Tuesday, July 27, 2010

Cheesecake Recipes

This first recipe is from the Pumpkin Cheesecake recipe that I posted earlier.

Plain Cheesecake

4 pgks (8 ounces each) cream cheese, softened, divided
1 1/2 cups sugar, divided
2 Tablespoons cornstarch
4 eggs
2 teaspoons vanilla extract

In a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined. Pour batter into either handmade or boughten crust, bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Let cool and then refrigerate overnight. Garnish with desired fruit or topping.

Personal Side Notes-This makes two pies, so you might want to cut down the recipe or freeze the extra batter. This one is my favorite cheesecake recipe to use, very good!

Old Fashioned Cheesecake

Recipe found in Baker's Corner Graham Cracker Pie Crust lid.

1 Baker's Corner 9" Graham Cracker pie Crust
8 oz cream cheese, softened
1/2 C. Sugar
1 Tablespoon lemon juice
1/4 teaspoon vanilla
Dash of salt
2 eggs

Preheat oven to 325 degrees. in a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, one ata time, mixing well after each addition. Place crust in its pie tin on a baking sheet; pour in filling. Bake for 25-30 minutes or until inserted knife comes out clean.

1 C. sour cream
2 Tablespoons sugar
1/4 teaspoon vanilla
Fresh fruit or fruit topping

For the topping, combine the sour cream, sugar, and vanilla and carefully spread over pie. Bake the pie for an 10 additional minutes; cool. Chill 3 hours. Top with fresh fruit or canned fruit filling.

Personal Side Notes-I made the batter for this one, and the batter wasn't too bad. I haven't had a chance to try the topping or anything however.

The photo is for the first recipe.

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