"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rich and Creamy Cheesecake Recipe

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This recipe for Rich and Creamy Cheesecake, by , is from Connie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Rich

Category:
Category:

Ingredients:  
Ingredients:  
1 crust recipe (see next page)
4 pkgs (8 ounce each) cream cheese at room temperature
1 1/4 cups sugar
3 Tbs. all-purpose flour
4 eggs
1/4 cup sour cream
1/4 cup heavy cream
2 egg yolks
1 tsp vanilla extract

Preheat oven to 325 deg. Position rack in center of oven. Butter 9” spring form pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 1” up sides of pan” refrigerate until needed or bake and cool. With mixer at high speed beat cream cheese until smooth, about 15 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4 cup at a time until smooth, about 3 minutes. In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan, place pan in large baking pan on oven rack; fill baking pan with water halfway up side of spring form pan. bake 1 hour or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack 30 minutes; cook completely in refrigerator about 3 hours or overnight.

Makes 16 servings

CRUST VARIATIONS

Graham cracker
30 (2 1/2 square) graham crackers, finely ground, 1 1/2 cups
3 Tbs. sugar
1/4 cup butter or margarine, melted

Chocolate Crumb
24 chocolate wafer cookies, finely ground, about 1 1/2 cups
3 tbsp. sugar
1/4 cup butter or margarine, melted

Gingersnap
30 (2 1/2 in round gingersnaps, finely ground, 1 1/2 cups
3 tbs. sugar
1/4 cup butter or margarine melted

Nut Crust
3 oz. (about 3/4 cup nuts, such as pecans, almonds, pistachios, hazelnuts or walnuts, toasted, finely ground
15 (2 1/2 inch square plain or chocolate graham crackers, finely ground, 3/4 cup.
3 tbs. sugar
1/4 cup butter or margarine melted

In bowl combine all ingredients, except butter, Sir in butter until well combined. For nut crust, press crust in pan and bake in over preheated to 325 for 10 -12 minutes or until lightly browned. let cool completely before filling with cheesecake batter.

TOPPING VARIATIONS

Cranberry topping
1 pkg 12 oz fresh or frozen cranberries
3/4 cup sugar
3/4 cup orange juice
1 tbs grated orange zest
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tbs cornstarch

In pot over medium heat, combine cranberries, sugar, orange juice and zest, cinnamon and cloves. Cook, stirring frequently until cranberries burst, about 10 minutes. Dissolve cornstarch in 2 tablespoons water. Add to cranberry mixture cook, stirring constantly until mixture thickens, 3-4 minutes. Cool completely


STRAWBERRY TOPPING

1 Tbs. cornstarch
2 Tbs. orange liqueur
1 pkg. (12 oz) frozen unsweetened strawberries thawed
1/2w cup sugar
1/4 cup orange juice

Dissolve cornstarch in orange liqueur. in pot over medium heat, combine remaining ingredients. Cook until berries are very soft. 10 minutes. Add cornstarch, cook stirring constantly until mixture just thickens, 3-4 minutes. Cool completely


PISTACHIO
Ground pistachios and almond extract flavor, this creation, which goes best with a pistachio crust of course.
Add 1/2 cup finely ground, light toasted unsalted natural pistachios. 1Tbs lemon juice 1/4 tsp. almond extract and 3-4 drops green food coloring into basic batter at end. pour into prepared pan, Bake as directed. Garnish with chopped pistachios.

RUM RAISIN
A luscious finish to any holiday dinner. this version is studded with sweet raisins and given a distinctive holiday flavor with rum and lime. A graham cracker crust fills out these sweet accents
In bowl combine 2/3 cup raisins (dark and/or golden)
6 tbs. light rum juice and grate zest of 1 lime. let stand for 15 minutes. Stir 1/2 tsp ground nutmeg into sugar and flour mixture in basic recipe. Proceed with recipe as directed. Adding raisin mixture to batter at end. Bake as directed Garnish with lime zest curls and golden raisins.

PECAN PRALINE
You’ve never had a cheesecake like this before. Flavored with toasted ground pecans and praline liqueur. this cake will be remembered by your guests for years to come. Try it with a pecan crust and garnish with pecan halves. Substitute 1/4 cup packed dark brown sugar for granulated in basic recipe. Add 1/2 cup finely ground toasted pecans and 2 tablespoons praline liqueur to batter at end. pour into prepared pan; bake as directed

WHITE CHOCOLATE-RASPBERRY SWIRL
This rich dessert gets even more decadent with the addition of white chocolate and raspberry. Coupled with a graham cracker crust, this luscious versions a real winner.
In heatproof bowl over pot of hot not simmering water, combine heavy cream from basic recipe with 6 oz. coarsely chopped white chocolate. Heat, stirring frequently until mixture is melted and smooth. Stir into cream cheese sugar and flour mixture until smooth. Proceed with recipe as directed. Reserve 1 cup batter; pour remaining batter into prepared pan. in blender or food processor pure3e thawed 12 oz. package frozen unsweetened raspberries; strain. Combine raspberry puree and 1-2 drops red food coloring with reserved cheesecake batter. Swirl raspberry mixture into cheesecake batter in pan. bake 1 hour, 45 minutes or until center of cheesecake is set. Garnish with white chocolate curls and fresh raspberries.

NEW YORK STYLE
this variation best with a graham cracker crust, is flavored with sugar-laced sour cream and lemon zest. Add1 Tbsp grated lemon zest to batter. Bake as directed. Remove from oven and water bath. in bowl combine 1 cup sour cream, 2 tbs sugar and 1 tsp lemon zest. Spread mixture over top of cheesecake. Return to oven until topping is set 6-8 minutes. Garnish with lemon zest curls.

