Posts Tagged ‘cheesecake’

Tasteful Tuesday: Classic Cheesecake

Tuesday, July 30th, 2019

We’ve made Raspberry Swirl Cheesecake, Pumpkin Pie Cheesecake and even Frozen Strawberry Cheesecake Popsicles here on the blog, but today we’re going back to basics with a Classic Cheesecake recipe.

Classic Cheesecake Recipe | Sturbridge Yankee WorkshopWhat You’ll Need:

  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 2/3 cup butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs

Directions:

  1. Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
  2. In a medium bowl, combine graham crackers, 3 tablespoons sugar and butter. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
  3. In a large bowl, beat cream cheese, 1 cup sugar and vanilla on medium speed. Add eggs one at a time, mixing on low speed until just blended. Pour over crust.
  4. Bake for about one hour, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours before serving. Eat plain, or top with fruit, caramel or chocolate sauce.

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Tasteful Tuesday: Raspberry Swirl Cheesecake

Tuesday, January 30th, 2018

Whether you make this cheesecake recipe for your sweetheart or your own sweet tooth, the first time certainly won’t be the last.

RaspberriesWhat you’ll need:

  • 1 cup finely ground graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 1/2 cups fresh raspberries
  • 32 ounces cream cheese, softened
  • pinceh of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature

Directions:

  1. Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
  2. In a medium bowl, combine graham crackers, butter and sugar. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
  3. Process or blend raspberries for about 30 seconds to get a puree. Pour through a sieve into a small bowl and discard solid leftovers. Whisk in 2 tablespoons sugar and set aside.
  4. In a large bowl, mix cream cheese with an electric mixer on medium for about 3 minutes, or until fluffy. Reduce to low speed and slowly add remaining sugar. Add salt and vanilla, mix until well combined. Mix in eggs one at a time until just combined. Pour cream cheese filling over cooled crust.
  5. Drop raspberry sauce on top with a teaspoon. Swirl sauce into filling using a wooden skewer, toothpick or fork.
  6. Bake for about 65 minutes. The cheesecake should be set but still slightly wobbly in the center. Transfer pan to rack and let cool completely. Refrigerate, uncovered, for at least 6 hours. Run a knife around the edge of the cake, release springform pan and enjoy!

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Thanksgiving Recipe Roundup

Tuesday, November 14th, 2017

Want to cook something new for Thanksgiving this year? Or maybe you need a little inspiration for a dish that impresses your guests? We’ve rounded up fifteen recipes to make for Turkey Day – just click on the links for ingredients and directions.

Cranberries

Beverages:

Sides:

Apple Crisp Pecan Pie

Desserts:

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