Classic Cheesecake with Additions
Source of Recipe
Internet
List of Ingredients
"Classic Cheesecake is a fabulously delicious and attractive dessert. The cheesecake`s rich, creamy flavor and impressive appearance are deceptive though, because the preparation is surprisingly simple. Try the recipe once and you are certain to bake it again. Your friends and family will insist! If you prefer, vary the recipe by adding an ingredient, topping, or decoration. Changing the crust offers additional possibilities."
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, softened
FOR THE FILLING:
3 packages (8-ounces each) cream cheese, softened
1 1/4 cups sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
Preheat oven to 300 degrees F.
In a small bowl stir together crust ingredients. Press firmly onto bottom and halfway up sides of a 9-inch springform pan.
In a large bowl using an electric mixer, beat cream cheese until light and fluffy. Gradually beat in 1 1/4 cups sugar. Add eggs, one at a time, beating at low speed until blended. Add sour cream and vanilla, beating at low speed until well combined. Pour mixture into crust.
Bake in a preheated 300 degree F oven for 50 to 60 minutes. Cheesecake is done when it springs back when lightly touched in the center (cheesecake will shake slightly when moved). Remove the cake from the oven and run a knife around the inside edge of pan.
Cool cheesecake on wire rack at room temperature for 1 hour. Cover pan with foil, then chill overnight.
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ADDITIONS:
"Vary the flavor of Classic Cheesecake by adding one or more ingredients. Pour half of the filling into the crust, then sprinkle with half of the ingredient(s) you have selected. Gently spoon remaining filling into pan. Sprinkle evenly with the remaining portion of ingredient(s). Bake, cool, and chill as directed for Classic Cheesecake."
Additional ingredient suggestions include:
- 1 cup semisweet chocolate chips
- 1 cup miniature semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 1/3 cup each semisweet chocolate chips, milk chocolate chips, butterscotch chips, and peanut butter chips
- 2 cups chopped Snickers or Baby Ruth candy bars
- 1 3/4 cups of 1/2-inch cubed brownies (Freeze before cutting for best results. Substitute with a Chocolate Cookie Crust, if you prefer.)
- 1 cup candied fruit and 1/2 cup chopped nuts
- 3/4 cup canned pie filling (Drop spoonfuls of pie filling over cream cheese filling.)
- 1 1/2 cups coarsely chopped Oreo cookies (Substitute with a Chocolate Cookie
Crust, if you prefer.)
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TOPPINGS
"Enhance the flavor of Classic Cheesecake with a tasty and elegant topping. Prepare the cheesecake as directed (if preferred, including additions), then follow instructions for the topping of your choice. Choose a topping that compliments the character of your cheesecake`s flavor. The topping can also improve the appearance of the cheesecake by covering up unsightly cracks."
BAKED TOPPINGS
Prepare crust and filling as directed for Classic Cheesecake, then follow directions for the topping of your choice.
SOUR CREAM TOPPING:
Bake cheesecake until almost done. Remove the cheesecake from the oven. Mix 1 1/3 cups sour cream and 2 tablespoons sugar. Spread topping evenly over cake. Return the cake to a 300 degree F oven for 3 to 5 minutes to set topping. Cool and chill as directed for Classic Cheesecake.
SPIRITED SOUR CREAM TOPPING:
Bake cheesecake until almost done. Remove the cheesecake from the oven. Add 2 tablespoons liqueur to Sour Cream Topping (above). Suggestions include Kahhia, amaretto, and Curacao. Prepare as directed for Sour Cream Topping.
SWIRL:
Pour filling into crust. Pipe or drizzle 1/4 cup fruit preserves or ice cream topping over filling. Cut through mixture with knife to create marble effect. Bake, cool, and chill as directed for Classic Cheesecake.
PEANUT BUTTER TOPPING:
Bake cheesecake until almost done. Remove cheesecake from the oven. In a small bowl using an electric mixer, beat 3 tablespoons creamy peanut butter with 1/2 cup light brown sugar. Add 1 cup sour cream and 1 teaspoon vanilla extract, beating until well combined. Spread mixture over cheesecake. Return the cake to a 300 degree F oven for 3 to 5 minutes to set topping. Cool and chill as directed for Classic Cheesecake.
S`MORES TOPPING:
Prepare crust and filling as directed for Classic Cheesecake. Bake, cool, and chill. Sprinkle 1 1/2 cups miniature marshmallows and 2/3 to 3/4 cup milk chocolate chips over the cheesecake. Broil briefly until marshmallows are toasted and chips are softened. Serve cheesecake immediately.
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CHILLED TOPPINGS
Prepare crust and filling as directed for Classic Cheesecake. Bake, cool and chill, then follow directions for the topping of your choice.
FRUIT PIE FILLING:
Spread desired amount of canned fruit pie filling over chilled cheesecake. Cherry and blueberry are my personal favorites.
