A crunchy base of dry biscuits topped with a fresh cheese cream, some fruit to decorate and here is the cheesecake! This time ...

Then preheat the oven to 500F for at least 15 minutes. Meanwhile, line the inside of a 4-inch cheesecake pan with parchment paper. Check the notes below for a detailed explanation on how to line ...

4. Place the cake in a large shallow ... or wrap and freeze for up to 1 month. Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages ...

Spread a 1/4-inch-thick layer of the lemon cream on the ... Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.

4. Bake the crust on the middle ... If desired, use a piping bag fitted with a 1/2-inch star tip to pipe the whipped cream around the top edge of the cheesecake and dust lightly with ground ...

This sour cream and vanilla bean cheesecake features a nutty crust. Preheat the oven to 350°F. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar ...

Press onto the sides and bottom of a well-greased 10-inch springform pan ... blend the sour cream, 1/4 cup sugar and vanilla. Pour atop the cooled cheesecake and return to the oven for 10 minutes ...

and range from $5.95 for a 4-inch cheesecake to $31 for a 10-inch. Patrons interested in sizes larger than 4 inches must place an order 24 hours in advance. Cheesecakes are made from scratch and ...