Master Recipe for Rich and Creamy Cheesecake

Rating: 4.86 stars
124 Ratings
  • 5 star values: 108
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Make this creamy, decadent dessert, then add zest with new flavors.

By USA WEEKEND Pam Anderson

Gallery
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Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
additional:
3 hrs
total:
4 hrs 35 mins
Servings:
12
Yield:
1 cheesecake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

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  • Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

  • Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

  • Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Tiramisu Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake, brushing 1 3-ounce package (or 24 in a package) soft ladyfingers with a mixture of 6 Tbs. strong coffee and 2 Tbs. rum. Line pan sides with ladyfingers (trimmed to fit). Stir 3 Tbs. espresso powder into the batter. When ready to serve, shave a 4-ounce bar of semi- or bittersweet chocolate with a vegetable peeler onto the cheesecake.

Snickers Cheesecake with Peanut Topping

Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers or graham cracker crumbs for the crust and folding 9 fun-size Snickers bars, each cut into 8 pieces, into the cheesecake batter. When ready to serve, sprinkle cheesecake perimeter with 1/4 cup coarsely chopped, roasted (unsalted) peanuts.

Chocolate Orange Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust and stirring 4 tsps. finely grated orange zest and 1/2 cup of orange marmalade into the cheesecake batter. While cheesecake is cooling on the cooling rack, slip a piece of wax paper or foil under the rack to catch drips. Microwave 1/2 cup heavy cream and 4 ounces semisweet or bittersweet chocolate in a microwave-safe bowl until cream is hot enough to melt chocolate, about 1 minute. Whisk to make a smooth glaze. Pour over warm cheesecake, continue to cool cake, then refrigerate as directed.

Pumpkin Cheesecake

Simmer 1 29-ounce can of 100% pure pumpkin along with 2 tsps. ground ginger, 1 tsp. ground cinnamon and 1/4 tsp. each ground nutmeg and allspice in a 10-inch skillet, stirring often, until the puree starts to stick to the pan's bottom, about 8 minutes. Follow Master Recipe for Rich and Creamy Cheesecake using gingersnaps for the crust, dark brown sugar for granulated and adding 1 additional large egg to the batter. Gradually beat the warm pumpkin into the batter. Increase baking time 5 to 10 minutes.

Reese's Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust and folding in 8 regular-size Reese's peanut butter cups, cut into sixths, into prepared pan of batter. When ready to serve, garnish cooled cake perimeter with 3 quartered peanut butter cups.

Lemon Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake using ladyfingers for the crust and stirring 4 tsps. finely grated lemon zest into the cake batter. Spread 1/2 cup of a good brand of lemon curd (sold in jars near the jams and jellies) evenly over the top of the cooked, cooled cake.

Chocolate Chip Cookie Dough Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust. Pour a third of the filling into the pan. Slice off 8 cookies' worth of refrigerated chocolate chip cookie dough, then break it into smaller chunks and distribute it evenly over the batter. Top with remaining batter.

Apple Spice Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust and stirring 2 tsps. ground cinnamon into the cheesecake batter. Top cooled cheesecake with 1 20-ounce can of apple pie filling spiced with 1 tsp. ground cinnamon and 1 Tb. brown sugar. Or, look for Comstock brand apple pie filling: The apples are tender, sweet and already cinnamon-spiced, so you won't need the spice and sugar additions as suggested above.

Rocky Road Cheesecake

Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers and folding 3/4 cup mini marshmallows and 1 cup chopped semisweet or bittersweet chocolate into the batter. Garnish the cooled cake with 1/2 cup toasted walnuts and a 4-ounce bar of semisweet or bittersweet chocolate shaved with a vegetable peeler.

Black Forest Cheesecake

Follow recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust and dropping 1/2 cup hot fudge sauce, 1/2 Tb. at a time, into prepared pan of batter. Top cooled cheesecake with 1 20-ounce can of cherry pie filling.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving:
347 calories; protein 6.9g; carbohydrates 23.9g; fat 25.3g; cholesterol 135mg; sodium 212.9mg. Full Nutrition
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Reviews (110)

