simple cheesecake recipe

7/28/2019 Simple Cheesecake Recipe

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Simple Cheesecake Recipe - A Step By Step Guide

I still remember I made my firstbaked Cheesecake when I was 23 years old. Without any

experience in making cheesecake, I tried this really simple and easy Cheesecake Recipe

below. My first attempt was a success. The cake has perfect taste, texture, andpresentation. It was unbeatably creamy and mildly rich, you know, so it melts in your

mouth. My friends just loved it. Thisrecipegave me non-stop compliments and satisfied

smiles. Cheesecake is one of life's great rewards, this one is no exception.

If you often think that it is hard to make a Cheesecake, you are most probably wrong. I have

not failed in making this Cheesecake so far. With this successful attempt, my confidence

went up and I have tried a few other Cheesecake recipes.

Cheesecake is a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the

tastiest and most elegant way to end a meal. If you planning a party or gathering; why not

surprise someone with thisdelicious Simple Cheesecake? You may attract the crowd coming to

you asking for more...

Here is the step-by-step guide to make the Simple Cheesecake :

Preparation time : 30 minutes

Cooking Time : 1 hour

Step 1: You will need

Crust Ingredients
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1 cup bread crumbs

cup sugar

cup margarine/butter

Cheese Filling

250g cream cheese

2 eggs

1 teaspoon of baking powder

cup of milk

1 cup of icing sugar (confectioners' sugar) or less

Step 2: Preheat the oven

Preheat the oven to 175C (or 350F)

Step 3: Make the Crust

Pour the melted butter and sugar over the bread crumbs and mix them together well. Then use a

roller and roll it flat. Butter 8 inch baking tin and even out the crust mixture on the baking tin by

pressing it down and to the sides to form the crust for the cheesecake.

Step 4: Bake the Crust

Bake the crust base in the oven at 350F for about 10 minutes

Step 5 : Make the Cheese Filling

Add the sugar to the cream cheese in a mixing bowl, then using a hand whisk or an electric mixer

to blend the ingredients together until the mixture is well mixed. Then one by one, break the eggs

into the mixing bowl and gradually stir them in.

Finally, add in milk and baking powder and stir well.

Step 6: Add the cheese filling to the baking tin

Pour the mixture over the prepared crust and even it out by giving it a little shake.

Step 7: Bake

Place the tin in the centre of the oven and bake the cheesecake for 60 minutes at 175C (or

350F).

Step 8: Remove from the oven and chill

Take the cheesecake out of the oven and leave it to cool down gently (see tips below). Then put it

in the fridge keeping it in its baking tin and let it chill overnight.

Step 9: Serve


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Take the cheesecake out of the fridge and run a knife around the edges to help release it from

the tin. Then, gently ease it out.

If you like, you can decorate the cheesecake with the cut fruits (like strawberry, kiwi fruits, lychee

etc).

This is an unbeatably creamy cheesecake which can be enjoyed with or without a splash of

cream.

Finally slice it up with a warmed knife. You can warm the knife with hot water and dry it. Repeat

each cut with warmed knife, and you will get a clean cut of cheesecake.

COMMONLY ASKED QUESTIONS FOR MAKING A SUCCESSFULCHEESECAKE

Should I cool the ingredients before mixing them ?

Yes, you should prepare all the ingredients and allow them to cool to temperature before mixing.

This may take about thirty minutes or less.

Cream cheese must be softened before mixing them. If you cannot wait, you can soften the

cream cheese in the microwave oven. Unwrap the cream cheese and scoop it out to a

microwavable bowl. Microwave it on high temperature for 15 seconds. Add another 15 seconds

for each additional bar of cream cheese.

How do I separate the Cheesecake from the baking pan or tin ?

Use a 9 or 10 inch spring form pan (a round pan with high, straight sides, about 2.5 to 3 inches

high) to bake the cake. When the cake is baked, the bottom of the pan can be removed from thesides when the clamp is released. This allows the cheesecake to be removed easily from the pan,

since turning the cheesecake upside down and back to the top again is not an option, as it will

crack the cake.

