Best 11 Very Very Very Good Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our curated collection of exceptional cheesecake recipes. Prepare to tantalize your taste buds and impress your loved ones with heavenly desserts that redefine the meaning of "very very very good." From classic renditions to modern twists, discover the secrets to creating a symphony of flavors and textures that will leave you craving more.

Let's cook with our recipes!

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees 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 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

THE BEST CHEESECAKE



The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

VERY, VERY, VERY GOOD CHEESECAKE



Very, Very, Very Good Cheesecake image

I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!

Provided by HONEYCAKE

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h30m

Yield 12

Number Of Ingredients 7

1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  • Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
  • Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Nutrition Facts : Calories 664.5 calories, Carbohydrate 29.2 g, Cholesterol 254.6 mg, Fat 58.1 g, Protein 9.2 g, SaturatedFat 35.9 g, Sodium 374.3 mg, Sugar 25.4 g

THE BEST EVER CHEESECAKE



The Best Ever Cheesecake image

After trying and trying different cheesecake recipes, I formulated one of my own. I do believe this is the perfect cheesecake. Very simple with a wonderful taste. You will need a 10 inch springform pan and to prepare a basic graham cracker crust beforehand.

Provided by KathyLRichey

Categories     Cheesecake

Time 1h30m

Yield 8-12 serving(s)

Number Of Ingredients 8

20 ounces cream cheese (2 1/2- 8 ounce packages)
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs
3 tablespoons cornstarch
1 pint heavy whipping cream
1/2 teaspoon salt
2 tablespoons lemon juice (I like to use fresh)

Steps:

  • Cream together cheese, sugar, and vanilla.
  • Add eggs, one at a time. Mix well.
  • Add cornstarch, whipping cream and salt.
  • Mix on high speed for 3 minutes.
  • Add lemon juice.
  • Pour into prepared 10 inch crust in springform pan.
  • Bake 1 hour 15 minutes in a 350 degree oven.
  • Allow to cool in oven with door ajar for 1 hour.
  • Remove and cool on rack until cheesecake reaches room temperature.
  • Chill 12 hours before removing from pan.
  • Top with desired fruit.

THE VERY BEST CHEESECAKE



The Very Best Cheesecake image

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

18 graham crackers, rolled to crumbs (there should be 11/2 cups )
1/4 cup sugar
5 tablespoons melted butter or 5 tablespoons margarine
2 (8 ounce) packages cream cheese, softened to room temperature
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla

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

BEST EVER CHEESECAKE



Best Ever Cheesecake image

I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, room temperature, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Dash salt
1 cup sour cream
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.

Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

WORLD'S BEST CHEESECAKE



World's Best Cheesecake image

This is THE BEST cheesecake ever. Everyone I know who has eaten it swears it's the best they've ever had. You will love it and it is so easy to make too! Enjoy!

Provided by AZRoxy63

Categories     Cheesecake

Time 1h15m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

1 cup unsalted butter
2 cups graham cracker crumbs
3 tablespoons cornstarch
2 cups sour cream
3 tablespoons all-purpose flour
16 ounces cream cheese
15 ounces ricotta cheese (liquid drained)
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla

Steps:

  • Preheat oven to 325°F.
  • Melt ½ cup butter.
  • Combine graham cracker crumbs and ½ cup melted butter; mix well.
  • Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan.
  • Sift flour and cornstarch together; set aside.
  • Melt ½ cup butter; cool.
  • In mixer, combine ricotta and cream cheese; beat until smooth.
  • Add sugar ½ cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added.
  • Blend in vanilla, lemon juice, cornstarch, and flour; mix well.
  • Add sour cream and melted butter; mix well.
  • Add each egg one at a time, beating each one in well before the other is added.
  • Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly.
  • Wrap the outside of the spring form pan in TWO layers of aluminum foil.
  • Pour batter in to spring form pan.
  • Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan's sides.
  • Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes.
  • Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking.
  • Remove from oven, remove foil, cool completely, then refrigerate over night.
  • To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.

Nutrition Facts : Calories 918.4, Fat 66.7, SaturatedFat 40.2, Cholesterol 282.6, Sodium 410.5, Carbohydrate 64.8, Fiber 0.7, Sugar 44.8, Protein 17.5

VERY, VERY, VERY GOOD CHEESECAKE



Very, Very, Very Good Cheesecake image

I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!

Provided by HONEYCAKE

Categories     Cheesecake

Time 2h30m

Yield 12

Number Of Ingredients 7

1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  • Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
  • Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Nutrition Facts : Calories 664.5 calories, Carbohydrate 29.2 g, Cholesterol 254.6 mg, Fat 58.1 g, Protein 9.2 g, SaturatedFat 35.9 g, Sodium 374.3 mg, Sugar 25.4 g

BEST CHEESECAKE IN THE WORLD RECIPE



Best Cheesecake in the World Recipe image

My friend Luisa gave me this recipe at my wedding shower. I've prepared it several times and it is always a hit. always better when it has a chance to set. Add your favorite topping. Enjoy!

Provided by Fresca

Categories     Cheesecake

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

500 g sour cream or 500 g low-fat sour cream
500 g Philadelphia Cream Cheese or 500 g low-fat cream cheese
1 cup sugar
1 lemon, juice of
1 teaspoon vanilla
250 g graham crackers
250 g butter (melted)
1 teaspoon icing sugar

Steps:

  • Mix 1st 5 ingredients together well and keep aside.
  • Crush graham crackers (can put in ziplock and pound bag until crushed).
  • mix in butter and icing sugar.
  • pour into pie plate.
  • cook crust for 5-10 minutes at 300°F.
  • let cool.
  • Pour cheese mixture over crust and bake in 300F oven for 40 minutes.

VERY, VERY, VERY GOOD CHEESECAKE



Very, Very, Very Good Cheesecake image

I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!

Provided by HONEYCAKE

Categories     Cheesecake

Time 2h30m

Yield 12

Number Of Ingredients 7

1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  • Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
  • Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Nutrition Facts : Calories 664.5 calories, Carbohydrate 29.2 g, Cholesterol 254.6 mg, Fat 58.1 g, Protein 9.2 g, SaturatedFat 35.9 g, Sodium 374.3 mg, Sugar 25.4 g

Tips:

  • Use high-quality ingredients. This is especially important for the cream cheese, which is the main ingredient in cheesecake. Look for a cream cheese that is smooth and has a rich flavor.
  • Make sure the cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients.
  • Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be 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 it to set properly.

Conclusion:

Cheesecake is a delicious and versatile dessert that can be enjoyed by people of all ages. With so many different recipes to choose from, there is sure to be a cheesecake recipe that everyone will love. Whether you are looking for a classic cheesecake, a chocolate cheesecake, or a fruit cheesecake, you are sure to find a recipe in this article that you will enjoy. So next time you are looking for a special dessert to make, give one of these cheesecake recipes a try. You won't be disappointed!

Related Topics