Cheesecake (Torta od sira)

Sastojci za 8 osoba
Sastojci za koru:

400 g mljevenog keksa

1/2 male zlice mljevenog cimeta

100 g maslaca ili margarina

Sastojci za kremu:

452 g Philadelphije (2 pakovanja)

3 jaja

236 g secera

473 ml kiselog vrhnja (kajmaka)

sok jednog limuna

ekstrakt vanilije

Priprema

1. Izmijesajte kekse sa otopljenim maragrinom (ili maslacem) i cimetom. Uz pomoc case sa

ravnim dnom pritisnite ih na dno i stranice kalupa od 20 cm.Kalup stavite u frizider dok ne
pripremite kremu.
2. Elektricnom mjesalicom mijesajte omeksali sir sve dok ne nestanu grudvice. U sir postepeno
stavljajte jedno po jedno cijelo jaje. A onda i secer.
3. Stavite vrhnje, limunov sok i ekstrakt vanilije. Kremu izlite preko podloge od keksa.
4. Oko vanjske strane kalupa omotajte aluminijsku foliju.
5. Kalup stavite u vecu posudu i do pola njegove visine uspite kljucalu vodu.
6. Pecite u prethodnoj zagrijanoj pecnici 45 min na 165 stepeni C.
7. Pecen Cheesecake ostavite jos pola sata na sobnoj temperaturi a onda stavite u frizider.
Cheesecake pecen treba da bude kao puding, ne cvrst. Tek poslije 8-9 sati u hladnjaku postat
ce cvrst. Zato, nemojte skidat stranice kalupa prije. Vremenom ce bit sve ukusniji i bolji.
Uzivajte ! :)

Blueberry Cheesecake Recipe

This blueberry cheesecake recipe combines the sweet taste of blueberries with rich
cheesecake.

It has a light and fluffy texture, making every bite melt in your mouth.

Blueberry Cheesecake

Ingredients:

1/4 cup Butter, Melted

1 1/2 cup Vanilla Wafer Crumbs
1/4 cups Cold Water
1 envelope Unflavored Gelatin
16 oz Cream Cheese, Softened
1 tsp. Grated Lemon Peel
1 tbsp. Lemon Juice
7 oz (1 jar) Marshmallow Creme
2 cups Blueberries Frozen or Fresh
3 cups Frozen Whipped Topping (thawed)

Blueberry Cheesecake Recipe Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.

2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to
cream cheese, mixing at
medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.

3. Add the marshmallow creme, mix well. Fold in whipped topping.

4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Cherry Cheesecake Recipe

This is a smooth and creamy cherry cheesecake recipe that includes a cake mix crust for
extra flavor. It is absolutely heavenly, a treat that should be indulged in often!

Cherry Cheesecake

Cherry Cheesecake Ingredients:

Crust Ingredients:

1 box Betty Crocker yellow cake mix

1/3 cup butter, softened
1 egg

Filling Ingredients:

2 (8 oz.) packages cream cheese

2 eggs
1 Tbsp. vanilla
3/4 cup sugar

Topping Ingredients:

2 cups sour cream

1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling

Cherry Cheesecake Directions:

1. Preheat oven to 350 degrees.

2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an
ungreased 13 x 9 x 2 pan.

3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer
until smooth. Spoon over cake crust.

4. Bake 20 to 25 minutes until set.

5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of
cheesecake. Bake 5 minutes longer. Cool completely.

6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Filled Cheesecake
 Instead of topping the cheesecake with pie filling, it is baked right
in for a wonderful cross between traditional fruit pie and cheesecake.
 

Ingredients:

1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 cup packed light brown sugar
1/2 cup butter
1 3/4 cups blueberry pie filling (or any other flavor pie filling)
16 ounces cream cheese, softened
1 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
3 eggs

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine the flour, oats, baking powder, brown sugar and butter.

3. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan.

4. Spread the pie filling over the top and sprinkle with the remaining crumb mixture.

5. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for
10 minutes.

6. In a large mixing bowl, beat the cream cheese and sugar on low speed until well blended.

7. Add the vanilla and sour cream and beat until smooth. Beat in the eggs, mixing well after
each addition.

8. Pour into prepared crust.

9. Bake at 325 degrees F for 50-60 minutes. Remove from oven, cool to room temperature
and refrigerate overnight.

Strawberry Cheesecake Recipe

Two Strawberry Cheesecake recipes to delight the cheesecake lovers everywhere!

The first recipe is a tasty Strawberry Cheesecake recipe made from scratch with succulent
strawberries as the topping. This cheesecake will earn praise from both cheesecake lovers and
strawberry fans alike. It's smooth and rich perfection!

Strawberry Cheesecake

Ingredients:

1 cup graham cracker crumbs

3 Tbsp. butter, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 cup sour cream
3 eggs
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen strawberries, thawed

Directions:

1. Preheat oven to 325°F

2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.

3. Bake 10 minutes, remove from oven and set aside.

4. Raise oven temperature to 350°F.

5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on
medium speed until well blended.

6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is
added just until blended. Pour into crust.

7. Bake 50 minutes or until center is almost set. Cool.

8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved
liquid to measure 1/2 cup then mix in cornstarch, blending well.

9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the
strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before
serving.

Cranberry Cheesecake

Ingredients:

Crust Ingredients:

1 1/4 cups graham cracker crumbs

2 tablespoons granulated sugar
1/4 cup butter, melted

Filling Ingredients:

16 ounces cream cheese, softened

2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract

Sour Cream Topping Ingredients:

1 (8 ounce) carton sour cream

2 tablespoons granulated sugar
2 teaspoons vanilla extract

Cranberry Topping Ingredients:

3/4 cup granulated sugar

1/2 cup corn syrup
2 cups cranberries

Directions:

1. Preheat oven to 350 degrees F.

2. Mix graham cracker crumbs and 2 tablespoons sugar; stir in butter. Press into ungreased 9-
inch square baking pan or press against bottom and sides of a 9-inch pie plate.

3.  Beat cream cheese until fluffy. Add eggs, one at a time, blending well after each addition.
4. Add sugar and vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake
until firm, about 30 minutes.

5. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over
warm cheesecake; cool. Refrigerate 3 hours.

6. While cheesecake is chilling, heat sugar and corn syrup to boiling. Add cranberries; heat to
boiling. Simmer 1 minute; remove from heat. Cool.

7. Top cheesecake with cranberry mixture.

Cheesecake Factory Recipe

This is the cheesecake factory recipe, their famous mouth watering cheesecake. In the world
of cheesecake, this is the caviar of cheesecakes. If you haven't had it at the Cheesecake
Factory, you owe it to yourself to experience this Cheesecake Factory recipe at home. It's
worth it!

Cheesecake Factory Cheesecake Recipe

Ingredients:

***if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this
recipe***

Crust:

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered
springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the
pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the
setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15
minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

11. Remember this important tip : A cheesecake should season. The wait is worth it. The
flavor ripens and becomes enriched.

***The crust recipe below is for those who prefer a crust without nuts***

No-Nuts Crust

Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted
margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side
with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan
and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.