How To make Cheesecake Supreme
3/4 c All-purpose flour
3 tb Sugar
1 t Lemon peel
grated
6 tb Butter
1 Egg yolk :
slighly beaten
1/2 ts Vanilla
24 oz Cream cheese -- softened
1 c Sugar
2 tb All-purpose flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3/4 c Sugar
2 tb Cornstarch
ds Salt 1/3 c Water
4 c Cherries
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter till
crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes.Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.) Recipe By :
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Finest Supreme Variety Cheesecake
Scott's Food Reviews. I'm not a foodie, I'm just a fatty. Today I will be reviewing... Finest Supreme Variety Cheesecake
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Fruit Smoothie No-Bake Cheesecake Recipe | PHILADELPHIA Cream Cheese
Baking skills not up to par? No worries, because PHILADELPHIA Cream Cheese has you covered with this awesome Fruit Smoothie No-Bake Cheesecake recipe. Follow these simple instructions and be on your way to enjoying a delicious dessert in no time! Check out the full recipe and others like it by visiting
Prep Time: 15 Min
Total Time: 4 Hr. 15 Min.
Servings: 16
INGREDIENTS
- 2 cups graham cracker crumbs
- 6 Tbsp. butter, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 3/4 cup sugar
- 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Recipe Cheesecake Supreme
Recipe - Cheesecake Supreme
INGREDIENTS:
●1 cup graham cracker crumbs
●3 tablespoons white sugar
●3 tablespoons margarine , melted
●4 (8 ounce) packages Philadelphia Cream Cheese , softened
●1 cup white sugar
●3 tablespoons flour
●4 large eggs
●1 cup sour cream
●1 tablespoon vanilla
●1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling
No bake Oreo cheesecake supreme
#nobakecheesecake
#oreocheesecake
#dessert
How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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No Bake Strawberry Cheesecake
A buttery biscuit crumb topped with rich, creamy cheesecake and a sweet strawberry topping. Mmmm, yes please!