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Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients. Grease and flour a deep 9-inch Pyrex pie plate, or a 9 x 9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter. Bake at 325° for 40-45 minutes, until cheesecake is set.
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Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
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Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. 11. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes. 12. Add the sour cream and strawberry extract and mix until combined. 13.
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Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
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Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.
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Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Preheat oven to 350°F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
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Step 1. Place a rack in lower third of oven; preheat to 350°. Brush an 8"- or 9"-diameter cake pan evenly with butter. Line bottom with a parchment paper round, then line sides with a 4.
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Add mixture to the pan and press into the bottom and 1 inch of the sides using your hands. Bake the crust for 8-9 minutes then cool. Make Cheesecake Mixture: In a large mixing bowl with an electric hand mixer on medium speed, beat together cream cheese and sugar until smooth. Add sour cream, heavy cream, and extracts.
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Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
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Use these measurements for a biscuit crumb crust for these mini cheesecakes: 1 cup (105g) digestive biscuit crumbs (7 biscuits) + 30g butter, melted + 2 Tablespoons (25g) sugar. Grind the biscuits into crumbs, combine with sugar, then stir in the melted butter. Press into liners and pre-bake as directed in Step 2.
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Place the brown sugar and butter in a saucepan over medium heat. Once they start to melt together, add the caramelized pecans, and stir to combine. Cook the pecans until they are caramelized and toasty, for about 4 minutes. Remove from the heat, place the nuts in a baking sheet or plate, and let them cool down.
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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).
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In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan. In a medium bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as neede.
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Take your pick from these creative cheesecake recipes, including Banana Pudding Cheesecake, Oreo Cheesecake, and Mixed Berry Cheesecake Cupcakes. Our easy cheesecake recipes will become staples in your dessert recipe rotation. Here are 42 of our favorites. 01 of 50.
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Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. If your springform pan leaks, then you'll want to use a 9 inch cake pan for the cake layer. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
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In a large mixing bowl, beat the cream cheese with granulated sweetener until combined and creamy. Add in the eggs, one at a time, until combined. Finally, beat in the sour cream, heavy cream, and vanilla extract, until combined. Pour the mixture into a greased 8-inch springform pan. Bake the cheesecake for around 45 minutes.
