Makes one 9-inch cheesecake or four 4-inch cheesecakes. Need more recipes for your springform pan? See Betty Crocker’s springform pan recipe pages for a wealth of ideas, including cakes ...

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. 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 ...

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.

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 ...

If you've ever dreamed of sinking your fork into a rich, creamy cheesecake without blowing your ... and refrigerate for at least 4 hours (overnight is ideal if you can wait that long).

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 ...