Cheesecake Recipes Please!?

Question

Yum yum yum!

Answer 1

This is my grandmother's recipe. She lived in Bovino, Italy! The same flavor and texture as NY Cheesecake.

4- 8 Ounce Cream Cheese
16 Oz. Sour Cream
1/4 Lb. sweet butter
1 1/4 cups sugar
1 1/4 tsp vanilla
5 eggs
2 Tbsp cornstarch
1 Tsp lemon juice

Let cream cheese, sour cream, butter and eggs stand at room temperature for one hour. Preheat oven to 375 degrees. Blend cream cheese, butter and sour cream, then add cornstarch, sugar, vanilla & lemon juice. Beat at high speed til well blended.
Beat in one egg at a time. Beat until very smooth.
Pour into springform pan. Bake 1 hour, until golden. Turn oven OFF. Let cake cool in oven for 1 hour. Remove & let stand for 2 hours.
Cover & Refridgerate for 6 hours or more.

Answer 2

Double Layer Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Preheat oven to 325 degrees. Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside. Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving.

http://www.bestrecipesource.com/cheesecake_recipes.htm

Answer 3

You can dress this up with your favorite canned pie filling. Spread the pie filling evenly over the finished cake and serve!

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.

Answer 4

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

Answer 5

Chocolate-Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9" springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.

Answer 6

Here are two recipes from my very own recipe website:

Individual Cherry Cheesecake

2 packages cream cheese, 8oz each
3/4 cup sugar
2 eggs
1 tsp lemon juice
1 tsp vanilla
12 vanilla wafers
1 can cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.

Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).

Spoon in cream cheese mixture 3/4 full.

Bake in 375 degree oven for 15 minutes. Let cool.

Top each with cherry pie filling and refrigerate for 1 hour or more.

=======================================

No-Bake Lemon Cheesecake

1 package (3 oz.) lemon jello
1 cup boiling water
2 packages (8 oz.) cream cheese
1/2 cup sugar
1 tsp vanilla
1 envelope Dream Whip instant topping mix

CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup Sugar
6 tbsp melted butter

CRUST: Combine graham cracker crumbs, sugar and butter; set aside 1/4 cup for topping. Press remaining crumb mixture on bottom and sides and up to 1 1/2 inches in a 7x11x2-inch pan; set aside.

Dissolve lemon jello in small bowl with boiling water; chill until slightly thick. Beat cream cheese, sugar and vanilla until fluffy. Beat in gelatin. Prepare whipped topping according to package directions. Fold into cream cheese mixture. Pour into prepared pan; sprinkle with remaining crumbs. Chill 3 to 4 hours before serving.

Answer 7

this is great for cheese cake lovers philly cream cheese now has cheese cake filling if a tub already made. i make a cookie crust by baking choc. chip cookie dough in a pie pan press cookie dough into pie pan bake to make crust then fill with philly ready cheese cake filling found near philly cream cheese in your store cooler let crust cool first . and in min. you have choc. chip cheese cake! or if you want buy already made crust fill and chill yum

Answer 8

Best Answer - Chosen by Asker

Hope this helps. Enjoy

Place an oven rack in position B and preheat the oven to 300 degrees F.
Prep a 9 by 3-inch round cake pan with parchment paper. *do NOT use wax paper, it melts and leaves a wax coating on foods* (to prep, cut out the bottom, then also cut out a long strip for the sides.) You can use a spring form pan, but they do tend to leak.

THE CRUST

*you can use almost anything: stale cake crumbs, crumbled gingersnaps, crumbled frosted flakes, crumbled Ritz crackers (for savory cheesecake only), crumbled vanilla wafers, crumbled graham crackers, crumbled Honey Grahams cereal, beat up Oreos.*

15 Graham crackers (whole crackers, not halves)
1 stick of unsalted butter (the rule if you use salted butter, you need to take out about ¼ tsp of the salt per stick of butter from the recipe, but this recipe doesn’t call for salt.)

Break up the graham crackers, drop them in the work bowl of a food processor and pulse about 7 times, until there are just a few big pieces left, then add the butter and pulse until the butter disappears and the crumbs slowly fall over when the machine stops.

Use your fingers to pack the crumb mixture into the bottom of the pan, working outward from the middle. You’ll end up with a smooth bottom and a pile all around the outer edge. You can turn this pile into the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Press, but don’t’ squeeze too hard or you’ll push through the crust.

Bake this blind for 10 minutes, and then stick it in the fridge to cool.

