Junior's Cheesecake Recipe

Sponge Cake Crust Ingredients:

1/3 cup sifted cake flour 3/4 teaspoon baking powder 1/8 teaspoon salt 2 extra-large eggs, separated 1/3 cup sugar 1 teaspoon pure vanilla extract 2 drops pure lemon extract 2 Tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar

Cheesecake Filling Ingredients:

4 8-ounce packages cream cheese (use only full fat), at room temperature 1 2/3 cups sugar 1/4 cup cornstarch 1 Tablespoon pure vanilla extract 2 extra-large eggs 3/4 cup heavy or whipping cream

Sponge Cake Crust Directions:

1. Preheat the oven to 350F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 2. In a small bowl, sift the flour, baking powder, and salt together. 3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. 4. With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts. 5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter. 6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). 7. Place the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). 8. Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking. 9. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. 10. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.

Cheesecake Filling Directions:

1. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times. 2. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. 3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.

4. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. 5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. 6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (don't move it at all). 7. After two hours, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours. 8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

Junior's Tips:

Bake the cheesecake crust in the same spring-form pan you're using for the cheesecake. Watch the crust closely; since it's so thin, it needs only 10-12 minutes to bake. Always bake the cheesecake in a water bath, as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top and no large cracks.

Brownie Cheesecake Recipe

This delightful chocolate brownie cheesecake recipe combines chocolate and cheesecake in a tasty way. Brownies and cheesecake are a perfect blend, this is one recipe you'll make as often as you can!

Brownie Cheesecake Ingredients: 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 3 Tablespoons heavy whipping cream 1/2 cup Sugar 2 Large Eggs 1 tsp. Vanilla 1 cup Milk Chocolate Chips, Melted

Brownie Cheesecake Directions: 1. Grease bottom of 9-inch springform pan. 2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F. 3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer. 3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect. 4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Black Forest Cheesecake

Black Forest Cheesecake Ingredients: Crust: 1 cup chocolate wafer crumbs 3 tablespoons margarine, melted Filling: 16 ounces cream cheese, softened 2/3 cup granulated sugar 2 eggs 1/4 cup heavy cream 6 ounces semisweet chocolate chips, melted 1/4 teaspoon almond extract

Topping: 1 (21 ounce) can cherry pie filling Frozen whipped topping, thawed

Black Forest Cheesecake Directions: 1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. 2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. 3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.

4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours.. 5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

Here's the recipe!

My son Jake loves cheesecake. He's perfectly happy with The jello-no bake kind, but he tasted this and said it was the best he'd ever had. I tend to agree! The first thing I do is to make the crust. Crush graham crackers to make about 1 1/2 cups crumbs. If you want to get creative, you can use almost anything crumbly. I have used oatmeal, gingersnap cookies, pecan sandie cookies, and shortbread cookies. Add 1/4 cup melted butter (or margarine) and 3 tablespoons sugar. Mix in a bowl until everything is coated with butter. Place mixture in a 9 inch springform pan, and press firmly on bottom and slightly up sides of pan. I use a glass or a measuring cup weighted with coins to press. Bake in 325* oven for 10 minutes. While your crust is baking, you can do your filling. Filling 5 eggs 4 packages cream cheese (32 oz each) softened 1 cup sour cream 1 cup sugar 1 tablespoon vanilla 1 tablespoon lemon juice Sounds easy enough, right? It really is. OK- in a large bowl, blend the sour cream by itself. This coats your blender blades and the sides of the bowl so that the cream cheese doesn't stick. Add the cream cheese and sugar, and blend until smooth. Add eggs, vanilla, and lemon juice. Blend until smooth, and then scrape down the sides. Blend again until smoothmake sure there are no "chunks" stuck to the sides of the bowl that will end up in your cake. (Seems trivial, but very important. This will be the difference between "pretty good", and

"best I've ever had" cheesecake.) If there are chunks, scrape the sides again and blend until smooth. By now your crust should be done. Pour filling over crust in springform pan. Reduce oven temp to 300* and bake for 1 hour. After baking 1 hour, run a knife around the edge of your cake to loosen it from the pan. Turn your oven off, but leave the cake in the oven with the door ajar until cool. After cake is cool, remove rim of springform pan and refrigerate for at least 4 hours before serving.

