how do you make cheesecake?

Answer 1

Cappuccino Cheesecake with Fudge Sauce:

1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
Cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks 1/3-less-fat cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided

Preheat oven to 325°.

Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

Preheat oven to 450°.

Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

Yield: 16 servings

NUTRITION PER SERVING
CALORIES 313(30% from fat); FAT 10.3g (sat 5.9g,mono 3g,poly 0.7g); PROTEIN 9.9g; CHOLESTEROL 60mg; CALCIUM 130mg; SODIUM 468mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 44.1g

Answer 2

http://allrecipes.com/cheesecake.asp

There's several recipes for cheesecake at the link above. Most cheesecakes consist of some combination of cream cheese, sugar, eggs, vanilla extract and in some cases sour cream and other ingredients. The more cream cheese in the recipe the denser and richer the cake will be.

Many cheesecakes are baked in a spring-form pan, so make sure you have one of those - 9" inch is the most sommon size pan I see, but you'll see recipes that call for a 10" occasionally too.

One tip: cheesecakes tend to crack when you take them immediately from the hot oven after baking. To prevent this - turn the oven off when the time is up (and the cheesecake is fully baked) and leave the cake in the oven for 2 hours. This additional set up time will keep the cake from cracking once removed.

Always refrigerate unfinished cheesecake. Happy baking!

Answer 3

DO NOT BUY CHEESECAKE IN THE BOX!!!!!
Cheesecake is my specialty - I can make all different kinds - Contact me and I will give you some great recipes.
I even sell my cheesecakes!

Answer 4

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.

Answer 5

how funny, I have one in the oven right now.
1 pack cream cheese philadelphia
2 eggs
3/4 cup sugar
1tb vanilla
beat well- put in premade round crust
bake 20 minutes
take out and let cool 30 minutes
topping:
1 cup sour cream, 3/4 sup sugar, 1 tbls vanilla

put on top after baking. Bake for 10 min more,

after all done and cooled. you can top with fresh strawberries, blueberries, kiwi etc. really good.

Answer 6

really this is the best way. go to the store and buy a jello brand cherry cheesecake, its in a box and is very simple to make. and it is very tasty.

Answer 7

I think the recipe is also on the box of Philadelphia cream cheese.

Answer 8

here are THOUSANDS of yummy cheesecake recipes!!!
~like WOW!!~

http://www.floras-hideout.com/recipes/chcake-ALL.html

Answer 9

SHORTBREAD CRUST RECIPE:
1 1/4C FLOUR(AUNT JEMIMA)
1/4C SUGAR
1/4 TEASPOON SALT
1 STICK BUTTER (COLD)
1 EGG(LIGHTLY BEATEN)
DIRECTIONS FOR CRUST:
BLEND TOGETHER DRY INGRDIENTS,CUT UP BUTTER INTO CHUNKS,BLEND INTO DRY MIX W/ FINGER,UNTIL IT LOOKS LIKE COARSE CORNMEAL,ADD IN EGG TILL DOUGH COMES TOGETHER,PRESS IN BOTTOM OF SPRING FORM PAN,BAKE @350*UNTIL GOLDEN BROWN,REMOVE AND LET COOL OFF.
CHEESECAKE INGREDIENTS:
1LB CREAM CHEESE(ROOM TEMP.)
3 EGGS (ROOM TEMP.,LIGHTLY BEATEN)
1LB LIGHT SOUR CREAM(ROOM TEMP.)
1 1/2C SUGAR
1TEASPOON VANILLA EXTRACT
DIRECTIONS FOR FILLIN'
IN MIXING BOWL,ADD CHEESE AND SUGAR UNTIL SMOOTH AND NO LUMPS,MIX IN SOUR CREAM,AGAIN MIX UNTIL WELL BLENDED AND NO LUMPS,MAKE SURE TO SCRAPE SIDES,ADD IN VANILLA,FOLD IN EGGS,POUR ONTO PREPARED PASTRY,BAKE 35-45MINUTES OR UNTIL SLIGHTLY STILL JIGGLY IN THE MIDDLE.TURN OFF OVEN,LET CAKE FIRM UP IN STOVE FOR 1HR(YOU SHOULD PUT A OVEN MIT TO HAVE THE OVEN SOME WHAT CRACKED OPEN A BIT)AFTER YOUR HOUR,PLACE IN FRIGE OVERNIGHT,ENJOY.

Answer 10

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.

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Zebra Cheesecake

1/2 cup vanilla wafer crumbs
2 tablespoons unsweetened baking cocoa, divided use
1 1/2 tablespoons butter, melted
2/3 cup milk
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold milk
6 tablespoons granulated sugar, divided use
2 large eggs, separated
2 teaspoons vanilla extract
1 1/2 cups cottage cheese
In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa. Add butter and stir until evenly blended. Press evenly into the bottom of a 9-inch springform pan; set aside.
In small saucepan over medium-high heat bring 2/3 cup milk to a boil; remove from heat and set aside.
In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5 minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3 tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese and blend at high speed until smooth. Remove 3/4 cup of the mixture; refrigerate for later.
Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to blender and blend until mixed. Pour into a large bowl. Refrigerate, stirring occasionally, until mixture thickens, about 1 hour.
In a small mixing bowl with an electric mixer at high speed, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into chocolate mixture and pour into prepared crust.
Spoon large dollops of the reserved vanilla mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect. Cover and refrigerate until firm, 4 to 5 hours.

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There's a gazillion cheesecake recipes here:
http://www.cooksrecipes.com/desserts/cheesecake-recipes.html

And here:
http://www.floras-hideout.com/recipes/cheesecakes.html

Good luck & Enjoy!! :)