Sweet Cheesecake Recipes, page 1
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- 7-Up Lemon Cheesecake with Strawberry Glaze
- Acapulco Margarita Cheesecake
- After Dinner Mint Cheesecake
- Almond and Raspberry Cheesecake
- Almond Brickle Cheesecake
- Almond Filled Cheesecake
- Almond Joy Cheesecake
- Almond Roca Cheesecake
- Aloha Banana Cheesecake
- Aloha Cheesecake
- Amaretto Cheesecake
- Amaretto Cheesecake 2
- Amaretto Cheesecake with Raspberry Sauce
- Amaretto Macaroon Cheesecake
- Amaretto Mousse Cheesecake
- Amaretto Peach Cheesecake
- Amaretto-Irish Cream Cheesecake
- Anne's Pumpkin Walnut Cheesecake
- Apple Normandy Cheesecake
- Apple Pie Cheesecake in a Ginger Crust
- Applesauce Cheesecake
- Apricot Cheesecake
- Autumn Cheesecake
- Avocado Cheesecake
- Bailey's Chocolate Mousse Cheesecake
- Bailey's Irish Cream Cheesecake
- Baklava Cheesecake
- Baklava Cheesecake 2
- Banana Cream Cheesecake
- Banana Cream Cheesecake 2
- Banana Nut Cheesecake
- Banana Pudding Cheesecake
- Banana Pudding Cheesecake 2
- Banana Rum Cheesecake
- Banana Split Cheesecake
- Banana-Peanut Cheesecake
- Bananas Foster Cheesecake
Decorating a plain cheesecake
Plain cheesecake can be topped with:
- drizzled chocolate
- strawberry jam
- a dusting of cocoa powder or confectioners' sugar
- drained canned peaches or apricots
- plain or flavored whipped cream
- pie filling
- dessert sauces such as caramel or butterscotch
Tips for the perfect cheesecake
- Bring all ingredients to room temperature before mixing. This usually takes 30 minutes.
- To soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
- Mix filling only until combined and there are no lumps. Don't over-mix.
- Use a springform pan so that the sides can be removed.
- Place springform pan on a shallow pan, like a pizza pan, or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
- Place a shallow pan of water in rack below cheesecake to keep oven moist.
- Don't open oven door while baking.
- A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
- Use a metal spatula around the edges immediately after removing the cheesecake from the oven.
- Cool slowly (about an hour) on a wire rack, away from any drafts.
- Store in the refrigerator, loosely covered, for up to four days.
- The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.
- Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
- Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
- Securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
- Thaw frozen cheesecake overnight in the refrigerator.
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