Directions:
Directions:
Preheat oven to 325 deg. Position rack in center of oven. Butter 9” spring form pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 1” up sides of pan” refrigerate until needed or bake and cool. With mixer at high speed beat cream cheese until smooth, about 15 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4 cup at a time until smooth, about 3 minutes. In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan, place pan in large baking pan on oven rack; fill baking pan with water halfway up side of spring form pan. bake 1 hour or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack 30 minutes; cook completely in refrigerator about 3 hours or overnight.

Makes 16 servings




CRUST VARIATIONS

Graham cracker
30 (2 1/2 square) graham crackers, finely ground, 1 1/2 cups
3 Tbs. sugar
1/4 cup butter or margarine, melted

Chocolate Crumb
24 chocolate wafer cookies, finely ground, about 1 1/2 cups
3 tbsp. sugar
1/4 cup butter or margarine, melted

Gingersnap
30 (2 1/2 in round gingersnaps, finely ground, 1 1/2 cups
3 tbs. sugar
1/4 cup butter or margarine melted

Nut Crust
3 oz. (about 3/4 cup nuts, such as pecans, almonds, pistachios, hazelnuts or walnuts, toasted, finely ground
15 (2 1/2 inch square plain or chocolate graham crackers, finely ground, 3/4 cup.
3 tbs. sugar
1/4 cup butter or margarine melted

In bowl combine all ingredients, except butter, Sir in butter until well combined. For nut crust, press crust in pan and bake in over preheated to 325 for 10 -12 minutes or until lightly browned. let cool completely before filling with cheesecake batter.




TOPPING VARIATIONS

Cranberry topping
1 pkg 12 oz fresh or frozen cranberries
3/4 cup sugar
3/4 cup orange juice
1 tbs grated orange zest
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tbs cornstarch

In pot over medium heat, combine cranberries, sugar, orange juice and zest, cinnamon and cloves. Cook, stirring frequently until cranberries burst, about 10 minutes. Dissolve cornstarch in 2 tablespoons water. Add to cranberry mixture cook, stirring constantly until mixture thickens, 3-4 minutes. Cool completely


STRAWBERRY TOPPING

1 Tbs. cornstarch
2 Tbs. orange liqueur
1 pkg. (12 oz) frozen unsweetened strawberries thawed
1/2w cup sugar
1/4 cup orange juice

Dissolve cornstarch in orange liqueur. in pot over medium heat, combine remaining ingredients. Cook until berries are very soft. 10 minutes. Add cornstarch, cook stirring constantly until mixture just thickens, 3-4 minutes. Cool completely


PISTACHIO
Ground pistachios and almond extract flavor, this creation, which goes best with a pistachio crust of course.
Add 1/2 cup finely ground, light toasted unsalted natural pistachios. 1Tbs lemon juice 1/4 tsp. almond extract and 3-4 drops green food coloring into basic batter at end. pour into prepared pan, Bake as directed. Garnish with chopped pistachios.

RUM RAISIN
A luscious finish to any holiday dinner. this version is studded with sweet raisins and given a distinctive holiday flavor with rum and lime. A graham cracker crust fills out these sweet accents
In bowl combine 2/3 cup raisins (dark and/or golden)
6 tbs. light rum juice and grate zest of 1 lime. let stand for 15 minutes. Stir 1/2 tsp ground nutmeg into sugar and flour mixture in basic recipe. Proceed with recipe as directed. Adding raisin mixture to batter at end. Bake as directed Garnish with lime zest curls and golden raisins.

PECAN PRALINE
You’ve never had a cheesecake like this before. Flavored with toasted ground pecans and praline liqueur. this cake will be remembered by your guests for years to come. Try it with a pecan crust and garnish with pecan halves. Substitute 1/4 cup packed dark brown sugar for granulated in basic recipe. Add 1/2 cup finely ground toasted pecans and 2 tablespoons praline liqueur to batter at end. pour into prepared pan; bake as directed

WHITE CHOCOLATE-RASPBERRY SWIRL
This rich dessert gets even more decadent with the addition of white chocolate and raspberry. Coupled with a graham cracker crust, this luscious versions a real winner.
In heatproof bowl over pot of hot not simmering water, combine heavy cream from basic recipe with 6 oz. coarsely chopped white chocolate. Heat, stirring frequently until mixture is melted and smooth. Stir into cream cheese sugar and flour mixture until smooth. Proceed with recipe as directed. Reserve 1 cup batter; pour remaining batter into prepared pan. in blender or food processor pure3e thawed 12 oz. package frozen unsweetened raspberries; strain. Combine raspberry puree and 1-2 drops red food coloring with reserved cheesecake batter. Swirl raspberry mixture into cheesecake batter in pan. bake 1 hour, 45 minutes or until center of cheesecake is set. Garnish with white chocolate curls and fresh raspberries.

NEW YORK STYLE
this variation best with a graham cracker crust, is flavored with sugar-laced sour cream and lemon zest. Add1 Tbsp grated lemon zest to batter. Bake as directed. Remove from oven and water bath. in bowl combine 1 cup sour cream, 2 tbs sugar and 1 tsp lemon zest. Spread mixture over top of cheesecake. Return to oven until topping is set 6-8 minutes. Garnish with lemon zest curls.

Personal Notes:
Personal Notes:
This is the best ever recipe for Cheesecake ENJOY

 

 

 

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