Best 3 Cinderella Cheesecake Recipes
If you're looking for a delectable dessert that will transport you to a fairytale, look no further than Cinderella Cheesecake. This enchanting treat combines a creamy, velvety cheesecake filling with a sweet and crunchy graham cracker crust, all topped with a shimmering layer of caramel sauce. The perfect balance of flavors and textures will leave you feeling like royalty. So let's dive into the world of Cinderella Cheesecake and discover the secrets behind its magical taste.
Here are our top 3 tried and tested recipes!
CINDERELLA CHEESECAKE
81
Categories Dessert Cheese Cheesecakes Baked Goods Chocolate Peanut Butter
Time 2h
Yield 1
Number Of Ingredients 32
Steps:
- For the crust: Preheat oven to 350℉ (180℃). Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature. For the filling: Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes) For topping: Blend sour cream and sugar. Spread on top of cheesecake to within ¾ inch of edge. Bake cheesecake 3 more minutes.
Nutrition Facts :
CINDERELLA CHEESECAKE
Categories Cake Food Processor Chocolate Dessert Bake Kid-Friendly Cream Cheese Peanut Birthday Shower Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 20
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tap out excess.
- Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool. Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla and chopped chocolate. Add dry ingredients and mix until just blended; do not over beat.
- Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
- Meanwhile, prepare filling:
- Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.
- Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.
- For topping:
- Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.
- Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
- Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.
CINDERELLA CHEESECAKE
Make and share this Cinderella Cheesecake recipe from Food.com.
Provided by Mirj2338
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- For the crust-----------.
- Preheat oven to 350.
- Grease a 9-inch springform pan.
- Dust with flour.
- Melt unsweetened chocolate and butter in small saucepan over low heat.
- Cool.
- Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
- Beat in melted chocolate mixture, vanilla, and chopped chocolate.
- Add flour and baking powder.
- Mix until just blended--do not overbeat.
- Spread 1 cup brownie batter over bottom of pan.
- Bake until firm, about 17 minutes.
- Cool baked crust in freezer for about 15 minutes.
- Maintain oven temperature.
- For the filling---------.
- Blend cream cheese and sugar until smooth.
- Add eggs and sour cream.
- Add peanut butter and flour.
- Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
- Pour in filling, which will not be as high as brownie batter.
- Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
- (About 50 minutes) For topping---------.
- Blend sour cream and sugar.
- Spread on top of cheesecake to within 3/4 inch of edge.
- Bake cheesecake 3 more minutes.
Nutrition Facts : Calories 410.1, Fat 28.6, SaturatedFat 12.8, Cholesterol 97.2, Sodium 185.3, Carbohydrate 33.5, Fiber 2.9, Sugar 22.9, Protein 10.8
Tips and Conclusion
- Prep the Crust: Use graham cracker crumbs, melted butter, a pinch of sugar, and a dash of salt for a classic cheesecake crust. Press the mixture firmly into the bottom of a springform pan.
- Beat the Cheese: In a large bowl, blend the softened cream cheese until smooth. Gradually add sugar and cornstarch or flour for a smooth texture. Ensure there are no lumps.
- Add Eggs Slowly: Incorporate eggs one at a time to avoid curdling. Let each egg blend thoroughly before adding the next. This preserves the smooth and velvety texture.
- Flavor It Up: Experiment with various flavors. Try vanilla extract, lemon zest, or a dash of cinnamon. You can also add fresh fruits, chocolate chips, or chopped nuts.
- Chill & Bake: Chill the cheesecake batter for at least 4 hours, ideally overnight, before baking. This helps prevent cracking. Bake the cheesecake in a water bath to ensure even cooking and a creamy center.
- Cool Gradually: After baking, let the cheesecake cool in the oven with the door cracked open for about an hour. This prevents rapid cooling and minimizes cracking.
- Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld and the texture to firm up.
- Toppings & Garnishes: Get creative with toppings. Try sour cream, whipped cream, fresh berries, caramel sauce, or a sprinkle of powdered sugar.
Conclusion
Crafting a delectable Cinderella cheesecake is an art form that blends precision and creativity. By following these tips and experimenting with different flavors and toppings, you'll create a stunning and delicious dessert that will leave your taste buds enchanted. Remember, the key lies in patience and attention to detail. So, put on your apron, embrace the magic of baking, and let your inner Cinderella shine through in this culinary masterpiece.
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