Cheesecakes

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Cheesecakes galore, and glorious! American cheesecake recipes to make your tastebuds stand up and shout “Hallelujah!”

Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

You are certainly welcomed to read through this whole page, all the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Carrot Cheesecake

Chocolate Coffee Bean Cheesecake

Red Velvet Cheesecake

Carrot Cheesecake

Cheesecakes: Carrot Cheesecake

Americans love their cheesecakes, and will make them with just about any ingredients that can be blended and mixed with the basic cream cheese, sugar and eggs mixture. This recipe is a bit laborious, but if you like to cook and are willing to put in the effort, you and your family and friends’ taste buds will surely thank you for it!

Ingredients:
For the Cheesecake Layer:
For the Carrot Cake Layers:
For the Cream Cheese Buttercream:
For the Optional Cake Adornments:
Directions:
To Prepare the Cheesecake Layer:
  1. Arrange oven racks to lower and middle positions and preheat oven to 325ºF.
  2. Place a 9×13-inch baking dish or pan on the lower rack of oven and fill it halfway with water.
  3. The middle rack should be just above the pan of water which will provide added moisture to help prevent the cheesecake from cracking during baking.
  4. Generously grease springform pan with butter and set aside.
  5. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy.
  6. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula.
  7. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream and vanilla; mix until fully incorporated and smooth.
  8. Using rubber spatula, scrape and pour batter into prepared pan.
  9. Place springform pan on middle rack in preheated oven above the pan of water.
  10. Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about 40 to 45 minutes. Remove cheesecake from oven and place on wire cooling rack.
  11. Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts.
  12. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer, covered with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
Prepare the Carrot Cake Layers:
  1. Arrange oven rack in center of oven and preheat oven to 325º F.
  2. Grease two 9-inch round cake pans with butter or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess.
  3. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, mix flour, sugars, baking powder, baking soda, salt and spices on low speed (stir) until well combined.
  4. Add oil, eggs and vanilla; mix on low speed (stir), scraping down the sides of bowl as necessary with rubber spatula. Beat on medium speed until well blended, about 2 minutes.
  5. Fold in carrots, coconut and pineapple and mix until thoroughly combined. Using rubber spatula, scrape and pour batter into prepared pans, dividing evenly (about 3 cups of batter per cake pan). Smooth tops evenly with rubber spatula.
  6. Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 40 to 45 minutes.
  7. Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper.
  8. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
Prepare the Cream Cheese Buttercream:
  1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese, butter and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  2. Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined.
  3. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached.
  4. Beat on high speed until well combined and smooth, about 1 minute.
Assemble & Ice the Cake:
  1. Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 3 tablespoons frosting evenly over top of cake.
  2. Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by running thin metal spatula around the inside rim.
  3. Un-mold cheesecake by removing sides of pan. Carefully, slide a hot knife (warmed under hot running water and wiped dry) under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan.
  4. If necessary, trim cheesecake to match the size of the cake layers.
  5. This is done by measuring the cheesecake layer against the cake layers on a cutting board.
  6. Use a sheet of wax paper between the cheesecake layer and the remaining carrot cake layer on cutting board. If the cheesecake layer is slightly larger in circumference, use a knife to carefully shave away some of the outer edge of the frozen cheesecake to match the outer edges of the cakes until all sides are even or flush.
  7. When trimming the cheesecake layer, lift the wax paper upward to take a peek and then slice the cheesecake using a chef’s knife.
  8. Place cheesecake layer on top of the first cake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing, if desired. However, if decorating the sides of the cake with nuts, you can skip the crumb coat because the nuts will hide any crumbs showing.
To Decorate the Cake:
  1. If decorating the cake, gently press finely chopped walnuts onto sides of cake. This is easy to do if the cake layers are assembled onto a cardboard cake round. Simply hold and balance the cake on the cake round in one hand and use free hand to press the nuts into the sides of the cake. Use a sheet of parchment or wax paper, or even a sheet pan, to catch the excess.
  2. If not using a cardboard cake round to hold the cake and press nuts into sides of cake, it is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide strips of wax paper and use hand to press nuts onto sides of cake. The wax paper strips will catch the nuts that fall away. Turn the cake as you work (a cake turntable is helpful, but not necessary) all the way around. Once finished, scoop away the fallen nuts with spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.
  3. Pipe a simple or fancy border with your favorite tip
  4. (used is a no. 21 star tip) around the perimeter of the top layer. Sprinkle shredded coconut in a circle on top of the cake, just inside the piped border. Then follow with freshly grated carrot just inside the perimeter of the coconut. Dust the top of the cake with freshly grated whole nutmeg.
To Store the Cake:

