This is an amazing cheesecake, it is simple to make, yet so creamy and delicious, has the perfect texture…I have never had a problem making it, and use several different variations- and each of them gets rave reviews when I make it!
Philadelphia Cream Cheese
Prepare the graham cracker crust by melting butter and mixing it with the graham cracker and sugar, press into bottom and sides of a greased 10 inch springform pan. Place the pan on a baking sheet and bake for 10 min at 325, then cool on a wire rack.
In a large bowl beat the cream cheese and sugar until smooth, then beat in the heavy cream and flour, and the vanilla. Add the eggs and beat on low until just combined, then pour into crust. Return pan to the baking sheet and bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes and then carefully run a knife around the edge to loosen. Cool for one hour and then refrigerate overnight.
A few variations I have done with this… all super yummy!
Prepare cheesecake as directed, also prepare seedless raspberry filling (I use the cakeboss recipe on cakeboss.com) Poke several holes into the top of cheesecake and pour filling on top of cheescake, then refrigerate.
Prepare recipe as directed, but add 1/4 cup of lemon juice ( I use one fresh squeezed lemon) and 1 tablespoon of grated lemon peel, and add with the flour and vanilla (reduce vanilla to 2 tsp)…I also add in a few drops of yellow food coloring. The next day I make whipped cream and add a little lemon juice and sugar and yellow food coloring to it and top the cheesecake and garnish with fresh lemons.
Chocolate Swirl Cheesecake:
I take 1/3 of the batter and add a little more cream and cocoa powder to taste and then swirl it into the cake, I make a chocolate stabilized whipped cream to top with the next day, and use a crust made of chocolate cookies instead of graham crackers.
Add a package of oreo instant pudding mix and some crushed cookies, also with an oreo crust.
Add mini chocolate chips to either chocolate cheesecake or vanilla cheesecake.
I orginally saw this recipe on Food Network and had to try it. It’s an affordable and simple cheesecake to make but extremely delicious! If you like the flavor of pumpkin pie and the creaminess of cheesecake, this recipe will combine them into a wonderful dessert! Enjoy!Read More
To get a really good flavor you must use real keylimes. It’s a bit of a hassle prossesing those tiny little limes, but it’s worth it in the end. You will also need real keylime juice, which you can find at the supermarket. The limes just don’t have enough juice by themselves. Zest your limes first because you will need zest for the crust and the batter.
This recipe is a combination of several recipes, I just pulled what I liked from each one to come up with this recipe.
Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.Read More
These mini cheesecakes are awesome. They taste just like the real thing but you can make them in little glass bowls (like 3-4 inch. diameter 6 ounce custard cups). This way you can make cheesecakes for a date night really easily with no leftovers. They really are awesome. And being able to microwave them is just amazing.Read More
This cheesecake is super fast and easy to make and delicious!Read More
I found this wonderful recipe on the internet. It says that it’s pretty close to the Cheesecake Factory version. I made it for a co-worker’s birthday and have had many requests to make it again. Time consuming, but definitely worth it. A great Christmas cake recipe!Read More
This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!Read More