Who has the best recipe for cheese cake?

Answer 1

I definatly do right here<----------------------------------------------

Ingredients:
2 cups finely crushed graham cracker crumbs
½ cup melted butter
5 (8 oz.) pkg. Cream cheese, softened
1 ¾ cups sugar
2 tbls. All purpose flour
1 ½ tsp. vanilla extract
5 eggs
2 egg yolks
½ cup whipping cream

Directions for CRUST:
-Combine graham cracker crumbs and melted butter
-Stir until well combined
-Press into pie plate or preferred spring form pan

Directions for CHEESECAKE:
-Mix together cream cheese, sugar, flour and vanilla
-Beat with an electric mixer until fluffy
-Add eggs and egg yolks beating on low speed just until combined
-Stir in whipping cream
-Pour into pan
-Place pan in a shallow baking dish in the oven and bake @ 325° for 1 ½ hrs. or when cake appears set when shaken lightly
-Cool for 15 minutes then loosen crust from pan
-Cool for 30 more minutes and then remove pan sides
-Cool completely then chill for 24 hours

Its def off the heeze!

Answer 2

I do!!! This is from a cook who I used to work with and at that job people would race to get the last piece of this cheese cake. I'm dead serious... Here it is;
2 packs 8 oz. cream cheese (softened)
2 eggs - lightly beaten
1/3 cup sugar
-Mix together with mixer. Pour into graham cracker crust. Bake at 350 degrees for about 35 minutes. Cool 10 minutes. Next mix 1 cup sour cream and 1/3 cup sugar and put this mixture on top of your cheesecake. Bake for another 10 minutes.

Answer 3

Basic Cheesecake
Submitted by: Ronald Uy

Photo by: NATALIESHD "A basic thick cheesecake. Serve with your favorite fruit topping."
Original recipe yield: 1 - 9 inch springform pan.
Prep Time:30 Minutes
Cook Time:1 Hour 10 Minutes
Ready In:1 Hour 40 Minutes
Servings:16 (change)

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INGREDIENTS:
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from

Answer 4

I do! My Mother's Recipe......

OLGA's 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 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

Get the Jello cheese cake in the box... it comes with the stuff to make the crust and everything... it's easy and yummy

Answer 7

I do...







You get it off the Cream Cheese box. Just add a little lemon zest.

Answer 8

my grandmas ill email it to ya tomorrow

Answer 9

My mom.

Answer 10

them...(listed above)