Read More Reviews

Most helpful positive review

Lisa from VA
Rating: 5 stars
03/08/2007
I have been making cheesecakes for my husband's mens group for almost a year. I made the Apple Spice Cheesecake for them and have been told this has been the BEST cheesecake I have ever made. Then I made the Reese's cheesecake for my ladies' group (we need chocolate) and again they also thought it was the best. I highly recommend and look forward to making more variations! I did however change the crust to a more traditional graham cracker crust for the Apple Spice cheese cake by using 2 cups graham cracker crumbs a stick of butter melted and 1 cup of sugar. For the Reese's Cheesecake I used the Famous Chocolate Wafers. I used 2 cups crushed wafers and one stick of butter melted to make the crust. I like the thicker crusts and could not see how 3 Tbsps. of crumbs could make a crust. Read More
Helpful
(73)
124 Ratings
  • 5 star values: 108
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa from VA
Rating: 5 stars
03/08/2007
I have been making cheesecakes for my husband's mens group for almost a year. I made the Apple Spice Cheesecake for them and have been told this has been the BEST cheesecake I have ever made. Then I made the Reese's cheesecake for my ladies' group (we need chocolate) and again they also thought it was the best. I highly recommend and look forward to making more variations! I did however change the crust to a more traditional graham cracker crust for the Apple Spice cheese cake by using 2 cups graham cracker crumbs a stick of butter melted and 1 cup of sugar. For the Reese's Cheesecake I used the Famous Chocolate Wafers. I used 2 cups crushed wafers and one stick of butter melted to make the crust. I like the thicker crusts and could not see how 3 Tbsps. of crumbs could make a crust. Read More
Helpful
(73)
Joe Chef
Rating: 4 stars
11/25/2006
The Master Cheesecake recipe was very light and flavorful with a wonderful soft and featherweight texture. I followed the recipe's directions exactly, struggling somewhat with configuring the foil around the springform pan, but finally got it right! Also, I used the Famous Chocolate Wafers to coat the sides and bottom of the pan...a very, very thin coating that really didn't leave a crust at all once the cheesecake came out of the oven. Couple of suggestions: the Master Cheesecake recipe says forty minutes in the oven (in the bain marie). My batch could have gone another 8-10 minutes (and my oven was calibrated at 325 degrees). Then, as the recipe stated, I turned off the heat and left the oven door ajar for thirty minutes. Also, I don't understand just using 3 tablespoons of crumbs to line the sides of the pan...not enough. Should I have not lined the bottom of the pan? I guess I am use to the traditional thick graham cracker crust. Anyway, bottom-line here: excellent taste and texture and so light that you "almost" feel guiltless eating it! Read More
Helpful
(63)
swissmiss
Rating: 5 stars
05/19/2010
I must say I am a cheesecake Connoisseur. I have been looking for the perfect cheesecake recipe and after trying this one, I found it. I love the creamy, light texture. I am not a fan of a thick, dense cheesecake. I made the original recipe once and the second time swirled some blueberry topping in. I was asked where I bought the cheesecake and my guests could not believe I made it. It is absolutely wonderful! Read More
Helpful
(45)
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Nincompoop
Rating: 5 stars
05/10/2010
STOP LOOKING! You have found the best cheesecake recipe ever! I made a traditional graham cracker crust (2 cups graham cracker crumbs , 1 stick of butter, 2 TBSP sugar) and baked an additional 20 minutes before turning the oven off and opening the oven door. Topped with fresh strawberries and hot fudge. Amazing! Read More
Helpful
(35)
Paul Morton
Rating: 5 stars
01/25/2011
I made this according to directions (but with a graham cracker crust) except I didn't use the water bath but put a pan of boiling water under the cheesecake. It was an absolute hit with everyone - except the one son who doesn't like cheesecake at all; he said it was OK. The texture was perfect - not grainy or lumpy. Next time I might add a half teaspoon of lemon extract. This is definitely a keeper. Read More
Helpful
(24)
Sashi
Rating: 5 stars
03/02/2009
I make a lot of cheesecake but I usually make it "simple" no sour cream and no cream..but I decided to give this one a shot. It was really good! A lot creamier than those that I usually make! Since it was my first time making this one I kept to the original version. I just topped it with blueberries and strawberries. Also I made a more traditional crust. I can't wait to experiment with some variations... Read More
Helpful
(23)
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Rhonda Boose Jenkins
Rating: 5 stars
08/04/2009
This cheesecake is great!! The sour cream and heavy cream really do make a difference!! So rich and creamy. I had never baked a cheesecake in a water bath like this before (guess I thought it was too much of a pain) but it makes a HUGE difference. I usually put a lot of toppings on my cheesecakes after they are done but what bothered me is that the tops would always crack and then get hard...putting them in a pan of water like this really does stop this from happening! Cheesecake was nice firm and super creamy (I made the Snickers one)....the best one yet!! Will use this recipe from now on. Read More
Helpful
(17)
Lora Baughey
Rating: 5 stars
05/04/2008
I made the Lemon version of this cheesecake for Easter and it was marvelous! Very creamy and just the right ratio of tart/sweet. I do not recommend the optional ladyfinger lining. Next time I will make a crust of shortbread cookies. Splurge on a good quality lemon curd. It makes all the difference. Thanks for this keeper! Read More
Helpful
(17)
Momto3inIL
Rating: 5 stars
06/03/2009
My son wanted a "Plain" Cheesecake for his birthday. Found this. Since other people would be at the party and want some "Flavors" I chose this recipe. IT IS AWESOME. I have made it three times since March. I always make some toppings to go with it. Chocolate syrup peanut butter sauce caramel sauce fruit sauces chopped Reese's peanut butter cups and mini choc. chips. I just make regular graham cracker crust. Also I usually bake for about 10 minutes longer then proceed like normal. Everyone that tries this either wants me to make it for them or they want the recipe. Thank you for our "Families" cheesecake recipe!!!!!! Read More
Helpful
(17)
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