what's the best recipe for cheesecake?

Answer 1

Go to the Kraft website,they have great recipes.

Answer 2

Ingredients:
For cooky crust:
2 C sifted flour
1 large egg
1/2 C sugar
1/2 butter
1 - 2 TBsp brandy or rum
Combine all ingredients and work into a smooth paste. Chill one hour. Then fit into bottom and sides of a 91/2 springform pan. Chill while making filling.

For cheesecake:
1 1/2 lbs cream cheese, room temperature
6 large eggs, separated
1 1/3 C sugar
2 TBsp flour
1 3/4 C sour cream
2 tsp grated lemon rind
2 tsp lemon juice
1 1/2 tsp vanilla


Directions:
Combine cheese and egg yolks. Beat with electric mixer till perfectly smooth. Then, add while continuing to beat, 1 C sugar, the flour, sour cream and flavorings. Beat till light and smooth. Then whip the egg whites with the remaining 1/3 C sugar till soft peaks form. Fold whites into cheese mixture and pour into the prepared pan.
Bake at 325 for 70 - 75 minutes. Turn off heat and let cool in oven with the door ajar.

Answer 3

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 4

If you love NY style cheesecake this is the way to go. I get tons of compliments when I make it. It's very dense, very rich and super delicious. I personally leave the orange and lemon zests out of the batter and I just press the crumb mixture for the crust in the pan instead of rolling it out.

Almost lindy's cheesecake Recipe
-----CRUST-----
1 c flour
1 Egg yolk
1/4 c Sugar
1/4 c butter
1 1/2 ts Lemon zest -- grated
-- Ice water, as needed
1/2 ts vanilla
-----FILLING-----
40 oz Cream cheese
1 1/2 ts Lemon zest
1 3/4 c Sugar
1 1/2 ts Orange zest
3 tb flour
1/2 ts vanilla
5 Egg
1/4 c Heavy cream
2 Egg yolk

Preheat oven to 400 degrees. Prepare dough by
combining flour, sugar, lemon zest and vanilla. Make
a well in the center and add the egg yolk and butter.
Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind
dough. Wrap dough in waxed paper and chill
thoroughly, at least one hour.

Remove ring from springform pan. Roll one-third of
the dough 1/8 inch thick and place over bottom of pan.
Trim the edge and bake in pre- heated oven 12-15
minutes until a light golden brown. Cool. Place the
springform sides over the baked base. Roll the
remaining dough 1/8 inch thick and cut to fit the
sides of the pan, pressing firmly to fit and seal the
base. Trim the dough to come only 3/4 inches up the
sides.

Turn oven up to 550 degrees.

Cream cheese with sugar and flour until smooth. Add
eggs and two addi- tional yolks one at a time and
blend. Add the flavorings and cream, mix well, and
pour into prepared springform. Bake at 550 degrees
for 10 to 12 minutes, then reduce temperature to 200
degrees and continue to bake for one hour. Cool the
cake to room temperature.

Answer 5

I have a cookbook for cheesecakes from the philidelphia cream cheese company and those seem to be the best and the easiest, I made one when I was about 9 by myself and it turned out great. I'm not entirely sure if they still make the book, but if you have the time, try ebay. If not, just search online, there's bound to be a site out there dedicated to making cheesecake :)

Answer 6

Tyler Florence has the best recipe for cheesecake on foodnetwork.com, hands down.

Answer 7

MY FAVOURITE CHEESE CAKE

Prep Time: 15 min
Total Time: 5 hr 25 min
Serves: 16
ingredients
1 cup HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

1 can (21 oz.) cherry pie filling


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

try this it s cheesy