If you do not intend to invest in a spring form pan, for any other type of pan you use, before you

pour the ready cake mixture into the pan, make sure you brush the sides and the bottom of the

pan with melted butter so that when the cheesecake is ready, the cake can be removed from the

pan easily without splitting. I normally place a piece of parchment or waxed paper in the bottom

and grease it for easy removal.

How do you know when a cheesecake is baked ?Unlike normal cake, you cannot use a toothpick to poke into the cake to check whether the cake

is cooked. To know whether a cheesecake is cooked, ensure that you have baked the cake at the

temperature specified and for the duration given. And most importantly, observe the cake. A well-

baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in

the center should jiggle like custard would. There should not be any wet or liquid spots in the

center.

Which type of oven is better for baking a cheesecake ?

For cheesecake baking, aconventional oven is a better choice than a convection oven. The

problem with convection oven is that its forced hot air causes too much browning and oftenresults in the cake collapses in the center.


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How to prevent the Cheesecake from cracking ?

After the cheesecake is baked, ensure that it gets a gentle cool down otherwise it may crack.

There are a few ways to do this.

1. Remove the cake from the oven. Keep the cake in pan but place it on a wire cake rack. Then,

place the cake beside the oven. The residue heat from oven will slow down the cake coolingprocess, allowing it to cool down gently.

2. Alice Medrich prefers to remove her cheesecakes from the oven, inverts a bowl over it to let it

cool down slowly.

3. Some bakers like to keep the cake in the oven after turning it off and keep the oven door open

slightly with a wooden spoon to reduce the heat slowly.

About 10 minutes after you have removed the cake from the oven, separate the cake from the

edge of the pan by running a warmed knife or narrow spatula in an up and down sawing motion in

between the edge of the cake and the side of the pan. You can warm the knife or spatula in warm

water and dry it. This will separate the cake from the pan as it cools so that it doesnt crack.

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Low Fat Carrot Cake Recipe - The Best I have Tasted - Using Grape Seed OilInstead of Butter or Margarine

The best compliment I received from making this carrot cake is from a boy who frequently visitshotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from

Hilton Hotel. My husband, who is often careful with his diet, couldnt help himself with a second

serving.

It is incredibly delicious. The cake is rich with flavour and moist. Simply scrumptious!

It is healthier than other cake since I use better oil, grape seed oil. Its benefits are mentioned

below, after the recipe. Instead of using white sugar, I use brown sugar instead. The health

benefits of carrot are well-known, so I will not mention it here.


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Here is the recipe:

Preparation Time : 30 minutes

Cook Time : 1 hour

Servings : 18

Ingredients

4 eggs

1 1/4 cups grape seed oil (or vegetable oil)

2 cups brown sugar (reduce the portion for less sweetness)

(if you use white sugar, 1 to 1.5 cup of sugar is sweet enough)

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

Optional : 1 cup chopped pecans or walnuts

Lemon or Lime Frosting

1/2 cup low fat, salt-reduced margarine , softened

2 lemon or 6 limes

3 cups confectioners' sugar

1 teaspoon vanilla extract

Optional : 1/2 cup chopped pecans or walnuts

Methods

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2) In a large mixing bowl, use the cake mixer to beat the eggs. Add in brown sugar and 2

teaspoons vanilla.

3) Shift in flour, baking soda, baking powder, salt and cinnamon. Add in grape seed oil. Stir gently

and slowly till well mixed, using circular motion in clock-wise direction.


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4) Stir in carrots. Fold in pecans (optional).

5) Pour into prepared pan.

6) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of

the cake comes out clean.

7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

1) To make frosting, in a medium mixing bowl, combine margarine, confectioners' sugar and 1

teaspoon vanilla. Add lemon or lime juice 1 tablespoon at a time to avoid getting watery frosting.

2) Using mixer, beat at high speed and continue adding the lemon and lime juice until the mixture

is smooth and creamy. Taste some to ensure quality.

3) Add more confectioners' sugar or juice if necessary. If lemon flavour is quite strong, add water

if more liquid is needed.

4) Stir in chopped pecans. This makes about 2 cups (450ml) of frosting.

5) Frost the cooled cake.

You can keep the cake in the refrigerator if you like nice cold cake.

Additional baking tips :

1) When grating the carrots, use the large grater (use for cheese) to get good size of grated

carrot.