Mini Cheesecake Recipe

This mini cheesecake recipe has all the flavor of a full size cheesecake packed into individual cheesecakes with the added bonus of chocolate. These are great for parties.

Mini Chocolate Strawberry Cheesecakes

Ingredients: 1/3 cup sugar 1 package (8 oz) cream cheese, softened 1 large egg 4 oz (1/2 cup) strawberry yogurt 8 oz (1 1/4 cups) semisweet chocolate, melted

Directions: 1. Preheat oven to 350 degrees. Place paper liners in 24 mini-muffin tins. 2. Beat cream cheese with sugar until well blended. 3. Beat in egg; slowly add yogurt and melted chocolate. Bake 25 minutes or until set. Cool on rack and refrigerate overnight.

No Bake Cheesecake Recipe

These are two wonderful no bake cheesecake recipes. One is very simple but doesn't lack amazing flavor, the other is a bit richer and topped with fruit.

No Bake Cheesecake Recipe A no bake cheesecake recipe that has all the flavor of the more difficult recipes. This is an easy dessert you'll love!

No Bake Cheesecake

Ingredients: 1 graham cracker crust 3 packages softened Philadelphia Cream Cheese 1/2 cup heavy whipping cream 1/8 cup brown sugar 3/4 cup white sugar 1 teaspoon vanilla 1/4 cup powdered sugar

Cheesecake Recipe
Cheesecake is a decadent, rich, exquisite dessert. It is the Cadillac of desserts, smooth and creamy and totally unforgettable if made right. The following cheesecake recipes are the best cheesecake recipes around, the ones that have been shared between generations, families, and friends. You can't go wrong with any one of these cheesecake recipes, each one is a different variation of delectable, heavenly bliss.

Cheesecake Recipe #1 Ingredients: Crust: 1 1/2 c. Zwieback crumbs 3 tbsp. butter 2 tbsp. sugar Filling: 1 lb. cream cheese 1/2 c. sugar 3 Tablespoons heavy whipping cream 1/8 tsp. cinnamon 1/2 tsp. vanilla 1 tsp. grated lemon peel 1 tbsp. lemon juice 2 egg yolks 2 egg whites Topping: 1 1/2 c. sour cream 1 1/2 tbsp. sugar 1 tsp. vanilla

Directions: 1. Blend crumbs with butter and sugar. Press into bottom of 8 inch pie plate. 2. Bake at 300 degrees for 5 minutes and cool. 3. Blend cream cheese with whipping cream, cinnamon, sugar, vanilla, lemon juice and lemon peel. Add egg yolks, one at a time and mix well. Beat egg whites well and fold into mixture lightly.

4. Pour on top of crust and bake at 325 degrees for one hour. 5. Beat sour cream, sugar and vanilla until smooth. 6. When cheesecake is done baking, cool slightly then spread the sour cream topping on top of the cheesecake. 7. Return cake to oven for 10 minutes. Cool and refrigerate for 6 hours or overnight.

Cheesecake Recipe #2 Crust Ingredients: 1/3 c. powdered sugar 4 tbsp. butter or margarine 1 1/2 c. graham cracker crumbs

Directions for crust: 1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan to form bottom and sides of crust.

Filling and Topping Ingredients: 3 (8 oz.) packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla 1/4 cup heavy cream 4 eggs 1 pint sour cream mixed with 1 Tablespoon sugar and 1 teaspoon vanilla

Directions for filling: 1. Mix cream cheese, sugar, vanilla, and heavy cream until smooth. Add eggs, one at a time, mixing well after each addition. 2. Pour mixture into springform pan. Bake at 350F for approximately 50 minutes. Do not turn off the oven. 3. Remove the cheesecake and spread the sour cream mixture on top. Return to the oven for another 5 minutes.

