can anyone send me a recipe of different kinds of cheesecakes?thanks?

Answer 1

1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

CRUMB CRUST
Active time:10 min Start to finish:10 min
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Pecan Caramel Cheesecake

Yield: 12 to 16 servings

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
Serve cold.

Best No-Bake Cheesecake

This recipe was sent to us from Jasmine Holt, a daily recipe subscriber.

8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp. vanilla extract
8 oz. Cool Whip
1 9 oz graham cracker crust (we use Keebler)
1 12 oz can pie cherries (we use Wilderness)

Beat cream cheese and sugar together until smooth. Add sour cream and vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may end up decorating your kitchen with the filling!!! Pour into crust- invert top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes, depending on your freezer. Top with
pie cherries.

For an almond version, substitute the vanilla for 1 1/2 tsp. of almond extract. Create a design out of sliced and/or slivered TOASTED almonds. If you don't use toasted, they will get very soggy and soft- it can be quite icky, unless you like soft almonds.

If you want to really make this a cute cheesecake, reserve a heaping tablespoon of filling. Add to the top of cheesecake after you put the cherries on.

Title: CREAMY BAKED CHEESECAKE
Categories: Cakes, Desserts, Cheesecakes
Yield: 6 Servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle swt.condensed.milk
3 Eggs
1/4 c Real lemon lemon juice
8 oz Sour cream at room temp
21 oz Cheery pie filling; cold

Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.


Chocolate Chip Cheesecake

Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle� Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)

Preheat oven to 350�. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.


More recipes below

Answer 2

Different Kinds Of Cheesecakes

Answer 3

hi....

i've made many, many cheesecakes... this one is absolutely the best "regular"one, two distinct layers , two distinct textures and flavors that blend just right in the mouth.

just do not over cook the first bake!

Crust -

2 ½ cups – keebler ghraham cracker crumbs
¼ to ½ cup – regular sugar
1 – stick real butter

Filling-

3 – 8 oz. Pkgs. Cream cheese @ room temperature
1 – cup regular sugar
3 – large eggs
1 - teaspoon pure (not imitation) vanilla extract

Topping-

16oz. – sour cream
¼ cup – regular sugar
2 teas. – real vanilla extract

instructions:

preheat oven to 350*

crust-
mix graham crumbs with sugar. add butter and mix well. Pour into spring
form pan and press into bottom and sides. Mixture should stick and be
approx. 1/8 to 3/16 inch thick. Reserve 2 tablespoons for topping.

Filling-

Cream – cream cheese and sugar till thoroughly mixed. Add eggs, one at a
time until blended . add vanilla and beat until "satiny" and "fluffy". Pour
mixture into springform pan (crusted). Cook for 35 to 45 minutes or until the
center is set (still jiggly but firm). When ready remove from oven and set
aside for approximately 15 minutes. At this time turn up oven to 475*.

Topping –

Preheat oven to 475*

beat sour cream gradually adding sugar. Add vanilla and beat until satiny-
approximately 2 to 3 minutes. Spread gently over top of cooked cheesecake,
add reserved crumbs put in oven and cook for 5 minutes longer. Watch the
top, do not allow to burn.

Cool in pan to room temperature and then cover and refrigerate for 10 to 12
hours.

Enjoy.

Answer 4

No bake cheese cake

9" graham cracker crust
8 oz pkg cream cheese
1 1/3 cups sweetened condensed milk (15oz)
1/3 cup lemon juice
1lb. 6oz can cherry pie filling (optional)

Soften cream cheese and beat until fluffy. Gradually add milk. Stir to blend well. Add lemon juice and vanilla; blend well. Pour into pie crust. Chill 2-3 hours. Top with pie filling when ready to serve.

Answer 5

Why don't you go to foodnetwork.com. Type in the word "cheesecake" and click on "search" Lots of recipes will pop up.

Answer 6

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows


For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the 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.

Yield: 6 servings
Cook Time: 5 minutes




For the crust:
4 ounces chocolate cookie crumbs
2 tablespoons melted butter
For the filling:
2 1/2 pounds cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
2 yolks
5 eggs
1 teaspoon vanilla
3/4 cup sour cream, plus 1/4 cup
6 ounces semisweet chocolate, melted and slightly cooled


Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.

In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.

Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.


Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.

Answer 7

Hey, if you go to Yahoo Search and just type in RECIPES, you will come up with mucho.

When you get to RECIPES, Type in Cheesecakes.

Good Cooking

Answer 8

Foodnetwork.com is a good site to find what you are looking for.

Answer 9

My friend you should check out the following site
http://www.kraftfoods.com/philly/cheesecake.htm

Answer 10

** Peaches and Cream Cheesecake **
(use fresh peaches, since they are in season!)

SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur, peach schnapps, or peach nectar
2 C. Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING
1 pt. sweetened whipping cream

BASE-Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325ºF. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.

TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.
_____________________________________

** Triple Citrus Cheesecake **
--Kraft Foods

Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings

1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

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). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Answer 11

Try allrecipes.com