- 1 1/2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 can cherry pie filling
Directions:
1. Cream the cheese, sugar, and whipping cream together. Add eggs, one at a time then add the vanilla and mix well. Set aside.
2. Melt the butter and add 2 tablespoons of sugar and mix with the graham crackers. Spread firmly in the bottom of a greased 8 x 10-inch baking dish.
3. Pour the cream cheese mixture into the crust and bake at 350 degrees F for 20 minutes. Cool.
4. Mix sugar, sour cream, and vanilla. Spread mixture over top of cooled cheesecake then bake at 375F for 10 minutes.
5. Refrigerate for 6 hours, then top with cherry pie filling.