Celebrate National Cheesecake Day With These 3 Recipes!
Growing up I tended to choose nontraditional cakes for my birthday- including cheesecake! Did you know that July 30 is National Cheesecake Day? So whether you have a birthday coming up or not, you’ve got a great excuse to indulge!
I’ve got 3 recipes to share with you today that are all super tasty! One is a no-bake version and is incredibly easy and delicious! The other 2 require baking- but they are definitely worth the extra effort!
If you’ve never baked a cheesecake before, you might be feeling a little intimidated- but cheesecakes really aren’t that difficult! Here’s a couple tips to help ease your mind:
- Don’t overmix. You want to mix your cheesecake enough to get the lumps out, but not more than that! Overmixing can cause your cake to REALLY rise, which will make it crack and possibly spill over. However, if you do overmix- don’t stress too much! I’ve literally had a cheesecake rise 3 inches above the pan- and though it was cracked, it still tasted amazing and received many compliments. So while you’re striving for perfection, don’t stress it if it’s not!
- Mix at a lower speed. This goes hand-in-hand with overmixing. We’re trying to avoid air bubbles, and if you mix your cheesecake at a higher speed, you’ll be adding air bubbles, regardless of the length of mixing time. Use your patience and stick to a lower speed.
- Use ingredients that are room temperature. It takes a little planning ahead, but pulling your ingredients out beforehand and getting them to room temperature will help your cake to mix more evenly, which helps with the overmixing problem!
- Use the good stuff. When making cheesecake, it is not the time to skimp and get the low-fat stuff. Go all out. To get the creamy, delicious textures, we’re pulling out all the stops and using the good, full-fat tasty stuff!
- Don’t open the oven. As with any typical cake recipe, opening the oven releases all the warm air, and this can cause your cheesecake center to fall if it’s not done cooking! Resist the temptation!
- Let it cool slowly. On a similar note, you want your cheesecake to cool slowly to, once again, avoid cracking. When your cheesecake is done (everything is set except the center, which can still jiggle a little), turn off the oven and leave your cheesecake inside. Open the oven door slightly and leave it there for 60 minutes so that your cheesecake can cool down gradually.
- Always use a water bath. Not every recipe will tell you to use one (like one of the ones I’ve included!), but you should use one nonetheless. It will help your cake bake more evenly, and will provide more moisture- which helps prevent cracking!
I have included 3 recipes for you to try here. They are all fantastic!
Cheesecake Factory Oreo Cheesecake
Yield: 10
Serving size: 10
Calories per serving: 469
Ingredients:
Serving size: 10
Calories per serving: 469
1 1/2 cups Oreo's, crushed , frosting included
4 tablespoons butter, melted, plus more for the pan
3 (8-ounce) packages cream cheese (softened to room temperature)
1 cup sugar
5 large eggs (at room temperature)
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup all-purpose flour
1 (8-ounce) container sour cream (room temp)
4 tablespoons butter (melted)
8 Oreos (for the batter)
10 Oreos (for top of cheesecake)
Directions:
Crust
Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
Filling
Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the 1/2 stick of melted butter.
Continue mixing and add sugar slowly, making sure it is a smooth batter.
Add the eggs one at a time.
Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
Pour the batter into the pan with the Oreo crust.
Place your other crushed Oreos on top for garnish.
Place in oven and bake for one hour or until the middle does not jiggle.
When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
Prop open the oven door, and let it cool for 1 hour.
Place it in the fridge for at least 4 hours, but 24 hours is preferred.
Top with whipped cream when ready to serve.
*This recipe does not direct you to use a water bath, but using one will help with cracking and even cooking!
Source: sixsistersstuff.com
Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
Filling
Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the 1/2 stick of melted butter.
Continue mixing and add sugar slowly, making sure it is a smooth batter.
Add the eggs one at a time.
Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
Pour the batter into the pan with the Oreo crust.
Place your other crushed Oreos on top for garnish.
Place in oven and bake for one hour or until the middle does not jiggle.
When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
Prop open the oven door, and let it cool for 1 hour.
Place it in the fridge for at least 4 hours, but 24 hours is preferred.
Top with whipped cream when ready to serve.
*This recipe does not direct you to use a water bath, but using one will help with cracking and even cooking!
Source: sixsistersstuff.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Lime Coconut Cheesecake
Serving size: 10
Calories per serving: 553
Ingredients:
Calories per serving: 553
Crust
2 cups crushed graham crackers
1/2 cup sweetened, flaked coconut
2 tablespoons sugar
6 tablespoons butter, melted
Cheesecake
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs at room temperature
2 tablespoons limes zest
1/2 cup fresh lime juice (about 4-5 medium limes)
1 1/2 teaspoons vanilla extract
Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2- 2 teaspoons coconut extract
1/3 cup sweetened, flaked coconut, toasted
Directions:
Preheat oven to 350 degrees. Cover the bottom of a 9 inch spring-form pan with a double layer of foil. Set aside.
Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well. Press evenly into the bottom of the pan and about 1? up the sides. Place pan in oven and bake for 5 minutes. Remove and set aside until ready to use.
In a separate bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Wrap the outside of the pan in heavy duty foil. Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven. Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan. Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and crack oven door. Let sit for 30 minutes and then remove and cool completely on a rack. When cool to room temp, cover with plastic wrap and chill overnight.
When ready to serve, place cheesecake on serving dish. Beat whipping cream until soft peaks form and then add powdered sugars and extracts. Beat until medium peaks form. Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes if desired. Slice and serve.
Source: ourbestbites.com
Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well. Press evenly into the bottom of the pan and about 1? up the sides. Place pan in oven and bake for 5 minutes. Remove and set aside until ready to use.
In a separate bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Wrap the outside of the pan in heavy duty foil. Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven. Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan. Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and crack oven door. Let sit for 30 minutes and then remove and cool completely on a rack. When cool to room temp, cover with plastic wrap and chill overnight.
When ready to serve, place cheesecake on serving dish. Beat whipping cream until soft peaks form and then add powdered sugars and extracts. Beat until medium peaks form. Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes if desired. Slice and serve.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Aunt Kelly's No Bake Cheesecake
Classic, easy and so tasty!!
Serving size: 10
Calories per serving: 164
Ingredients:
Calories per serving: 164
graham cracker pie crust (homemade is best!)
dash cinnamon
1 (8-ounce) package cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
cherry pie filling, raspberry pie filling, or blueberry pie filling
Directions:
Take a graham cracker crust and add just a little cinnamon to it. Cream one brick of softened cream cheese. Cream in one can sweetened condensed milk. Finally blend in a third of a cup of lemon juice. Poor into a graham cracker crust and let chill for several hours Top with cherry, raspberry, or blueberry pie filing.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.lifeloveandsugar.com/ultimate-cheesecake-guide-10-tips-for-a-perfect-cheesecake/
- https://www.tasteofhome.com/collection/cheesecake-mistakes/
- https://www.piqsels.com/en/public-domain-photo-szuug
- https://www.sixsistersstuff.com/recipe/cheesecake-factory-oreo-cheesecake/
- https://ourbestbites.com/lime-coconut-cheesecake/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
