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How To make Cheesecake (Restaurant Style)
CRUST:
1 c Flour
1/4 c Sugar
1 t Lemon rind
1/4 t Vanilla
1 Egg yolk
1/4 c Butter, softened
CAKE FILLING:
2 1/2 lb Cream cheese
1 3/4 c Sugar
3 1/2 t Flour
1/2 t Orange rind
1/2 t Lemon rind
1/4 t Vanilla
5 Eggs
2 Egg yolks
1/4 c Cream
Mix crust ingredients; press into a baking pan. Bake 10 minutes at 400 degrees F. Combine filling ingredients; mix well and pour into baked crust. Bake at 450 degrees F. for 10-12 minutes. Reduce to 200 degrees F. for 1 hour.
NOTES: * (Restaurant-style) cheesecake. : Difficulty: easy to moderate. : Time: 30 minutes preparation, 1 hour baking. : Precision: measure the ingredients. : : Carol Orange, ucbvax!dagobah!orange : LucasFilm, San Rafael, CA : Copyright (C) 1986 USENET Community Trust
How To make Cheesecake (Restaurant Style)'s Videos
Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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Copycat Cheesecake Factory Cheesecake recipe | Original Cheesecake | Julia Pacheco
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Mary Berry's American-Style Baked Cheesecake Recipe
Make the most of all the lovely summer fruits that are in abundance right now and create a glorious summer fruits baked cheesecake with a bit of help from Mary’s easy-to-follow step-by-step video.
INGREDIENTS:
For the base
100g (4oz) plain chocolate digestive biscuits
50g (2oz) butter
For the cheesecake
700g (1½ lb) full fat soft cheese
100g (4oz) caster sugar
1 teaspoon vanilla extract
1 large egg
150ml softly whipped double cream
For the topping
150ml (5floz) sour cream
250g (9oz) mixed soft berries
METHOD:
1. Preheat the oven to 140°C / 325°f / Gas 3. Lightly grease a 20cm (8in) push pan.
2. Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs. Press into the prepared tin and leave to set.
3. To make the cheesecake filling, measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla extract and then the egg. Fold in the double cream.
4. Spoon the cheese mixture onto the biscuit crust, leveling the top.
5. Bake in the pre-heated oven for about 60 minutes or until the cheesecake becomes puffy around the edges but is still very soft in the centre. Remove from the oven to cool.
6. When cool, remove from the oven and place in the fridge and chill well. To serve, loosen the cheesecake from the sides of the tin using a small palette knife then spread the sour cream over the top and decorate with the mixed soft berries.
Save the recipe here - lakeland.co.uk/inspiration/recipe/mary-berrys-american-baked-cheesecake/
New York Style Cheesecake Recipe | PHILADELPHIA Cream Cheese
Change up your dessert with this awesome New York Style Cheesecake recipe made with PHILADELPHIA Cream Cheese! You can never go wrong with a tried-and-true classic! For this recipe and more like it visit
Prep Time: 15 Min.
Total Time: 5 Hr. 25 Min.
Servings: 16
INGREDIENTS
- 20 OREO Cookies, finely crushed (about 2-1/4 cups)
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
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If you love no bake cheesecakes check out these Mini Millionaires Cheesecakes!
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