Perfect Cheesecake Recipe Easy and Delicious! Glorious Treats
How to Make Perfect Cheesecake: Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
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Prepare the pan: Line the base of a 7-inch round springform pan with an 8-inch round of parchment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan with butter or nonstick cooking spray.
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Make the filling: In a small bowl, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside. Using a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer set to low), add the cream cheese. Beat the cream cheese on low speed until creamy, about 2 minutes.
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Reduce the oven temp and melt the chocolate: Once the crust has baked, reduce the oven to 300°F. In a medium-sized, heavy-bottom saucepan set over low heat, combine the chopped chocolate and 1/3 cup heavy cream. Stir continuously, for about 10 minutes. Once melted, remove from heat, and set aside.
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Beat the cream cheese, salt and vanilla in the bowl of a stand mixer (approximately 4 minutes or until smooth and creamy). With mixing speed on low, gradually add the sugar. Turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated.
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This recipe calls for an 8-inch springform pan, which yields a lofty, impressive-looking cheesecake. You can use a 9-inch or even 10-inch pan but know that your cheesecake will be shorter. If using a 10-inch pan, press the crust only into the bottom of the pan and not up the sides.
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Preheat oven to 160°C/320°F (140°C fan). Prepare pan - Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
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Perfect Cheesecake Recipe {New York Style}
Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
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Reduce the oven temperature to 300°F. Beat the cream cheese, sugar, and flour on low speed until smooth before adding the sour cream and vanilla extract and mixing until smooth. Add the eggs one at a time, mixing until smooth after each addition. Bake. Pour the batter over the crust and bake for 30 minutes.
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Preheat the oven to 350°F. On a baking sheet, place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside. Make the crust: To make the crust, place the cookies into the bowl of a food processor and process until you get fine, even crumbs.
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Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan. Bake in the preheated oven for 10 minutes.
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In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan. In a medium bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as neede.
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Bake cheesecake in preheated oven at 325°F for 60-65 minutes, until the outside edges are set, but the center still jiggles a bit when nudged. At this time, turn OFF the oven and open the oven door part way. Allow the cheesecake to slowly cool in the oven for 1 hour.
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Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
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Prep an 8 inch or 9 inch cheesecake pan. You can use either a springform pan or a loose bottom pan. Most cheesecake pans are about 3 inches in height. Wrap the bottom of the baking pan in a layer of foil. To do this, place the foil on a clean and flat surface, and place the cake pan bottom on it upside down.