CHEESECAKE RECIPES TASTY RECIPES

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AMERICAN CHEESECAKE RECIPE BY TASTY



American Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, sugar, large eggs, vanilla extract, hot water, mixed berry, fresh mint

Provided by Brenda Blanco

Yield 8 servings

Number Of Ingredients 9

12 graham crackers, crushed
½ cup butter, melted
24 oz cream cheese, at room temperature
¼ cup sugar
4 large eggs
1 tablespoon vanilla extract
hot water, for baking
mixed berry, for garnish
fresh mint, for garnish

Steps:

  • Preheat oven to 350ºF (180ºC). Grease a 9-inch springform pan with nonstick spray.
  • In a medium bowl, stir together the crushed graham crackers and melted butter until combined.
  • Transfer the graham cracker mixture to the prepared pan and use the bottom of a dry measuring cup to press into an even layer.
  • Bake the crust for 20 minutes, or until starting to turn golden brown. Remove from the oven and let cool completely.
  • In a large bowl, mix together the cream cheese and sugar with an electric hand mixer until smooth.
  • Add the eggs, 1 at a time, beating between each addition until incorporated. Add the vanilla and beat to combine.
  • Wrap the bottom of the springform pan tightly with aluminum foil. Place a paper towel in the bottom of a large, high-walled baking dish large enough to fit the springform pan. Place the springform pan in the baking dish and pour the cream cheese filling over the crust. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan, being careful not to splash any into the cheesecake.
  • Bake for 1 hour, or until slightly jiggly in the center and set around the edges. Remove from the oven and let cool completely.
  • Refrigerate the cheesecake for 12 hours, or overnight.
  • Release the springform and transfer the cheesecake to a serving platter. Garnish the top of the cheesecake with fresh berries, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 482 calories, CarbohydrateContent 14 grams, FatContent 43 grams, FiberContent 0 grams, ProteinContent 9 grams, SugarContent 9 grams

BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE - FOOD NETWORK



Brioche French Toast Recipe | Robert Irvine - Food Network image

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.

Provided by Robert Irvine : Food Network

Categories     dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed

Steps:

  • In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Nutrition Facts : SugarContent 34 grams, ProteinContent 11 grams, FiberContent 1.5 grams, CarbohydrateContent 60 grams, SodiumContent 340 milligrams, CholesterolContent 218 milligrams, SaturatedFatContent 9.5 grams, FatContent 18 grams, Calories 446

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AMERICAN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, sugar, large eggs, vanilla extract, hot water, mixed berry, fresh mint
From tasty.co
Reviews 92
Cuisine American
Calories 482 calories per serving
  • Enjoy!
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BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE - FOOD NETWORK
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
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Reviews 4.7
Total Time 30 minutes
Category dessert
Calories 446 per serving
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
See details


AMERICAN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, sugar, large eggs, vanilla extract, hot water, mixed berry, fresh mint
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Reviews 92
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Calories 482 calories per serving
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See details


BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE - FOOD NETWORK
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
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