2) To prevent cake from sinking in the center :

Avoid overbeating which will introduce more air into the cake

Avoid under baking. Check the temperature to ensure that it is not too low and check the time to

ensure sufficient baking time

Avoid using baking pan that is too small or too large

Ensure the oven is preheated for at least 30 minutes

Ensure your oven is heating properly. Use an over thermometer to check the temperature

Avoid opening the over door unless you really necessary, to ensure consistent heating

temperature throughout the baking time

Happy Baking !

Health Benefits of Using Grape Seed Oil

Numerous studies have suggested that Grape Seed Oil and its Extract constitute anti-

inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial, andadaptogenic activity. Hence, it is highly beneficial in the treatment of a number of health


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problems that include: arthritis, edema, dermatitis, acne, wrinkles, dry and itchy skin, age

spots, sun burns, chapped lips, wounds, bruising, stretch marks, varicose veins,

hemorrhoids, chronic venous insufficiency, premature aging, premenstrual syndrome

(PMS), weight loss, stress, dandruff, hair loss, warts, cardiovascular diseases especially

atherosclerosis, hypertension, high cholesterol levels, diabetes, visual impairment,

cataract, and macular degeneration.

Studies also suggest that its free radical scavenging activity may strengthen the immune

system and reduce the risk of developing cancer.

New York Cheesecake Recipe

These are three family favorite New York Cheesecake recipes. Each cheesecake recipe is

amazingly delicious, and each version's contributor swears by their recipe. They are all

mouth watering, decadently rich cheesecakes. You can't go wrong with any of these!

New York Cheesecake #1

Ingredients:

1/3 cup butter, melted

1 1/2 cup cinnamon graham cracker crumbs

3 1/4 packages (8 oz. packages) cream cheese, softened

1 can 14 oz. sweetened condensed milk

2 tsp. vanilla extract

2 eggs

Directions:

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly

on bottom of 9 inch pie pan.

2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed

milk, beating until smooth.

3. Add vanilla and eggs, mix well. Pour into prepared pie pan.

4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly

open for an additonal hour.

5. Refrigerate at least 6 hours until firm.


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This New York Cheesecake Recipe is from Aunt Sophia. She uses ricotta cheese in her

recipe, which adds an extra bit of richness to the cheesecake.

Crust Ingredients:

1 1/2 cups graham cracker crumbs1/4 cup sugar


Filling Ingredients:

2 lbs. ricotta cheese

6 eggs

2 Tbsp. flour

1 1/2 cups sugar

1 tsp. vanilla

1 large can evaporated milk

Directions:

1. Mix the graham cracker crumbs, sugar, and the melted butter together. Press mixture into

the bottom of springform pan.

2. In a large mixing bowl add the eggs to the ricotta cheese, one at a time, beating

thoroughly after each egg is added.

3. Mix flour and sugar together and add to cheese mixture. Fold in vanilla and evaporated

milk.

4. Pour into prepared springform pan. Bake at 350 degrees F for 50 to 60 minutes, until firm.

Chill overnight.


Grandma Celia swears by this New York Cheesecake recipe, it was handed down to her by

her mother. It is one of the richest cheesecake recipes ever, it is an amazing cheesecake

that everyone always has room for no matter how much they've eaten! It does not have a

crust, in order to highlight the flavor of the cheesecake only.

Ingredients:

2 cups sour cream

1 lb. ricotta cheese


1 1/2 cup sugar

16 oz. cream cheese

3 Tbsp. flour

3 extra large eggs

1 Tbsp. vanilla

3 Tbsp. cornstarch1 Tbsp. lemon juice


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Directions:

1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add

butter, sugar and cream cheese.

2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beatfor 5 minutes.

3. Pour into springform pan.

4. Bake in preheated 350F oven for 1 hour, then turn off oven and leave in closed oven for

one hour longer. Cool on rack.

Simple Secrets to Perfect Cheesecake

Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll endup with lumps in your cheesecake.

2. Do not overbeat your cheesecake batter.3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly.Cheesecakes become firm only after theyve cooled and have chilled for several hours.

4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges,pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the

cheesecake cools and contracts.

5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a waterbath.

