Barnes - Gourmet Cheesecake Cookbook: Easy To Make Gourmet Cheesecake Recipes

Ingredients:

For the crust:

• Butter: 2 tablespoons
• Graham Cracker Crumbs: cup
• Brown Sugar: 4 teaspoons
• Pecans: 8 teaspoons, chopped

For the filling:

• Cream Cheese: 8 ounces, softened
• Brown Sugar: 10 tablespoons
• Eggs: 1
• Rum Flavored Extract: teaspoons
• Vanilla Extract: teaspoon
• Sour Cream: 2 tablespoons
• Pecans: 8 teaspoons, chopped

For the topping:

• Sour Cream: cup
• Brown Sugar: 2 tablespoons
• Maple Extract: teaspoon
• Rum Flavored Extract: teaspoon

Method:

For the crust:

1. Add the butter to a small pan and heat on a low flame until the butter liquefies. Add in the graham cracker crumbs and mix well. Add in the brown sugar and chopped pecans and mixed well.
2. Place in a springform tin and press down to form a flat base.

For the filling:

1. Put the cream cheese and brown sugar in a bowl and beat on a medium low speed until it gets creamy.
2. Beat the eggs and slowly add to the cream cheese mix and keep blending until incorporated.
3. Pour in the rum flavoring, vanilla extract, sour cream and chopped pecans and mix well. Pour on top of the prepared base.
4. Pop into an oven and bake the cheesecake on 350 degrees F (175 degrees C) for about 45 minutes or until the cheesecake sets.
5. Once done, remove from oven and keep on a cooling rack and keep aside while you prepare the topping.

For the topping:

1. Add the sour cream, brown sugar, maple extract and rum flavoring in a bowl and stir well.
2. Pour on top of the cheesecake and evenly spread.
3. Pop the cheesecake back into the oven and bake for about 10 minutes.
4. Remove from the oven and run a knife along the sides of the cake. Cool to room temperature and refrigerate until chilled.

Ingredients:

• White Sugar: 3/4cup
• Cornstarch: 1 tablespoon
• All-Purpose Flour: 5 tablespoons
• Cream Cheese: 8 ounces, softened
• Curd Cottage Cheese: pound
• Butter: cup, softened
• Eggs: 2, medium sized
• Lemon Juice: 2 teaspoons
• Vanilla Extract: teaspoon

Method:

1. Turn on your oven and turn up the heat to 350 degrees F (175 degrees C) and let it preheat.
2. Lightly spray a springform pan with some cooking spray.
3. In a medium sized bowl, combine the white sugar, cornstarch and all-purpose flour and keep aside.
4. In another bowl place the cream cheese and the curd cottage cheese and beat on high speed using an electric beater until they are light and creamy.
5. Beat in the butter and continue beating. Slowly add the sugar and flour mix and keep beating until incorporated.
6. Pour in the eggs, one at a time, and keep blending. Stop every few minutes to scrape the sides of the bowl.
7. Pour in the lemon juice and vanilla extract to this mix and stir until it is smooth.
8. Spoon this mix into the prepared springform tin and pop into the preheated oven. Let the cheesecake bake for about an hour and 15 minutes.
9. Once the time is up leave the cake in the heated oven for about 2 hours. Do not open the door of the oven.
10. Remove from the oven and keep on a wire rack and cool until it reaches the room temperature. Once cool, place it in the fridge and chill overnight.

Ingredients:

• Prepared Shortbread Pie Crust: 1, for a 9 inch pan
• Cream Cheese: 16 ounces
• White Sugar: 1 cup
• Eggs: 2
• Vanilla Extract: 2 teaspoons
• Sour Cream: 1 cup

Method:

1. Turn on the oven and heat it up to 325 degrees F (165 degrees C).
2. Place the readymade pie crust in a 9 inch pan.
3. Add the cream cheese and sugar in a medium sized bowl and cream together using an electric beater until it is light and fluffy.
4. Pour in the eggs, on at a time and blend well until incorporated.
5. Pour in the vanilla extract and sour cream and mix well. Pour this mixture into the readymade shortbread pie crust and even it out using a spatula.
6. Place it into the preheated oven and bake for about an hour and 15 minutes or until the cake is firm to touch.
7. Remove from the oven and run a knife around the edges and place the pan on a wire rack to cool to room temperature.
8. Place the pan in the refrigerator and chill overnight.
9. Once chilled, remove the cheesecake from the pan and serve.

Ingredients:

For the crust:

• Graham Cracker Crumbs: cup
• White Sugar: cup
• Butter: 2 tablespoons, melted

For the filling:

• Cream Cheese: 20 ounces, softened
• Eggs: 2
• Egg Yolk: 1
• White Sugar: 14 tablespoons
• All-Purpose Flour: 1 tablespoon
• Heavy Whipping Cream: 2 tablespoons

Method:

For the crust:

1. Add the graham cracker crumbs to a large a mixing bowl. Add in the melted butter and white sugar to it and mix well.
2. Place this mixture into a 9 inch springform tin. Lightly press until the mix coats the bottom of the pan.

For the filling:

1. Turn on the oven and heat it up to 400 degrees F (200 degrees C).
2. Place the cream cheese in a large mixing bowl. Add the eggs and egg yolk to it and beat until it forms a smooth mix.
3. Add in the white sugar, all-purpose flour and heavy cream to it and whisk well until all the ingredients are incorporated.
4. Pour this smooth batter into the prepared springform pan and pop it into the preheated oven.
5. Bake for 10 minutes at 400 degrees F (200 degrees C).
6. Turn down the heat to 200 degrees F (100 degrees C) and bake for another hour or until the cheesecake is firm to touch.
7. Remove from oven and place on the wire rack to cool.
8. Refrigerate and serve when chilled.

Ingredients:

For the crust:

• Graham Cracker Crumbs: 1 cup
• Butter: cup, melted
• White Sugar: 1 tablespoon

For the filling:

• Cream Cheese: 12 ounces, softened
• White Sugar: cup
• Eggs: 1
• Sour Cream: 4 ounces
• Brewed Espresso: 2 tablespoons (you can even use strong coffee)
• Vanilla Extract: 1 teaspoon

For the garnish:

• Whipped Cream
• Caramel Ice Cream Topping

Method:

For the crust:

1. Turn on the oven and heat it up to 350 degrees F (175 degrees C). Grease a 9 inch springform pan with come cooking spray or melted butter.
2. Place the graham cracker crumbs in a medium sized bowl. Add in the melted butter and white sugar and mix well.
3. Press this mixture into the bottom of the springform pan and pop into the preheated oven.