Keep cake covered and stored in refrigerator until ready to slice and serve

To Slice & Serve the Cake:

Slice the chilled cake with a thin knife that has been dipped in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake to dessert plates. Serve immediately.

Chocolate Coffee Bean Cheesecake

 choc chscke

Americans love their chocolate and coffee, so it makes perfect sense to combine two of their favorite taste delights into this devilishly delicious treat!

Ingredients:
For the Crust-
For the Cheesecake-
For the Chocolate Topping-
For the Garnish-

NOTE: This recipe Makes a 6 inch cheesecake, double the recipe if you want to make a 9 inch cheesecake.

Directions:
For the Crust-
  1. Preheat oven to 350 degrees F.
  2. Put the chocolate crumbs into a mixing bowl.
  3. Use a food processor or bullet to finely chop the pecans; stir the ground nuts and granulated sugar into the chocolate crumbs using a mixing spoon.
  4. Melt the butter in a small pan on low heat on the stove top. Add the melted butter to the crumb mixture and stir together.
  5. Chop the chocolate covered coffee beans by hand so they maintain some of their texture and stir them into the crust makings.
  6. Spoon this mixed crumb mixture into a 6 inch springform pan and, using your fingertips, press down evenly across the bottom to form the crust.
  7. Bake the crust for 10 minutes. Remove from the oven and set aside, allowing it to cool.
For the Cheesecake-
  1. In a medium sized bowl, using an electric mixer, beat together the cream cheese, brown sugar, flour and vanilla. Mix until nice and creamy and well combined. Add the sour cream and beat in. Add the egg and mix in on low speed until well blended.
  2. Pour the batter over the cooled crust.
  3. Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set. Ai toothpick inserted in the center should come out moist still, but not coated with wet mix.
  4. Remove from the oven, place onto a cooling rack. Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting on the topping and serving.
For the Chocolate Sauce-
  1. Once the cheesecake has cooled, you will prepare the chocolate topping.
  2. If you are using a large chunk of chocolate, cut it into small pieces then put the pieces into the double boiler or your chocolate melter. Melt on low to medium heat. Never melt chocolate on high heat as it can destroy the texture of the chocolate. Use a rubber spatula to stir gently while it is melting. Let the chocolate cool down some before your drizzle it onto the cooled cheesecake.
  3. It still needs to be soft but not hot. Sprinkle the chopped chocolate coffee beans on top.

Red Velvet Cheesecake

redchsck

Red Velvet Cake has long been an original North American favorite, so combining it with a cheesecake is just the kind of thing we like to do. I’m betting if you try this recipe, you’ll be glad we did!

Ingredients:
For the Cheesecake-
For the Red Velvet Cake-
For the Cream Cheese Frosting-
Directions:
Prepare the cheesecake layer-
  1. Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of aluminum foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
  2. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).
  3. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
Prepare the cake layers-
  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
  4. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended.
  5. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes.
  6. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  7. Let cool in pans on a wire rack for 10 minutes.
  8. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting-
  1. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
Assemble the cake-
  1. Place one cake layer into the center of a cake plate or platter.
  2. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.
  3. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
  4. Place the cheesecake layer on top of the first cake layer.
  5. Place the 2nd cake layer on top of the cheesecake.
Frost the cake-
  1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting).
  2. Don’t worry at this point about the crumbs being visible in the frosting on the cake.
  3. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
  4. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.
  5. Decorate, as desired. White chocolate shavings work great, for looks as well as texture and added flavor.

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