What is the best cheesecake recipe you have? Please share!!!!?

Answer 1

This is quick & simple & lighter than "real" cheese cake & it is delicious!!

Pre-made graham cracker crust
8 oz cream cheese (softened)
1/3 cup sugar
1/2 pint sour cream
2 teaspoons vanilla flavor
8 oz Cool-Whip

Blend cream cheese until smooth. Add sugar. Blend well. Add sour cream & vanilla. Blend well. Fold in Cool-Whip. Spoon into shell. Add topping of choice.

Enjoy!

Answer 2

The Ultimate Cheesecake

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.

Answer 3

Go to allrecipes.com, find the Cheesecake Supreme recipe. Make the following changes in the recipe. Bake the cake at 400 degress for 10 minutes, then reduce the heat to 200 degrees. The cake is done when a toothpick comes out with cheesecake on it, not batter. Mine took 3 and 1/2 hours. And resist the urge to peek! If your oven temp is right, the cake will be OK. I checked it at 2 1/2 hours, three, and 3 1/2
Oh my goodness, is this stuff good. It tastes like Cheesecake Factory, but without the big price tag. And it was so much easier than I thought it would be. And you can add a few drops of vanilla, if you like. I have made it many times, it came out great every time. If you want to put some fruit or sauce on it, your choice.{ I bought the cream cheese at the discount grocery. It worked fine, for 1/4 of the specialty store price.] Take a bite of your cheesecake, and say, "this whole cake cost as much as one piece at Cheese Cake Factory."
I go ahead and slice it, and wrap it gently in platic wrap. I put the pieces on a tray, and set them, tray and all, in the freezer. When they were frozen I stacked them in an old ice cream carton, and made sure the plastic wrap covered each one.. I take out as many pieces as I want/need at a time. Walmart had cheap springform pans if you don't have any.
Hope you try this!

Answer 4

Soooo good it's evil!

White Chocolate Raspberry Cheescake

Crust:
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon butter or stick margarine, melted Cooking spray
3 cups fresh raspberries
Filling:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt 3 ounces white chocolate, melted
3 large eggs
Fresh raspberries (optional)

Preheat oven to 325 degrees.
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours.

Answer 5

My Mother's recipe of course with cherry pie filling on top!

OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs.
Preheat oven to 325 degrees.
Sieve cottage cheese into large mixing bowl.
Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.
Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan.
Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours.
Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings.

NOTE: Cheesecake may be frozen.
If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.

Answer 6

I have eaten all kinds of cheesecake, but the ones I like best are the ones you make from a box.... but put canned cherries on top. LOVE IT!

Answer 7

oh my god! I just made the best tasting strawberry cheese cake last night..lets just say 75% of the thing is gone....I keep catching my husband leaned inside the refridge with a fork...that kind of good! i got it off the internet..i got it from BetterRecipes.com..Aunt Dolores'Stawberry Cheese Cake. it was wonderful! As a matter of fact I'm logging off now to go get a huge slice to eat while I watch Seinfeld.

Answer 8

The best cheesecake I've ever had is the Tiramisu Cheesecake from The Cheesecake Factory, but since you asked for a recipe, I would have to say the New York Cheesecake from the Best Recipe Cookboook.

New York Cheesecake
Serves 12 to 16

Crust:
5 tsb unsalted butter, melted, plus 1 tsb melted unsalted butter for the pan
8 whole graham crackers (4 oz), broken into rough pieces and processed in a food processor to fine, even crumbs.
1 tsb sugar

Filling:
2 1/2 lbs (Five 8oz packages) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp salt
1 1/2 cups (10 1/2 oz) sugar
1/3 cup sour cream
2 tsp juice from 1 lemon
2 tsp vanilla extract
2 large egg yolks, plus 6 large eggs, at room temperature

Direction:

1. FOR THE CRUST: Adjust an oven rack to the lower-middle position and heat the oven to 324F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tsb of the melted butter. Combine the graham cracker crumbs and sugar in a medium bowl; add 5 tsb of the melted butter and toss with a fork until evenly moistened. Empty the crumbs into the springform pan and press evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.

2. FOR THE FILLING: Increase the oven temp to 500F. In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly , about 1 min. Scrape the beater and the bottom and sides of bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 min. Scrape the bowl; beat in the remaining sugar until combined, about 1 min. Scrape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minue. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs, two at a time, beating until thoroughly combined, about 1 min, scraping the bowl between additions.

3. Brush the sides of the springform pan with the remaining 1/2 tsb melted butter. Set the springform pan on a rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temp to 200F and continue to bake until the cheesecake registers about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated for up to 4 days.)

4. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temp about 30 min, then cut into wedges and serve with Fresh Strawberry Topping, if desired.


Fresh Strawberry Topping
2 lbs strawberries, hulled and cut lengthwise into 1/4- to 3/8-inch wedges
1/2 cup (3 1/2 oz) sugar
pinch salt
1 cup strawberry jam
2 tsb juice from 1 lemon

1. Toss the berries, sugar, and salt in a medium bowl; let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.

2. Process the jam in a food processor until smooth, about 8 sec; transfer to a small saucepan. Bring the jam to a simmer over medium-high heat; simmer, stirring frequently, untiil dark and no longer frothy, about 3 minutes. Stir in the lemon juice; pour the warm jam over the strawberries and stir to combine. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12.

Answer 9

California Walnut Crusted Caramel Bourbon Swirl Cheesecake



The sweet walnut crust makes an ideal base for this decadent cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving.

1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves

In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.

Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not overprocess. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.

Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.

Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.

Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.

Makes 12 servings.

Answer 10

The recipe on the back of the Eagle brand condensed milk is awesome, especially if you make the crumb crust yourself instead of buying one.