4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

Cheesecake Recipe #3 Ingredients: Filling Ingredients: 1 lb. cream cheese 1/2 cup sugar 3 Tablespoons heavy whipping cream 3 eggs 1 tsp. vanilla Crust Ingredients: 4 Tablespoons butter 2 Tablespoons sugar 1 2/3 cup finely crushed graham crackers Topping Ingredients: 1 pint sour cream 1 1/2 Tablespoons sugar 1 teaspoon vanilla 1 can cherry pie filling

Directions: 1. Cream the cheese, sugar, and whipping cream together. Add eggs, one at a time then add the vanilla and mix well. Set aside. 2. Melt the butter and add 2 tablespoons sugar and mix with the graham crackers. Spread firmly in the bottom of a greased 8 x 10 inch baking dish. 3. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. 4. Mix sugar, sour cream and vanilla. Spread mixture over top of cooled cheesecake then bake at 375F for 10 minutes. 5. Refrigerate for 6 hours, then top with cherry pie filling.

Chocolate Chip Cheesecake Recipe

This chocolate chip cheesecake recipe is one of the richest, most luxurious cheesecake recipes. This is an indulgence worth every calorie!

Chocolate Chip Cheesecake Ingredients: Crust Bottom: 2 cup Graham cracker crumbs 6 tbsp. Butter, melted 1/4 cup Sugar

Filling: 2 1/4 lb Cream Cheese 5 Eggs 1 2/3 cup Sugar 1 tbsp. Vanilla Extract 1 cup Bailey's Irish Cream 1 cup Semisweet Chocolate Chips Topping: 1 cup Whipping Cream 1 tsp. Instant Coffee Powder 2 tbsp. Sugar

Garnish:

Chocolate curls

Chocolate Chip Cheesecake Directions: 1. Preheat oven to 325 degrees. Coat a 9 inch springform pan with nonstick vegetable spray. 2. Combine crumbs and 1/4 cup of sugar in the pan, stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake for 7 minutes. 3. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in the vanilla and Bailey's. 4. Sprinkle half of the chocolate chips over the crust and spoon in the cheese mixture filling. Sprinkle with the remaining chocolate chips. 5. Bake for 1 hour and 20 minutes. Cool cake completely. 6. Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.

Cheesecake Recipe
A very smooth and creamy cheesecake recipe with a hint of chocolate. Complete decadence in a slice, and easy to make!

Chocolate Chip Cheesecake

Ingredients: 1 cup Chocolate Wafer Crumbs 24 oz Cream Cheese, Softened 3 tbsp. Butter, Melted 3/4 cup Sugar 3 ea Large Eggs 1/4 cup Unbleached All-Purpose Flour 1/2 cup Sour Cream 1/2 cup Heavy Cream 1 cup Mini Semi-sweet Chocolate Chips 1 tsp. Vanilla

Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. 2. Bake at 350F for 10 minutes. 3. Combine sugar, cream cheese, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, heavy cream, and vanilla. Stir in chocolate chips and pour into crust. 4. Bake at 350F for 55 minutes. Loosen cake from rim of pan with a knife; cool before removing rim of pan. 5. Refrigerate for 6 hours before serving.

Oreo Cheesecake Recipe

This oreo cheesecake recipe is so easy, yet so tasty! The incredible goodness of oreo cookies is the ingredient that makes this cheesecake so sinfully delicious. Kids and adults love this cheesecake! Oreo Cheesecake Ingredients: 2 pkg. (8 oz. each) Cream Cheese, softened 1/2 tsp. vanilla 1/2 cup sugar 1/2 cup heavy whipping cream 1/4 cup milk 2 eggs 6 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided 1 Oreo Pie Crust (6 oz.)

Oreo Cheesecake Directions: 1. Preheat oven to 325F. In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar, milk, and whipping cream and mix until smooth. 2. Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies. 3. Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top. 4. Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.