Turn the oven down to 250 degrees F and bring a quart of water to boil in a kettle. If you have a really large roasting pan you may need more. You’ll want the water to come up to within an inch of the top of the pan. Place a kitchen towel in the bottom of the pan (to prevent slippage).

THE CUSTARD

3 8-oz bricks cream cheese
½ cup Sugar

2 large eggs
3 large egg yolks
1 tablespoon vanilla extract
142 grams 5 oz Sweetened condensed milk (weighing the sc milk is required because it’s almost impossible to deal with any other way.)
1 cup Sour cream

Place the cram cheese wit the sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until completely smooth and creamy. You’ll have to stop and scrape down the bowl sides at least twice. If it splatters, place a kitchen towel on the top to keep it in the bowl.

While the mixer’s teaching the cream cheese a thing or two, in a large bowl whisk the eggs and egg yolks together with the vanilla, sweetened condensed milk, and sour cream.

Now, turn the mixer down to about 30-percent power and slowly- very slowly- drizzle the egg mixture into the cream cheese (to keep it from splattering). Stop halfway through and scrape the bowl, sides and bottom.


ASSEMBLY/BAKING

As soon as the egg mixture is completely integrated, pour the batter onto the crust. Place the cheesecake in the roasting pan, then open the oven door and rest the roasting pan on it. Fill the roasting pan with the boiling water and place the whole thing in the oven. Close the door and set the timer for an hour. Do NOT open the door, touch the door or mess with door in any way.

If you want to see what’s going on, turn on the light and look through the window. If the window is too dirty to see through, make a note to clean the oven. Why? Because heat energy bounces off clean, shiny walls better than uneven, gunked-up walls. If your oven walls (and door) are nasty, then food can’t cook evenly or efficiently.

When the timer goes off, turn the oven off, open the door, and take a look. Doesn’t look done, does it? In fact, it looks like soup. Well, that’s because the cooking’s only half over. Wait 1 minute, then close the door and set the timer for another hour. Again, do NOT open, touch or mess with the door in any way.

So what’s going on? The slower we coast across the thermal finish line, the better the odds are that we won’t overcook the custard. At this point there’s enough residual heat in the oven walls, the water, and the custard itself to finish the job.

When the second hour is up, you may still think the cake’s too wobbly for your comfort. But before you curse my name, reactivate the oven, and close the door, remember the scrambled egg axiom: if eggs look done in the pan they’ll be overdone on the plate. If you continue to cook this custard until it really looks done, as soon as it cools it’s going to start cracking on top. Cracks are the number one sign of over-coagulation.


COOLING

Cool to room temperature for 1 hour, and then chill until the edges of the cake pull away from the side of the pan (3 to 6 hours). Run a knife around the inside edge of the pan just to be sure.

DE-PANNING

Insert a paring or boning knife straight down between the side of the cake and the parchment and spin the pan while holding the knife still. Fill that roasting pan that you probably left sitting in the oven- or the kitchen sink- with 1 inch of hot water. Set the pan in the water, wait about 5 seconds, then slowly pull the paper straight out.

Move the pan to a towel to catch the water. Place another parchment round on top of the cake, and then place a cake round or the bottom of a standard spring form pan on top of the cake. Holding the round firmly against the top of the cake, flip the whole thing over. Then simply slide the pan off. Place another cake round or your serving plate upside down on the upturned bottom of the cake and re-invert.

If you’ve used a spring form pan, de-panning is a pretty simple step. Just make sure the side ring is completely unstuck to the pie, slowly undo the buckle, and remove. As for the bottom disk, most folds leave the pie on it for serving. Now the last challenge is…


CUTTING

Use a long, thin, sharp knife and, if the going gets tough, dip it in hot water every now and then, wipe clean, and cut again.


STORING

Wrapped first in plastic wrap then foil, cheesecakes freeze well for up to 3 months.

CRACK KILLS

If you’re none too sure about your timing or your oven’s sincerity, you can take out a little crack insurance by adding a tablespoon of cornstarch to the batter when you add the sugar. The starch molecules will actually get in between the egg proteins, preventing them from over-coagulating. No over-coagulating, no cracks. Of course if you do end up with a cake that’s cracked on top, there’s always whipped cream.

Answer 9

PHILLY® Brownie Cheesecake

1 pkg. (13x9-inch pan size) brownie mix
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup Sour Cream
3 eggs
2 squares Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 15 min. or until top of brownie is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

OR
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

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. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

YUMMY IN YOUR TUMMY!!!
:)

Answer 10

TOFFEE CRUNCH CARAMEL CHEESECAKE

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.
click photo to enlarge
Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Makes 10 to 12 servings.