can u send me recipe of cheesecake?

Question

home pls.

Answer 1

First, a classic cheesecake. Simple and yummy. If you like, add 1 cup mini chocolate chips to the batter before baking. That's probably my favorite way to make this:

Cheese Cake
Crust:
•1 1/2 C. graham-cracker crumbs
•2 Tbsp. sugar
•1/2 tsp. ground cinnamon
•1/2 stick butter, melted

Filling:
•3 pkg. 8 oz cream cheese room temperature
•1 1/4 C. sugar
•6 eggs, separated
•1 pint sour cream
•1/2 C. flour
•2 tsp. vanilla
•juice of 1/2 lemon

1.To make the crust, generously grease a 9x2 spring form pan with butter. Place pan in center of a 12-inch square of aluminum foil and press foil up around the side of the pan.
2.Combine graham- cracker crumbs, sugar, cinnamon and milted butter in a small bowl until well blended. Press 3/4 cup of crumb mixture into bottom and side of pan. Chill prepared pan while making filling. (Reserve remaining crumb mixture for topping.)
3.To make the filling, with an electric mixer on low speed; beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth.
4.Beat egg whiles until they hold stiff peaks. Fold whites into the cheese mixture, until well blended. Pour into the prepared pan.
5.Bake at 350 degrees for 1 hour and 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for 1 hour.
6.Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with confectioners sugar right before serving.


I also have a no bake one that I have tried and love:

No Bake Pineapple Cheesecake

2 - 8 ounce packages cream cheese, softened
1/2 cup sugar
1 - 20 ounce can crushed pineapple, drained
1 - 8 ounce carton whipped topping, thawed
1 - 3 ounce packages ladyfingers
1 pint fresh strawberries, sliced

In a large mixing bowl, beat the cream cheese with the sugar until smooth. Stir in pineapple. Fold in whipped topping.
Place ladyfingers along bottom and up the sides of a 9-inch springform pan. Pour filling into pan.
Cover and refrigerate for 8 hours or overnight. Remove from pan, top with strawberries and serve. Like 10-12 servings.

(NOTE: we determined that ladyfingers were either not very good or soft ones weren't available so you can substitute angel food cake for the base. Maybe even pound cake. Also, as a variation I was thinking you could fold in drained mandarin orange sections of halves )



I also really like these mini ones and so do kids. You can top them with some pie filling (cherry or blueberry or whatever):

INDIVIDUAL CHEESECAKES
Recipe courtesy of Gourmet Magazine
1 package Vanilla Wafers
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
Line a 6 cavity muffin tin with cup cake liners. Place 1 Vanilla Wafer in the bottom of each cup cake liner. Cream together the cream cheese, sugar, eggs and vanilla. Fill cupcake liners 3/4 of the way up. Bake in a 375 degree oven for 15 minutes.
Yield: 6 cakes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy


Paula Deen made these on her show but I haven't had a chance to try them yet. They certainly LOOK yummy though...and easy!

Peanut Butter Cheesecake Minis

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.


And if you are up for a challenge, and you are a chocolate lover (cheesecake purists won't like this!!), this is a yummmmmm-o recipe:

Double Chocolate Mousse Cheesecake

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs

For Chocolate Mousses
1 3/4 cups (812 grams) heavy cream
5 ounces (142 grams) milk chocolate or bittersweet chocolate, finely chopped

For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.

Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Cover; chill cake overnight.

Make the chocolate mousse:
In the bowl of an electric mixer, using the whisk attachment, beat 1 1/4 cups (580 grams) of the heavy cream to soft peaks. Cover bowl and refrigerate.

Put the chocolate into a medium bowls. Bring the remaining 1/2 cup cream to a boil in a small saucepan. Pour the hot cream over the chocolate. Gently whisk the chocolate until it is completely melted and the mixture is smooth.

Let the chocolate mixtures cool for 10 minutes. Fold the chocolate mixture into the bowl of whipped cream.

Top the completely cooled cheesecake layer with the mousse while still in the springform pan. Chill for 1 hour.

Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

Note: you can reserve some extra chocolate cookie crumbs or chocolate mouse for decorating the finished cake.

Answer 2

Sara Lee Cheesecake Recipe

1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter softened


FILLING


2 8 oz. bars of Cream cheese, softened
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter softened
1 teaspoon Vanilla extract


TOPPING


3/4 cup Sour cream
1/4 cup Powdered sugar


Preheat oven to 375 F. For crust combine crumbs, sugar and butter and
mix well. Press firmly into 9" pie-pan covering bottom only. Bake
for 8 min., or until the edges are slightly brown.


Reduce oven to 350 F.


For filling, combine cheese, sour cream, cornstarch, and sugar in bowl
of mixer. Mix until sugar has disolved. Add the butter and vanilla
and blend until
smooth. Be careful not to overmix, or the filling will become too
fluffy and will crack when cooling.


Pour the filling over the crust. Bake for 30 to 35 min. Cool 1 hr.
away from drafts and windows.


For topping, mix sour cream and powdered sugar.


Spread mixture over top of cooled cheesecake.


Chill at least 8 hours before serving in order to let the flavors
blend.


(I usually wait 24 hours, the longer the "sitting" time the better the
cheesecake tastes!)
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Answer 3

Package of cream cheese..8oz..cool hip tub...1cup powder sugar...1tsp vanilla...........whip ingrediants together at room temp.............fold into graham cracker crust..top with favorite fruit........refridgerate.........enjoy!

Answer 4

JOMEI, TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com

Answer 5

Awwww bless you!!! Are you gonna make me one? ;) Hehe! The only thing i could suggest is this..... but i hope it helps!

Answer 6

Yes i can. Dont mean i am gonna

Answer 7

http://www.chessecake.com/