recipes of cheese cake?

Answer 1

go to this website. there are tons of cheesecake recipes rated by users

Answer 2

This one is to die for! I kid you not, I made it once for a church potluck and now I am pestered constantly to make it. I usually top mine with cherries, because it usually cracks, but who cares?!

Cake

4 (8 ounce) packages cream cheese
2 cups sugar
6 eggs
2 (16 ounce) containers sour cream
2 teaspoons vanilla


Crust

1 cup crushed graham crackers
2 teaspoons softened butter
2 teaspoons sugar

Preheat oven to 375 degrees.
To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
You want to have very fine pieces!
After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
Your crust is now done!
As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
Pour it in the middle and let spread by itself.
You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 mins.
Then remove foil and cook an additional 5-15 mins or until slightly darker yellow tinge becomes visible on the outside top edge.
Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
I know this might be a tease but it will be worth the wait!
I promise.

Answer 3

Easy OREO® Cheesecake



1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Answer 4

SIMPLE...EASY....AND TASTY CHEESECAKE RECIPE.

NEW YORK STYLE CHEESECAKE

1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind

Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.

Answer 5

Chocolate-Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9" springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.

Answer 6

Caramelized Apple Cheesecake with Spiced Creme Anglaise and Butterscotch Sauce
Recipe courtesy "From Emeril's Kitchens" by Emeril Lagasse, William Morrow, 2003


4 tablespoons plus 1 teaspoon unsalted butter
1 cup shortbread crumbs (about 5 1/2 ounces of cookies)
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons melted unsalted butter
2 tablespoons water
1 cup peeled, cored, and thinly sliced Granny Smith apples (about 2 apples)
1 1/2 pounds cream cheese
3/4 cup packed light brown sugar
3 large eggs
1 teaspoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Spiced Creme Anglaise, recipe follows

Grease a 10-inch springform pan with 1 teaspoon of the butter.
Combine the crumbs, 2 tablespoons of the sugar, and the melted butter in the bowl of a food processor and mix on low speed until well blended. Transfer to a greased 10-inch springform pan and press evenly around the bottom. Chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees F.
Combine the remaining 1/2 cup sugar and the water in a heavy, medium saucepan, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Continue cooking, swirling the pan occasionally, until the caramel is amber in color, 5 to 7 minutes. Add the remaining 4 tablespoons butter, stir, and cook over low heat until the butter is melted and evenly blended. Add the apples and stir to coat with the caramel. Cook, stirring, over medium heat until the apples are tender, about 5 minutes. Remove from the heat and let cool.
Combine the cream cheese and brown sugar in a large bowl and beat with an electric mixer until smooth. Add the eggs 1 at a time, beating well after each addition and scraping the sides of the bowl as necessary. Add the lemon juice, cinnamon, and nutmeg and mix well. Fold the apple-caramel mixture into the batter, and pour into the chilled pan. Bake, rotating the pan a quarter turn every 30 minutes, until golden brown and firm around the edges, but still slightly loose in the center, 1 hour and 20 minutes to 1 hour and 30 minutes.
Remove from the oven and cool for 2 hours. Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
To serve, spoon a portion of the Spiced Creme Anglaise onto each serving plate, top with a slice of the cheesecake, and drizzle with the Butterscotch Sauce.

Spiced Creme Anglaise:
2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3 large egg yolks
1/4 cup sugar

Prepare an ice bath by filling a large metal bowl with ice and water.
Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.
Place in an ice bath and stir until cool.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold.
Yield: 2 cups

Butterscotch Sauce:
11/2 cups sugar
1/4 cup water
1 teaspoon fresh lemon juice
6 tablespoons unsalted butter, cut into pieces
1 cup heavy cream
1/4 to 1/2 cup whole milk

Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 1/4 cup of the milk, then add up to 1/4 cup more until the desired consistency is reached.
Cool until just warm before serving. (The sauce will thicken as it cools.)
Yield: 2 cups

Answer 7

When I want a recipe for anything I go to foodnetwork.com They have almost any recipe that you would ever want. And all of the recipes are tested before even posted on the site.

Answer 8

Oooo I love Cheese Cake.

Is that a Shiba Inu as your pic? Sweet.

Answer 9

You can go to the website I go to all the time.

Answer 10

No-Bake Citrus Cheesecake

Prep: 10 min
Ready In: 4 hr 10 min
Serves: 12

Directions
1COMBINE 1-1/4 cups HoneyMaid Graham Crumbs with 1/4 cup melted butter. Press on bottom of 9 inch springform pan.
2DISSOLVE 1 pkg (85 g) Jell-O Lemon, Orange or Lime Jelly Powder with 2/3 cup boiling water in large glass bowl. Blend in 2 pkg (250 g each) Philadelphia Cream Cheese with a hand mixer on low speed.
3WHISK in juice and rind of 1 lemon and 2 cups Cool Whip Topping.
4POUR over prepared crust; smooth top. Chill 4 hours.

Note
Make sure jelly powder is completely dissolved before adding cream cheese.
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NO BAKE PINEAPPLE CHEESECAKE

1 (20 oz.) can crushed pineapple (1 lb. 4 oz.)
1 (8 oz.) pkg. Philadelphia cream cheese
3 (3 oz.) pkg. lemon Jello
3 1/2 pt. whipping cream
1 lb. creamed cottage cheese, lg. curd

Place pineapple and Jello in saucepan. Cook over medium heat until Jello is dissolved. Let cool until set (thick syrupy). Have cream cheese at room temperature (should be soft). Put cottage cheese through sieve. Then mix cream cheese and cottage cheese thoroughly. Add cooled Jello and pineapple mixture to cheese mixture. MIX THOROUGHLY.

Beat whipping cream and add to Jello and cheese mixture. (Fold in whipping cream thoroughly.) Pour over a graham cracker crust in a 13 x 9 x 2 inch glass baking dish. Place in refrigerator and chill several hours.
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No Bake Lime Cheesecake

1-8 oz. package
Cream cheese (softened)
1 lrg. royal brand lime Jello
1/3 to 1/2 cup granulated sugar
3/4 can of evaporated milk
1 graham cracker crust in a rectangle cake pan
1 tsp. vanilla.

Mix Jello and 1 cup boiling water, when dissolved, add 10 or 12 ice cubes. Then set in frig or freezer until firm but not frozen.

Now Mix cream cheese, sugar, vanilla, and evaporated milk. When Jello is set firm, add to this mixture and beat until smooth, it will thicken quickly.

Pour mix into graham cracker crust then chill for at least 30 minutes.

Serve this with whipped cream or cool whip.
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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups
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Nellie & Joe's Key Lime Pie
•1-9" graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.
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Lemon Cheesecake

Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.