Best 3 Best Cheesecake From The Kraft Interactive Kitchen Recipes
Kraft Interactive Kitchen offers a delightful culinary journey, sharing a treasure trove of delectable cheesecake recipes that will tantalize your taste buds and satisfy your sweet cravings. From classic New York-style to luscious berry-swirled delights, each recipe is meticulously crafted to ensure a creamy, velvety texture and a perfect balance of flavors. Whether you're a seasoned baker or a novice in the kitchen, our guide will lead you through the steps of creating a masterpiece that will impress your family and friends.
Here are our top 3 tried and tested recipes!
OUR BEST CHEESECAKE
Impress guests with Our Best Cheesecake recipe. Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make!
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BEST CHEESECAKE FROM THE KRAFT INTERACTIVE KITCHEN
Make and share this Best Cheesecake from the Kraft Interactive Kitchen recipe from Food.com.
Provided by save the cows
Categories Cheesecake
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
- Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
- Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 740.7, Fat 47, SaturatedFat 24.6, Cholesterol 185.5, Sodium 506.4, Carbohydrate 70, Fiber 1, Sugar 37.4, Protein 11.3
THE VERY BEST CHEESECAKE
This recipe is from the new Doubleday Cookbook. This recipe has been requested many times by Family and Friends Posting it here so It is not lost Prep time does not include cooling and chill times.
Provided by The nennah
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a electric mixer until satiny, and pou into crust. Bake 20 minutes,remove from oven and cool for 15 minutes. Meanwhile raise oven to 475*F. Blend topping ingredients and spread gently over cheese filling. Return cheesecake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Cut into slim wedges.
Nutrition Facts : Calories 398.1, Fat 28.1, SaturatedFat 15.6, Cholesterol 114.4, Sodium 289.5, Carbohydrate 32.4, Fiber 0.3, Sugar 26.3, Protein 5.4
Tips:
- For a classic New York-style cheesecake, use a combination of cream cheese and sour cream. The sour cream adds a bit of tanginess and helps to prevent the cheesecake from becoming too dense.
- Make sure the cream cheese is at room temperature before you start mixing it. This will help to ensure a smooth and creamy filling.
- Don't overbeat the cream cheese mixture. Overbeating can cause the cheesecake to become dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help to prevent it from falling apart.
Conclusion:
Cheesecake is a delicious and versatile dessert that can be enjoyed in many different ways. Whether you prefer a classic New York-style cheesecake, a decadent chocolate cheesecake, or a light and airy mousse cheesecake, there is a recipe out there to suit your taste. With a little planning and preparation, you can easily make a delicious cheesecake at home that will impress your friends and family.
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