Best Cheesecake recipe!

[chefandi]

I need a good strawberry cheesecake recipe? However a New York Style cheesecake would be just fine and then I could put strawberries on top! T.I.A

[Grace]

Here are a couple. I have made the New York cheesecake before and it's WONDERFUL!!! So is the Cherry Cheesecake. You could substitute strawberries for the Cherries.

CookWare(tm) from Cooking Light(r)

New York Cheesecake

SOURCE: Cooking Light YEAR: April 1996 PAGE: 101

INGREDIENTS FOR 16 SERVINGS:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled stick margarine, cut into small pieces
1 tablespoon ice water
Vegetable cooking spray
3 (8-ounce) blocks nonfat cream cheese, softened
2 (8-ounce) blocks Neufchatel cheese, softened
1-3/4 cups sugar
3 Tblsp. all purpose flour
1 Tblsp. vanilla extract
1-1/2 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 tsp. salt
5 eggs

INSTRUCTIONS:
Preheat oven to 400 degrees.

Place 2/3 cup flour and 2 tablespoons sugar in a food processor, and pulse 2
times or until combined. Add chilled margarine; pulse 6 times or until mixture
resembles coarse meal. With processor on, slowly pour ice water through food
chute, processing just until blended (do not allow dough to form a ball).
Firmly press mixture into bottom of a 9-inch springform pan coated with
cooking spray. Bake at 400 degrees for 10 minutes; let cool on a wire rack.

Preheat oven to 525 degrees or to highest oven setting. Combine cheeses in a
large bowl; beat at high speed of a mixer until smooth. Add 1-3/4 cups sugar
and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time,
beating well after each addition.

Pour cheese mixture into prepared pan; bake at 525 degrees for 7 minutes.
Reduce oven temperature to 200 degrees, and bake 45 minutes or until almost
set.

Remove cheesecake from oven, and let cool to room temperature. Cover and chill
at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if
desired. Yield: 16 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 261 (32% from fat); PROTEIN 11.7g; FAT 9.2g (sat 4.8g, mono 1.3g,
poly 0.7g); CARB 31.4g; FIBER 0.2g; CHOL 97mg; IRON 0.6mg; SODIUM 449mg; CALC
147mg


CookWare(tm) from Cooking Light(r)

Sour Cream Cheesecake

SOURCE: Cooking Light YEAR: March 1999 PAGE: 144

INGREDIENTS FOR 12 SERVINGS:
Crust:
1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets)
1/4 cup sugar
2 tablespoons butter or stick margarine, melted
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 (8-ounce) block fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar
Topping:
3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. To prepare the crust, combine the first 3 ingredients in a bowl. Firmly
press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch
springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes,
and cool the crust on a wire rack.

3. To prepare filling, combine cottage cheese, 1-1/2 tablespoons vanilla,
salt, and cream cheeses in a food processor; process 1 minute or until smooth.
Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup
sugar; process just until blended.

4. Pour the cheese mixture into the prepared crust, and bake at 350 degrees
for 50 minutes or until the cheesecake is almost set. Remove the cheesecake
from oven, and let stand 10 minutes. Increase oven temperature to 450
degrees.

5. To prepare topping, combine 3 tablespoons sugar and the remaining
ingredients. Spread evenly over cheesecake. Bake cheesecake at 450 degrees for
5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.
Yield: 12 servings (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 300 (29% from fat); FAT 9.6g (sat 5.5g, mono 2.9g, poly 0.6g);
PROTEIN 11.8g; CARB 38.9g; FIBER 0.4g; CHOL 83mg; IRON 0.7mg; SODIUM 508mg;
CALC 128mg

CookWare(tm) from Cooking Light(r)

Cherry Cheesecake

SOURCE: Cooking Light YEAR: Jan/Feb 1998 PAGE: 152

INGREDIENTS FOR 12 SERVINGS:
Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese (Neufchatel)
1 (8-ounce) tub fat-free cream cheese
2 large eggs
1/2 cup fat-free milk
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
1 (20-ounce) can light cherry pie filling

INSTRUCTIONS:
1. Preheat oven to 300 degrees.

2. Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2
tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2
inches up sides of pan.

3. Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs)
in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour
cream to cheese mixture; beat until smooth.

4. Beat egg whites (at room temperature) at high speed of a mixer until soft
peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until
stiff peaks form using clean, dry beaters. Gently fold egg white mixture into
cheese mixture.

5. Pour into prepared pan. Bake at 300 degrees for 55 minutes or until almost
set. Remove from oven; cover and chill 8 hours. Top with pie filling. Yield:
12 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 230 (28% from fat); FAT 7.1g (sat 3.2g, mono 2g, poly 0.7g); PROTEIN
8.2g; CARB 32.7g; FIBER 0.1g; CHOL 55mg; IRON 0.7mg; SODIUM 286mg; CALC 91mg

[Holly in KC]

Here are a couple... I haven't made these particular recipes, but I have made several from the cookbook "Cheesecake Extraordinaire" by Mary Crownover -- all have been outstanding and have received many recipe requests from my co-workers.

Strawberry Cheesecake
Crust:
1 1/4 cups graham cracker crumbs
3 T sugar
1/4 cup butter or margarine, melted

Ina small bowl, stir together crumbs and sugar. Add melted butter or margarine. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9" springform pan. Set aside

Strawberry Filling:
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/4 cups sliced strawberries

In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemon juice and vanilla extract. Carefully stir in strawberries. Pour the cream cheese mixture over the crust.

Bake at 350 for 15 minutes. Lower the temperature to 225 and bake 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 mintues. Chill, uncovered, overnight.

Creamy White Topping
1/2 cup shortening
3/4 teaspoon vanilla extract
2 1/2 cups sifted powdered sugar
2 tablespoons milk.

In a medium bowl beat shortening and vanilla extract with an electric mixer till smooth. Slowly add half of the powdered sugar, beating well. Add 1 tablespoon milk. Gradually beat in remaining powdered sugar. Add enough remaining milk to make of spreading consistency. Chill.

Strawberry Daiquiri Cheesecake

Crust:
11 vanilla sandwich cream cookies, crushed
3 T butter, melted
Follow instructions, above.. again using 9" springform pan

Strawberry Filling:
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/4 cup light rum
3 tablespoons lime juice
3/4 cup sliced strawberries

In a large bowl combine cream cheese, sugar and cornstarch. Beat witn an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in rum and lime juice. Stir in sliced strawberries. Pour the cream cheese mixture over the crust.

Bake at 350 for 15 minutes. Lower the temperature to 225 and bake 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Strawberry Glaze
2/3 cup strawberry preserves
1 tablespoon cornstarch
2 teaspoons lime juice
1 tablespoon light rum

In a small saucepan, stir together preserves, cornstarch, and lime juice. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in rum. Pour over cheesecake. Chill.

Great Hints (these really work well!!):
If you want a cheesecake with a creamy consistency, have all of the ingredients at room termperature before starting. To bring cream cheese to room termperature quickly, warm it in a 200 oven for 10 minutes. You can bring eggs to room termperature by submerging them in a bowl of warm water for 5 - 10 minutes.

If a crust is not baked before filling... to make it more crisp, chill them, uncovered, in the fridge whil you prepare the filling.

Your cheesecake is done when the center looks firm. If the surface of your cheesecake has a wet or shiny look in the center, leave it in the oven a little longer.

Cheesecakes often crack. But you can reduce the chances of your cake cracking with these simple precautions. Do not overbeat the batter when adding the eggs. Beating too long or at too high a speed will cause concentric cracks. Always beat eggs using the lowest speed of your electronic mixer.

Cracking also occurs during the cooling process. As a cake cools, it begins to shrink. If the filling sticks to the side of the pan, it will crack in the center. To avoid this, run a knife around the edge of the cake.


[This message has been edited by Holly in KC (edited 06-07-2001).]