How can I easily make a cheese cake?

Answer 1

Chantal's New York Cheesecake
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

Heavenly Chipped Chocolate and Hazelnut Cheesecake
"A chocoholic's dream. Something for a very special occasion."
INGREDIENTS:
1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips

2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

DIRECTIONS:
Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Chocolate Turtle Cheesecake I

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired."

INGREDIENTS:
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Brownie Caramel Cheesecake
"This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories."
INGREDIENTS:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Autumn Cheesecake

"This is a delicious Apple Cheesecake that I usually make in the fall."

INGREDIENTS:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving

Answer 2

Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 30 Minutes
Servings:
12 (change)

INGREDIENTS:

* 1 cup graham cracker crumbs
* 3 tablespoons white sugar
* 3 tablespoons butter
* 2 (8 ounce) packages cream cheese
* 1 1/4 cups white sugar
* 3 tablespoons cornstarch
* 1 (16 ounce) container sour cream
* 1 1/2 teaspoons vanilla extract
* 5 tablespoons amaretto liqueur
* 1/2 teaspoon salt
* 4 eggs

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
3. In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
4. Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Answer 3

Preheat oven to 475 degrees F.
assemble the following ingredients:
12 Zwieback or graham crackers crushed to fine crumbs
1/4 cup melted butter
cinnamon and sugar (optional) to taste
3 beaten eggs
1/3 cup sugar
1/8 teaspoon maple extract
1/8 teaspoon vanilla extract
dash salt
12 oz. softened cream cheese
1 pint (2 cups) sour cream
6 drops (about 1/2 teaspoon) almond extract
3 tablespoons white sugar

Mix ingredients for crust: crumbs, melted butter, and cinnamon & sugar. Tamp into a spring mold pan evenly. Bake at 457 degrees F for 2 minutes or chill for 4 hours.

Beat eggs, add sugar, extracts, salt, and cream cheese with an electric stand mixer until bubble-y. Pour into crust. Bake 30 minutes at 350 degrees F.

Make topping: Beat almond extract and sugar into sour cream, blending well. Remove pie from oven, cover with topping. Increase oven temperture to 475. Bake for 5 minutes. Cool. Chill for 2 to 3 hours. Allow to come back to room temperture - score edge of crust to assist in removing rim. Serves 6 to 8.

Answer 4

I always use the recipe from the Philadelphia Cream Cheese box. Everyone loves it. I found this recipe in a book. I never tried it. Cheesecake with Strwberry topping crust: 2cups graham crackers 1tbsp. margarine melted Combine the graham cracker crumbs and margarine in a 9in pie pan or 11 by 7in baking dish. Pat the mixture to cover bottom and sides of dish. Bake at 400 for 10 min, until crumbs are lightly browned. Allow to cool. Filling; 2pkgs(3oz)sugar free lemon gelatin 3/4 cup boiling water 2tbsp.lemon juice 2cups lowfat cottage chees 1cup evaporated, skim milk 2cups sliced strawberries(fresh or frozen) In a blender, combine gelatin with boiling water. Blend on HIGH setting until gelatin is dissolved. Add lemon juice adn blend again. Add cottage cheese to blender, one cup at a time(make sure mixture is absolutely smooth before adding second cup). Transfer to mixing bowl. In a small, chilled bowl, whip chilled evaporated, skim milk until thick. Fold into the cottage cheese mixture. Pour into crust and chill for 3 hours. Slice and serve with 1/4 cup strawberries on top of each slice.

Answer 5

8 Minute Cheesecake



1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced

In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.

Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.

Answer 6

Get a box cake and follow directions

Answer 7

Takes a long time and you need a special pan and some kind of mixer (you wouldn't want to do it by hand). If you have those, it's not too bad.

Bottom line: It's doable but not easy by any means, especially if you do it right and don't want it to come out all cracked.

Answer 8

Try pure chocolate, they have a load of fun recipes for all sorts of desserts and they are alll soooooooooooooo yummy




Steven Fawcett
http://www.pat-services.org.uk

Answer 9

Jell-o brand no bake. It is very easy and very yummy. Takes 5 min. to make.

Answer 10

jello no bake out the box

Answer 11

making a cheesecake takes hella time ... just buy it .... at your grocer or bet yet .. but it at a pie shop