Best 3 Family Cheesecake Recipes
In the realm of delectable treats, few desserts hold a more cherished place than the classic cheesecake. Its creamy, velvety texture and luscious flavor profile have captivated hearts and taste buds for generations. Whether it's a special occasion or a cozy family gathering, a perfectly crafted cheesecake has the power to transform any moment into a memorable culinary experience. If you're looking to embark on a delightful baking journey and create a masterpiece that will tantalize the palates of your loved ones, look no further. Discover the secrets to crafting the ultimate family cheesecake, a recipe that combines simplicity, deliciousness, and the magic of shared indulgence.
Here are our top 3 tried and tested recipes!
FAMILY-FAVORITE CHEESECAKE
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. -Esther Wappner, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 414 calories, Fat 23g fat (13g saturated fat), Cholesterol 132mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FAMILY CHEESECAKE SQUARES
Though these squares may sound time-consuming to make, they're actually easy. The hardest part is waiting for them to cool so you can gobble them up! This recipe's been in our family for years, I like serving the squares at room temperature, but they're good cold, too. They're delicious topped with strawberries or cherry pie filling. I'm a "homebody" who enjoys any kind of cooking (for 5 years, I've been baking once a week for my husband's group at work). We have five children and three grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly. , Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours. , Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.
Nutrition Facts :
FAMILY CHEESECAKE
This recipe for a crustless cheesecake came from the 11/8/05 issue of Family Circle Magazine. I have developed allergies to wheat and soy so this is perfect for those with these allergies. You won't miss the crust and I found this to be the best cheesecake I have eaten....dietary restrictions or not. Enjoy!
Provided by toomuchlaundry
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
- Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
- Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
- This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.
Nutrition Facts : Calories 513.2, Fat 43.8, SaturatedFat 25.7, Cholesterol 203.5, Sodium 222.4, Carbohydrate 25.7, Sugar 20.6, Protein 6.5
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your cheesecake.
- Make sure your cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
- Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be dense and crumbly.
- 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:
With so many different cheesecake recipes to choose from, there's sure to be one that everyone will enjoy. Whether you like a classic New York cheesecake or something more unique, like a chocolate cheesecake or a fruit cheesecake, with the right recipe and a little bit of practice, you can make a delicious cheesecake that will impress your friends and family.
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