how do you make a cheesecake?

Answer 1

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.

Answer 2

Cheesecake
Serves 6-8

INGREDIENTS:
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (eg. Splenda™)
1 teaspoon vanilla extract

DIRECTIONS:
Preheat the oven to 325ºF (165ºC). Grease a 9 inch pie plate.

In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.

Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.

Cook's Note: You can dress this up with your favorite pie filling. Spread the pie filling evenly over the finished cheesecake.

Answer 3

Don't know how long this recipe's been around nor where it originated, but I've had it for over 40 years. Never fail to get compliments on it, and even had it published in the Food section of our local newspaper:

Maryland Cheese Cake

16 oz cream cheese
3 eggs
2 tsp vanilla, divided
¾ C sugar, divided
graham cracker crumbs
1 pt sour cream

Preheat oven to 375°. Butter 8 x 8 x 2” pan and cover bottom and sides with graham cracker crumbs (or use recipe on side of graham cracker crumbs box for crust...think it's tastier, but don't have that recipe handy).

Beat cream cheese until light and fluffy. Add 1 tsp. vanilla, ½ cup sugar, and eggs (one at a time) beating until mixture is light and foamy.

Pour into pan and bake for 20-30 minutes. Top should split. Cool for 15 minutes.

While cake is cooling, raise temp to 475°. Mix sour cream, ¼ cup sugar and 1 tsp vanilla. Pour over cooled cake and sprinkle top with 2 T graham cracker crumbs.

Bake additional 10-15 minutes at 475°. Remove from oven, cool, and then refrigerate for at least 2 hours before serving (overnight is best).

Hope you like it.

Answer 4

First you make a graham cracker crust, in either a pan pan or spring-form pan. Then in a bowl, you combine softened cream cheese (I use the neufetelle, myself), following a recipe. There are many kinds, I have some cheesecake recieps, that are wonderful! IM me, if you like to have one, next month.


STRAWBERRY AND KIWI CHEESECAKE
digestive biscuits (400g)
cream cheese (600g)
butter (3tbs)
sugar (2tbs)
3 eggs
strawberries
1 kiwi

Preheat oven to 350 f gas mark 6
Crust- stir together digestive biscuits crumbs and butter. Mix in sugar thoroughly and press into a pan. Bake 10 minutes. Cool. Reduce oven temp too gas mark 5

Filling- beat cream cheese in a large bowl. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Pour into pan bake for one hour until centre is firm. Cool to room temp, then add the strawberries and kiwi on top chill 3 hours

Answer 5

Brownie Cheesecake:

1 (10.25-ounce) package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 (2 1/2-ounce) jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
2 (8-ounce) blocks Neufchâtel cheese, softened
1 (8-ounce) block nonfat cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate mini-morsels

Preheat oven to 350°.

Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside.

Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium-high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate.

Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.

Yield: 16 servings (serving size: 1 wedge)

Answer 6

Oh Girl, I have no idea how to make a Cheescake--but you must be a bad mamma-jamma if you CAN make a cheesecake.

Answer 7

theres good cheese cake in a box I doctor it up with extra creamcheese to say homemade

Answer 8

www.FoodTV.com ... more recipes than you can shack a stick at.

Answer 9

foodnetwork.com can show you.