Chantal's New York Cheesecake

15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

3 tablespoons flour. 5 eggs and the yolks and mix thoroughly. . Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour.New York Cheesecake III Ingredients 1 1/2 cups all-purpose flour 1/3 cup white sugar 1 egg. This is imperative! If desired. Spread to the edges of the pan. Don't worry if it looks a little jiggly in the center. top with your favorite fruit or serve plain. Note: You could use a 9x13 inch pan instead. Turn oven off. 1/3 cup sugar. softened 2 1/2 pounds cream cheese. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Allow to cool. combine cream cheese. In a large bowl. Prick all over with a fork. but leave cake in for another hour. 1 egg and 1/2 cup butter or margarine. 1 3/4 cups sugar. then bake 15 minutes at 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. softened 1 3/4 cups white sugar 3 tablespoons all-purpose flour 5 eggs 2 egg yolks 1/4 cup heavy whipping cream Directions Preheat oven to 400 degrees F (200 degrees C). Chill overnight. To make the crust: Combine 1 1/2 cups flour. beaten 1/2 cup butter. Add cream and mix only enough to blend. Increase oven temperature to 475 degrees F (245 degrees C).

melted 2 tablespoons green tea powder (matcha) 1/2 cup warm water 2 tablespoons unflavored gelatin 1/2 cup cold water 2 cups whipping cream 2 (8 ounce) packages cream cheese. Press into the bottom of a 9-inch springform pan lined with waxed paper. then fold in the whipped cream until smooth. set aside. Sprinkle the gelatin over the cold water. and honey in a clean mixing bowl. at room temperature 1/2 cup white sugar 1 teaspoon vanilla extract 1/4 cup honey 2 eggs Directions Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Pour into the springform pan. about 45 seconds. set aside. crushed 2 tablespoons white sugar 3 tablespoons unsalted butter. set aside. vanilla. Cook the gelatin mixture in the microwave until melted. Whip the cream to stiff peaks. . Beat the cream cheese. set aside.8 ounce) package graham crackers. Refrigerate 7 hours to overnight before unmolding and serving.Green Tea Mousse Cheesecake 1 (4. Stir the tea powder into the warm water. Beat in the eggs one at a time until evenly blended. Beat the gelatin and tea into the cream cheese mixture. Drizzle in the melted butter and mix until evenly moistened. 1/2 cup sugar.

Beat the egg whites in a clean bowl until soft peaks form. Gently fold 1/3 of the meringue into the cream cheese mixture. scraping the sides of the bowl after each addition. Repeat twice more with remaining meringue. To make the topping. mixing carefully to not deflate the egg whites. until stiff peaks form. Lightly grease 9 inch springform pan. pour the blueberry topping over the cheesecake. one at a time. Stir in the strained blueberry juice. and wrap around the outside bottom of the pan. 50-55 minutes. beat until creamy. Pour the filling into the prepared pan. While still hot. prop the oven door open about 2 inches. Discard berry pulp. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan. and place in a large baking pan. Mix in the lemon zest. Do not overbeat. place 1 cup blueberries and sugar in a saucepan. Continue beating while gradually adding 1 cup sugar. melted 4 (8 ounce) packages cream cheese. packed 1 tablespoon butter. about 2 minutes. Beat in the egg yolks. Continue beating while gradually adding 1/3 cup sugar in a slow stream. To make the crust.Lemon Souffle Cheesecake with Blueberry Topping Ingredients 1 1/4 cups graham cracker crumbs 2 tablespoons brown sugar. Cut an 18 inch square of aluminum foil. Press the mixture evenly into the bottom of the prepared pan. until no meringue streaks remain. 6-8 minutes. place the cream cheese in a mixing bowl. Allow the juice to cool. about 8 minutes. . Just before serving. vanilla. mix the graham cracker crumbs and brown sugar together in a bowl. softened 1 cup white sugar 4 large egg yolks 1 tablespoon finely grated lemon zest 1/4 cup fresh lemon juice 1 teaspoon vanilla extract 1/2 cup sour cream 4 large egg whites 1/3 cup white sugar 3 cups fresh blueberries or frozen blueberries. Bake in preheated oven until the top is almost set. lemon juice. thawed 1/3 cup white sugar 1 teaspoon fresh lemon juice Directions Preheat oven to 350 degrees F (175 degrees C). cook over medium heat until berries begin to break. Turn off the heat. strain the berries through a sieve or cheesecloth placed over a bowl. about 1 hour longer. Stir in the melted butter until thoroughly blended. and allow cake to rest in the oven until completely set. reserving the juice. or overnight before serving. Bake in preheated oven until golden brown. Refrigerate at least 4 hours. Remove pan from oven and cool on a rack. and sour cream until well blended. To make the filling. Beat until sugar is thoroughly blended.

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