Best 4 10 Pound Cheesecake Recipes
For those seeking an indulgent and delectable dessert to impress family and friends, the 10-pound cheesecake stands as a true culinary masterpiece. This towering confection presents a formidable challenge, yet with proper planning and attention to detail, the result is a symphony of flavors and textures that will leave taste buds tantalized. From the fluffy, light-as-air filling to the delicate crumbly crust, every bite of this extraordinary cheesecake promises an unforgettable experience. Whether you're celebrating a special occasion or simply craving an extraordinary dessert, embarking on the journey to create a 10-pound cheesecake is a rewarding endeavor that will leave you with a deep sense of satisfaction and pride.
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10 POUND CHEESECAKE
Cake pan full of sinful delight. The lemon juice does all the cooking
Provided by cookie
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
- Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
- Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 70.5 g, Cholesterol 78.1 mg, Fat 31.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 20.3 g, Sodium 325.6 mg, Sugar 42.1 g
NEW YORK-STYLE CHEESECAKE
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
- To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
- Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
20-POUND CHEESECAKE
This is from a yellowed clipping from Mom's recipe box, at least 25 years old, from the Detroit News. Why the name? No one knows, but speculation has it that its denseness and weight, coupled with a slight sense of exaggeration led to the overstated name for the cake. Don't be put off by that, however. Its texture is unusually creamy and tender, compared to the thick and heavy fillings found in many homemade cheesecakes. Prep time does not include chilling.
Provided by ElaineAnn
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
- Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
- Reduce oven heat to 275°.
- Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
- Pour into crust and bake 1 1/2 hours, or until cake is set.
- Remove from oven and cool until sides pull away from springform pan.
- Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.
Nutrition Facts : Calories 455.3, Fat 34.3, SaturatedFat 20.2, Cholesterol 193.3, Sodium 310.7, Carbohydrate 32.3, Fiber 0.4, Sugar 24.2, Protein 6.3
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste.
- Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients.
- Don't overbeat the batter: Overbeating can make the cheesecake tough and dense.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving: This will help it set properly.
Conclusion:
Making a 10-pound cheesecake can be a daunting task, but it's definitely doable with a little planning and preparation. Just follow the tips above and you'll be sure to end up with a delicious and impressive cheesecake that will be the star of any party or gathering.
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