WHIPPED CREAM:
Frost chilled cheesecake with whipped cream, then sprinkle with cinnamon, cocoa, crushed cookies (Vanilla Wafers, Oreos, Graham Crackers, or Ginger Snaps), ground coffee, or lemon, orange, or lime rind.
FRESH FRUIT:
Decorate chilled cake with fresh fruit of the season. Use one variety or a combination of fruits.
AMBROSIA:
2 1/2 cups orange sections cut into bite-size pieces
1/2 cup flaked coconut, packed
1 to 2 tablespoons confectioners` sugar
6 drained maraschino cherries, quartered
Mix together all ingredients. Spoon desired amount of topping over chilled cheesecake. Pass remaining topping. VARIATION: Substitute cubed pineapple for orange pieces. Servings: 12 to 18
STENCILED TOPPING:
Blot cheesecake with tissue to remove excess moisture. Lay a doily or cut- paper stencil on the cheesecake. Sift confectioners` sugar, Cinnamon-Sugar, or Cocoa-Sugar over doily. Carefully remove doily.
- CINNAMON-SUGAR: Mix together 2 tablespoons sugar and 1 1/2 teaspoons cinnamon.
- COCOA-SUGAR: Mix together 2 tablespoons unsweetened cocoa powder and 1 teaspoon sugar.
SLICED FRUIT:
Thinly slice oranges, lemons, or limes. Arrange on a chilled cheesecake.
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COOKED TOPPINGS
Prepare crust and filling for Classic Cheesecake as directed. Bake, cool and chill, then follow directions for the topping of your choice.
CRANBERRY AMARETTO TOPPING:
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup amaretto
GARNISH:
Sliced or slivered almonds
In small saucepan over medium heat, bring cranberry sauce and sugar to boil. Reduce to low heat, stirring occasionally, until sugar is dissolved.
Mix cornstarch and amaretto until smooth. Add to cranberry mixture. Simmer on low to medium heat, stirring constantly, until sauce is thickened. Cool to room temperature.
Stir, then spread desired amount over chilled cheesecake. Chill until topping is set, about 1 hour.
Garnish rim of cheesecake with sliced or slivered almonds.
LEMON CURD:
1/4 cup butter
3/4 cup sugar
1 teaspoon grated lemon rind
3 eggs, beaten
1/4 cup lemon juice
1 drop yellow food coloring
GARNISH:
Lemon slice twist
Mint leaf
Place butter, sugar, rind, beaten eggs, and lemon juice in the top of a double boiler over simmering water. Cook, stirring constantly until thick, approximately 5 minutes. Do not boil mixture.
Remove from heat. Stir in food coloring. Strain mixture into bowl. Cover with plastic wrap, pressing directly onto surface. Chill 2 hours or overnight.
Spread mixture over chilled cheesecake. Chill until topping is set, about 1 hour.
Garnish with a lemon slice twist and mint leaf in center of cake. Or, cut individual servings and place lemon slice twist and mint leaf on each slice.
PINEAPPLE TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple in juice, undrained
1 tablespoon butter
In a small saucepan stir together sugar and cornstarch. Add pineapple and butter. Heat over medium heat until thickened, stirring constantly.
Cool to room temperature. Spread over chilled cheesecake. Chill until topping is set, about 1 hour.
CHOCOLATE GLAZE:
(Best when the crust is only on the bottom and not on the sides of the cheesecake.)
Place 6 ounces semisweet chocolate, 2 tablespoons butter, and 1/4 cup milk in a small microwave-safe bowl. Microwave until melted. Stop and stir until completely smooth. Cool 15 minutes.
Remove sides of pan. Spread glaze over top and sides of chilled cake. Chill until topping is set, about 30 minutes.
MILK CHOCOLATE GLAZE:
(Best when the crust is only on the bottom and not on the sides of the cheesecake.)
In a double boiler over hot, but not boiling water, place 1 (11 1/2-ounce) package milk chocolate chips and 1/4 cup milk. Melt, stirring constantly until smooth. Cool 10 minutes.
Remove sides of the pan. Spread glaze over top and sides of chilled cake. Chill until topping is set, about 1 hour.
VANILLA GLAZE:
(This glaze does not harden like a chocolate glaze. Best when the crust is only on the bottom and not on the sides of the cheesecake.)
In double boiler over hot, hut not boiling water, place 1 1/3 cups vanilla-flavored chips and 3 tablespoons milk. Melt, stirring constantly until smooth. Cool 10 minutes.
Remove sides of pan. Spread glaze over top and sides of chilled cake. Chill until topping is set, about 1 hour.
FRUIT JUICE GLAZE:
1 tablespoon cornstarch
3 tablespoons sugar
1/2 cup frozen juice concentrate, thawed
2 tablespoons water
1/2 teaspoon almond extract, vanilla extract, or imitation strawberry extract
In a small saucepan stir together cornstarch and sugar. Add juice concentrate and water gradually, stirring until smooth. Cook over medium heat until thickened. Remove from heat and stir in extract. Cool 5 minutes.