6. If you use a water bath, use this foolproof method: Wrap aluminum foil around the sides and bottom of the springform pan.

Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan

(approximately 3 inches deep) that it will fit into with room to spare.

Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the

larger pan about halfway up the sides of the pan.

Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from

the water bath pan and set aside so you can remove the larger pan with the water in it from oven.

Be very careful, as it will be extremely hot.

Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has

chilled completely in the refrigerator.

7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in aturned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.

8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12hours. This will ensure that it is firm enough to avoid breakage.


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9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilledin the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low

heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the

crust, which will help release the cake from the pan.

10. To remove the cheesecake from the springform pan sides, use a very thin knife that has beenwarmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using

a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a

plate.

RESEPI SNOW CHEESE CAKE

resepi oleh :hanamemories.blogspot.com

Bahan-bahan

Untuk Kek

4 keping slice cheese - 6 keping

170ml susu segar - 250ml

70g butter - 100g

80g gula halus -100g

80g tepung gandum ayak (hana buat 10g tpg SRF, 70g tepung superfine) - 110g

4 biji telur - 6 biji

1sk esen vanila

Untuk Topping 250g cream cheese philadelphia (satu ketul)

1/2 tin susu pekat

1/2 ketul keju cheddar kraf - parut

Cara-cara

Untuk Kek- Siat2kan slice cheese dan masukkan ke dalam periuk, Masukkan sekalisusu segar. Kacau hingga cheese cair kemudian masukkan butter. Matikan api. (tak perluhingga mendidih). Sejukkan.

Asingkan putih dan kuning telur. Pukul putih telur dan gula hingga bertanduk(terbalikkan tak jatuh).
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Kemudian pukul kuning telur dan esen vanila lebih kurang satu-dua minit dengankelajuan sederhana.

Masukkan campuran susu segar, butter dan slice cheese tadi. Kacau menggunakanwhisk.

Kemudian masukkan tepung sedikit demi sedikit sehingga sebati.

Ambil 1/3 drpd putih telur dan kaup balikkan ke dalam adunan kuning telur. Kemudiancampurkan baki adunan putih telur sedikit demi sedikit. Kaup balik sebati. (jgn over.. adunanagak ringan dan pekat)

Griss loyang dengan butter dan ratakan tepung supaya tidak melekat. (boleh jugaalas dgn baking paper)

Tuang adunan ke dalam loyang dan bakar secara waterbath. (letak air di dalamdulang pembakar.. contoh lihat dibawah)

Bakar suhu 160 api atas bawah selama 50min-1jam (Bergantung kepanasan ovenmasing2). Uji kek sebelum keluarkan dr oven.

Sejukkan dahulu kek kemudian potong tengah dua bahagian.(hana potong gunapisau pemotong roti)

Untuk Topping- Pukul cream cheese dan susu pekat hingga sebati. Sapukan ke ataskek dan taburkan dengan parutan keju cheddar. Sejukkan dahulu dalam peti kemudianpotong dan hidangkan.

kek yang sangat lembut dan sedap kek yan g

RESEPI BISKUT MERIE LAPIS CHEESE

sumber :June Ahmad FB,samida74.blogspot.com

olahan :hanamemories.blogspot.com

Bahan-bahan
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500g cream cheese

1 tin susu pekat - hana buh 3/4tin shj. manis ok je..

1 bungkus biskut merie - perisa ikut suka (hana guna yg original)

1sb lemon jus - optional

1 cawan susu segar Nestum secukupnya

Cara-cara

Biarkan cream cheese pada suhu bilik sebentar. Satukan dengan susu pekatdan jus lemon.Putar sehingga sebati.

Alas loyang dengan baking paper/plastik/aluminium foil. Celup biskut sesaatdua ke dalam susu segar dan susun ke dalam loyang. Ratakan cheese. Kemudiantaburkan nestum. Ulang lagi proses melapis biskut, cheese, nestum sehingga abis.

Akhir sekali di atas lapisan cheese tabur nestum. Sejukkan di dalam peti ais seeloknya semalaman. Potong dan hidangkan.

Nota : Jika inginkan biskut dalam keadaan yang rangup/keras, tak perlu celupkanbiskut ke dalam susu segar. Omit step tersebut.
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simple cheesecake recipe

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