Cheesecake Recipes (5 Classics)

Baking Instructions

🌡️ Oven Temp: 350°F

1. Preheat oven to 350°F. Thoroughly blend graham crumbs and melted butter, then firmly press evenly into a 9-inch pie pan.
2. Beat the cream cheese until completely smooth. Incorporate eggs one at a time, blending well after each.
3. Stir in ½ cup of the sugar and the vanilla extract. Pour into your crust and bake for 20 minutes.
4. While baking, mix the sour cream with the remaining ¼ cup of sugar. Gently spread this mixture over the baked top.
5. Turn the oven off and return the cheesecake inside for exactly 4 minutes to set the topping.
6. Cool completely, then chill in the refrigerator until set. Crown with whole fresh strawberries.
7. Melt the currant jelly with water in a small saucepan and brush gently over the strawberries to glaze before serving.

Baking Instructions

🌡️ Oven Temp: 325°F

1. Thoroughly mix all crust ingredients together and press firmly into the bottom of a greased 10½-inch springform pan. Chill in the refrigerator while preparing the batter.
2. Preheat your oven to 325°F.
3. Beat the cream cheese with 1 cup of the sugar and the salt until fluffy. Blend in the flour and egg yolks smoothly.
4. Mix in the lemon juice, nutmeg, mace, vanilla, almond flavor, and sour cream until perfectly integrated.
5. In a separate immaculate bowl, beat the 5 egg whites with the remaining ¼ cup of sugar until stiff peaks form. Gently fold into the cheese batter.
6. Pour into your chilled crust and bake for 1 hour and 15 minutes.
7. Turn off the oven and let it cool inside for 1 hour with the door propped slightly ajar. Afterwards, cool completely on the counter and refrigerate.

Preparation Instructions

1. Mix graham crumbs and melted butter; pack into a 9-inch square pan and chill in the refrigerator.
2. Completely dissolve the lemon gelatin package in 1 cup of boiling hot water. Pour in the 1 cup of combined pineapple juice and water.
3. Set your mixer to low speed and gradually beat the liquid gelatin mixture into the cream cheese until smooth.
4. Place the mix into the refrigerator and chill until it becomes thick but not fully set.
5. Turn the mixer to high speed and beat in the instant dry milk ¼ cup at a time. Gently fold in the drained crushed pineapple.
6. Whip vigorously until the mixture doubles in volume, pour it over the chilled crust, and refrigerate for at least 2 hours before serving.

Baking Instructions

🌡️ Oven Temp: 375°F / 500°F

1. Preheat oven to 375°F. Mix all crust ingredients together and press firmly across the bottom of a 10-inch springform pan.
2. Beat cream cheese until silky and lump-free. Mix in the sugar, add eggs one at a time, and add vanilla.
3. Pour batter over your crust and bake at 375°F for 30 minutes.
4. Optional Finish: Whisk the sour cream, 3 tablespoons sugar, and ½ teaspoon vanilla together. Spread across the hot cake, ramp your oven to 500°F, and bake for exactly 5 minutes.
5. Cool completely before transferring to the refrigerator to chill.

Baking Instructions

🌡️ Oven Temp: 375°F

1. Preheat your oven to 375°F and line a standard muffin tin with paper liners.
2. Mix the graham crumbs, 1½ tablespoons sugar, and melted butter together until uniform.
3. In a main bowl, beat the cream cheese, ¼ cup sugar, egg, and vanilla extract until completely smooth.
4. Press a small spoonful of crumbs firmly into the bottom of each paper liner.
5. Fill each muffin cup halfway full with your prepared cheese batter and bake for exactly 10 minutes.
6. Remove from oven, let cool, and refrigerate until cold. Top each cupcake with a dollop of pie filling right before serving.