What's your best ever cheesecake recipy? Does the type of base used really matter?

Answer 1

The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not recieve any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!!!

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.
And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.

Answer 2

That depends on what you mean by base? If you mean crust, yes that matters a lot. A regular pie crust just wouldn't taste right under any circumstances.
But you can make a crust out of crushed Oreo cookies or any kind of easily crumbled cookie.

If by "base" you mean base ingredients in the batter...yes that also matters.

Some cheesecakes call for "cream cheese", some call for "Nuefchatell" and still others call for "Mascapone."
Their cooking styles will vary as well at the end resulting taste and texture.

There are few basic Styles of Cheese cake to be aware of:

New York Style; heavy, dense, rich
French Style: Light, airy, lemony
Italian: Kind of unfair calling it a cheese cake as it has a texture all it's own. I little "grainy" if you're not used to masscapone cheese, but can be absolutely delightful if you like the taste of say cannolle's.

First know what kind of texture/end result you're looking for then choose from there.

From experience in making cheese cakes, the New York Style is also the most easily varied. This is the kind that makes Delicious Chocolate Cheesecake, Espresso Cheesecake, Toffee Cheesecake...it holds flavor varieties very well and is the most easily adapted.

Answer 3

my best cheesecake recipe is...
one gram cracker pie crust

mix-
1 8oz cream cheese
1 8oz cool whip
1 cup sugar
1 teasp. vanilla

I make sure the cream cheese is really soft and then I beat in the sugar and add the cool whip and vanilla
then you pour it into the pie crust and put it in the fridge

Enjoy-