Spread over chilled cheesecake. Chill until topping is set, about 30 minutes.
FRUIT PRESERVES TOPPING:
Heat 1/3 cup fruit preserves in the microwave to thin. Spread over chilled cheesecake. Chill until topping is set, about 30 minutes.
ICE CREAM TOPPING:
Heat 1 (11 to 12-ounce) jar caramel or hot fudge topping until warm. Spread desired amount over chilled cheesecake.
TURTLE TOPPING:
Heat 1/2 cup caramel topping until warm. Spread over top of chilled cake.
In a double boiler over hot, but not boiling water, place 3/4 cup milk chocolate chips, 1 tablespoon butter, and 4 teaspoons milk. Melt, stirring constantly until smooth. With spoon, drizzle desired amount of chocolate mixture in parallel lines over caramel topping. (If you use all of the chocolate mixture it will completely cover the top of the cheesecake.) Sprinkle with 1/3 cup chopped pecans. Chill until topping is soft-set, about 25 minutes.
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CRUSTS
"Most people consider the cheesecake`s crust secondary to the melt-in-your-mouth cream cheese filling. Nonetheless, subtle changes in the crust recipe enrich the flavor of your cheesecake."
- Vary the basic Graham Cracker Crust by substituting an equal amount of Vanilla Wafer, Ginger Snap, or chocolate cookie crumbs for the graham cracker crumbs. You can reduce the sugar to suit your taste, starting with 2 tablespoons. For chocolate cookie crumb crust I prefer to use melted margarine instead of softened margarine.
- For a nutty flavor and texture, substitute 1/2 cup finely chopped nuts for 1/2 cup graham cracker crumbs. The nuts add taste and crunch. I recommend almonds, pecans, walnuts, and hazelnuts for interesting flavor variations.
- Cinnamon and coffee offer subtle complements to many flavors. Add 1 teaspoon cinnamon or 1 teaspoon instant coffee to your favorite crust ingredients.
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DECORATIONS
"An unadorned cheesecake is simply elegant, but a garnished cheesecake becomes an instant culinary masterpiece. Give your cheesecake a professional bakery appearance by crowning it with one of the following easy-to-make decorations."
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 1/2 teaspoons shortening
Place chocolate chips and shortening in a small microwave-safe bowl. Microwave until melted. Stop and stir until completely smooth. Pour mixture into a decorator bag fitted with a round tip. Pipe the design of your choice over the cheesecake. Try a squiggle design, lattice, or diagonal lines.
WHITE CHOCOLATE DRIZZLE:
2 ounces white chocolate, coarsely chopped
1 1/2 teaspoons shortening
Place white chocolate and shortening in a small microwave-safe bowl. Microwave on defrost setting until melted. Stop and stir until completely smooth. Pour mixture into a decorator bag fitted with a round tip. Pipe the design of your choice over the cheesecake. Try a squiggle design, lattice, or diagonal lines.
CHOCOLATE LEAVES:
Nonpoisonous leaves (rose, lemon, geranium, gardenia, grape, magnolia, nasturtium, or violet)
Semisweet chocolate squares, semisweet chocolate chips, milk chocolate bar, milk chocolate chips, white chocolate, or white baking bar*
Wash leaves and pat dry. Set aside. Melt chocolate. Using a pastry brush or knife tip, coat the underside of the leaf with 1/8-inch thick chocolate. Chocolate should be spread almost to the edge of the leaf, without touching the edge. Avoid getting chocolate on the front side of the leaf. Place coated leaves on a wax paper-lined plate. Refrigerate until firm.
Remove from refrigerator and carefully pull off leaf. Store, in a covered bowl, in refrigerator until time to use.
*If you prefer, substitute butterscotch chips, peanut butter chips, or vanilla- flavored chips for the chocolate.
CHOCOLATE DIPPED FRUIT:
Fruit (strawberries, pineapple cubes, or orange sections)
1 cup milk chocolate chips
2 teaspoons shortening
Wash fruit. Set aside. Melt chips and shortening in a double boiler over hot, but not boiling, water. Stir until smooth. Remove pan from heat. Dip fruit into chocolate. Place on wax paper-lined plate. Chill until set.
STRAWBERRY FANS:
Wash and dry strawberries. Using a sharp knife, cut fruit into 4 to 6 equal sections by slicing vertically from the stem to the tip of the berry. Do not cut through the stem. Fan the sections apart and garnish cheesecake.
FRUIT SLICE TWISTS:
Lemons, limes, or oranges
Slice fruit horizontally into circles. Slice circles from the center to the edge with one cut. Twist the sections in opposite directions, then place on dessert. Recipe
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