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Simple Cheesecake
INGREDIENTS
* 1 1/4 cups graham cracker crumbs
* 1/4 cup white sugar
* 1/2 cup butter, melted
* 2 (1.3 ounce) envelopes whipped topping mix
* 2 (8 ounce) packages cream cheese, softened
* 2 fluid ounces cherry brandy
DIRECTIONS for simple cheesecake
1. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Recipe from all recipes.com
The Ultimate Cheesecake
Ingredients
Crust:
* 2 cups finely ground graham crackers (about 30 squares)
* 1/2 teaspoon ground cinnamon
* 1 stick unsalted butter, melted
Filling:
* 1 pound cream cheese, 2 (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
Directions for the ultimate cheesecake
Preheat the oven to 325 degrees F.
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 overbeaten. 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.
Recipe from the Food Network
Food Departments
Simple Cheesecake Recipe and Ultimate Cheesecake Recipe
