can i know the step to make cake/cheese cake?

Answer 1

No. They are unknowable.

Answer 2

Almond Filled Cheesecake
6 tablespoons butter, well chilled, cut into 1/2-inch pieces
1 (8.5 ounce) package chocolate wafer cookies
1 (12 ounce) can almond filling
24 ounces cream cheese
3/4 cup granulated sugar
3 eggs
2 pints fresh strawberries, sliced and sweetened

Generously butter a 9-inch springform pan.

Finely crush chocolate cookies in food processor, using the pulse button. Cut in butter until mixture begins to gather together. Press crumbs into bottom of pan and up sides to 3/4 inch from top; make sure there are no cracks. Refrigerate crust for at least 30 minutes.

Meanwhile, preheat oven to 325 degrees F. Bake crust 10 minutes, cool.

Spread the crust with the almond filling.

In a large bowl, cream together the cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition with electric mixer. Pour mixture carefully over almond layer, then bake about 65 minutes. Let cake cool for 1 hour, then refrigerate at least 5 hours.

Cut into slices, topping each serving with strawberries.

Yields12 servings.

Tips for the Perfect Cheesecake
Use these tips to create, bake and store your perfect cheesecake:

Bring all ingredients to room temperature before mixing. This usually takes 30 minutes.

To soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.

Mix filling only until combined. Don't over-mix.

Use a springform pan so that the sides can be removed.

Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.

Place springform pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.

Place a shallow pan of water in rack below cheesecake to keep oven moist.

Don't open oven door while baking.

A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.

Cool slowly (about an hour) on a wire rack, away from any drafts.

Store in the refrigerator, loosely covered, for up to four days.

The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.

Garnishing a cheesecake should only be done within 1 to 3 hours of serving.

Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.

Securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.

Thaw frozen cheesecake overnight in the refrigerator.

Cafe Mexicana Cheesecake
Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.

Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans

Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.

To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.

Makes 8 to 12 servings.

Chocolate Velvet Cheesecake
Crust
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted

Filling
16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Variation
Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Answer 3

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


Additional topping ideas

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces


Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.



Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”



Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•Â½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•Â½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.