or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Holiday Cheesecakes....
New Posts  All Forums:Forum Nav:

Holiday Cheesecakes....

post #1 of 2
Thread Starter 

I have been gathering up my holiday recipes and one that I noticed was getting talked about a lot but I haven't seen anyone sharing a recipe. I thought I'd start a thread doing just that. Let's share our favorite cheesecake recipes...I'm always looking for something new to take to our family get-togethers.

 

Best Ever Sour Cream Cheesecake

 

3 cups graham cracker crumbs

1/4-cup sugar

1/2 cup butter-melted

Note-I used 2 cups of graham cracker crumbs and added the butter a little at a time until I felt the crust was right.

It was still a little much

 

Filling:

1-cup sour cream

4 packages (8 oz each) cream cheese, softened to room temperature

1-1/4 cups sugar

3 tablespoons flour

3 tablespoons lemon juice

1 tablespoon vanilla

4 large eggs

2 large egg yolks

 

Place a baking pan of water on the oven rack right below the rack that the cheesecake will be on. Preheat oven to 300º

 

Make crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and melted butter until they are well combined. Press mixture on bottom and sides of 9-inch spring form pan, to form a rim all around. Refrigerate until needed.

 

Make filling and pour into crust-lined pan.

 

Bake at 300º for 1-1/2 hours.

 

Allow to cool to room temperature then refrigerate overnight.

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Luscious Chocolate Swirl Cheesecake

Chocolate Crumb Crust

1-1/2 cups vanilla wafer crumbs (about 45 wafers)

1/2 cup powdered sugar

1/3 cup cocoa

1/3 cup melted butter

 

Cheesecake batter

1-cup sour cream

4 pkg. (8 oz. each) cream cheese, room temperature

1-cup sugar

3 tablespoons all-purpose flour

1-1/2 tablespoons vanilla

4 eggs, room temperature; beaten

 

Chocolate Curd

1/2 cup Cocoa

2 tablespoons cornstarch

1/2 cup boiling water

1/4-cup cold water

6 large very fresh egg yolks (older eggs will not set up properly)

1-1/2 cups sugar

1 stick butter-chopped

 

Preparation: You will need to put a collar on the pan because this cheesecake will rise above the rim of the pan but it will settle back down into the pan as it cools.

 

Make Crust and Cool Completely.

Combine ingredients and press firmly onto bottom of 9-inch springform pan; I use the bottom of a flat glass to tamp the crust down. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

 

Make Chocolate Curd.

Combine the cocoa and the boiling water; whisk until smooth, stir in the cold water. Put the egg yolks, chocolate mixture and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, continue to whisk and cook for 15 minutes, or until set. Transfer to the fridge and cool completely stirring often to keep the curd smooth and creamy in texture.

 

Make Cheesecake Batter

Mix sour cream, cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs just until well blended. Remove 1-1/3 cups of the cheesecake batter and stir it into the chocolate curd.

 

Spoon half the batter over prepared crust. Spoon half of the chocolate curd in dollops into pan. Repeat, ending with chocolate curd. With metal spatula or knife, cut through batters to marble.

 

BAKE at 325°F for 1 hour 20 minutes; remove from oven to cooling rack. Cheesecake will still be very loose but it is done, do not try to bake it until it is firm. (Bake at 300°F for 1 hour 20 minutes if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Lemon Swirl Cheesecake

 

Crust

1 cup Graham Cracker Crumbs

3 Tbsp sugar

3 Tbsp butter or margarine, melted

 

Cheesecake Batter

1 cup Sour Cream

4 packages (8 oz. each) Cream Cheese, softened to room temperature

1-cup sugar

3-Tbsp flour

1 Tbsp vanilla

4 eggs, beaten

 

Lemon Curd

6 large very fresh egg yolks (older eggs will not set up properly)

1-cup sugar

1-tablespoon cornstarch

1/2 cup freshly squeezed lemon juice

The zest of 1 lemon

1 stick butter-chopped

20 drops yellow food color

 

Preparation:

 

Make crust and cool completely.

MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

 

Make lemon curd

Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.

 

 

MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.

 

Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.

 

 

BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

 


Edited by BettyR - 10/24/11 at 11:53am
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #2 of 2

Wow, those all look great.   The first one reminds me of one I've made for a very long time.  My recipe is smaller, but has the same proportions and I do whip up the eggs and even cream, fold in, and make it high and lighter than most.   It is the one that gets raves, even from people who sweat they like it their cheesecake dense.   I flavor mine with lemon and lemon zest, and have crust top and bottom.   Berry toopping optional.

 

I have to try the rest of these.

DD

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Holiday Cheesecakes....