has anyone got a really decent cheesecake recipe?

Answer 1

pumpkin cheesecake for fall

INGREDIENTS:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Answer 2

LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST
For shortbread crust
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground Trefoil (shortbread) cookies

For cheesecake
2 pounds cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 eggs
2 1/2 teaspooons lemon zest
2 tablespoon fresh squeezed lemon juice



Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.

Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.

Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Makes one 9-inch cheesecake.

Answer 3

This is the best NY Style Cheesecake Recipe I've ever made! I like it with or without a fruit topping.


Crack Proof Cheesecake


Recipe Summary
Prep Time: 5 hours 20 minutes
Cook Time: 45 minutes
Yield: 10 to 12 Servings
User Rating:




Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream


To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.


Blueberry Topping:
2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. Yield: 2 1/2 cups

Answer 4

4 Eggs
1 ½ lbs. Cream Cheese (at room temperature)
½ cup Sour Cream
1 cup Sugar
1 tsp. Vanilla
1 tsp. Almond Extract






1) Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.

2) Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.

3) Place a pan filled with 8 C. boiling water in the oven to create a moist oven.

4) Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.

5) To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

enjoy

Answer 5

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 6

Yes. You will need Knox gelatine but the recipe is really easy and quick. Our family and friends love it.
1 envelope Knox unflavored gelatine
1/2 cup sugar
1 cup boiling water
16 oz of cream chesse, softened
1 teaspoon vanilla extract
1 graham cracker crust (we have found we like the walmart brand crust the best)
1 can of crushed pineapple, drained, optional
If you use pineapple, save juice when draining and use it in place of water. It wont be enough liquid so add enough water to make the 1 cup. This will give the cheese cake more pineapple flavor. Boil this mixture to use in step 2.

1. Beat cream cheese and vanilla in large bowl with mixer until smooth. If you use the pineapple option add it now also.

2. Mix gelatin with sugar in small bowl add boiling water and stir into gelatin mixture until gelatin completely dissolves. It can take as little as a 2 minutes and as many as 5 minutes. If it starts to clump together then it is a little over ready to use but it will still turn out ok.

3. Using blender slowly beat gelatin mixture into cream cheese mixture. Pour into prepared pie crust.

4. Refrigerate until firm, about 3 hours. Garnish as desired.

Depending on your fridge it may not take that long. If I am trying to get it to set up quickly I will put it in the freezer for about 30 to 45 minutes then put in fridge. It will just set up a little faster that way but don't leave in freezer too long or you wont be able to eat until it thaws out. Ask me how I found out. It was frozen solid. It was the laugh of our family and friends for days. lol
The back of the knox gelatin box has step 1 as preparing the gelatin mixture & step 2 as beating cream cheese. When I tried it this way the gelatin was sticking together really badly by the time I was done getting the cream cheese ready and was not as good but was ok.
As Julie used to say Bon Appetit.

Answer 7

Fabulous Fudge Cheesecake:
1 c vanilla wafers
1/2 c confectioners sugar
1/3 c baking cocoa
1/3 c butter, melted
3 pkg cream cheese
1 can sweetened condensed milk
2 tsp vanilla
2 c semisweet chocolate chips, melted and cooled
4 eggs

Combine wafers, powdered sugar, and cocoa. Stir in butter. Press into greased springform 9" pan.
Beat cream cheese, milk and vanilla until smooth. Add melted chocolate, mix until blended. Add eggs, beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake at 325 for 40-45 min Cool on wire rack 10 min. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

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Easy Chocolate Cheesecake:

2 pkgs. (4 oz. each) Baker's German's Sweet Chocolate, divided
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 pkgs. (8 oz. each) cream cheese, cut in cubes
Crumb crust (recipe follows)

Melt 1 1/2 packages (6 oz.) chocolate. Blend eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake in 325 F oven 45 minutes or until set. Cool on rack. Cover. Chill. Melt remaining chocolate, drizzle over top. Serves 8.

CRUMB CRUST:

In 9 inch pie plate or 9x3 inch springform pan combine 1 3/4 cup chocolate cookie or graham cracker crumbs, 2 tbsp. sugar and 1/3 cup butter, melted, until well mixed. Press evenly in pie plate or on bottom and 1 1/4 inch up sides of springform pan.

Answer 8

Ingredients:

1 1/2 cup crushed chocolate sandwich cookies
2 Tbs. butter, melted
4 pkg. (8 oz each) cream cheese, softened
1 cup sugar
2 Tbs. flour
1 Tsp. vanilla
1 pkg. (8-1oz squares)Nestle's semi sweet baking chocolate, melted slightly cooled
1/4 cup hazelnut liqueur
4 eggs
Directions:
Mix cookie crumbs and butter; press onto bottom of 9" springform pan (sprayed with cooking spray). Bake at 325 F for 10 minutes if using a silver pan.(bake at 300 F for 10 minutes if using a dark pan.) Beat cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour over crust. Bake at 325 F for 55 to 60 minutes or until center is almost set if using a silver pan. Bake at 300 F for 55 to 60 minutes or until center is almost set for a dark pan. To help avoid cracks set pan in a water bath while baking. Run knife around rim to loosen cake. Cool on wire rack before removing rim of pan. Refrigerate for 4 hours or over night.

Answer 9

Just incase you run out of time to make your cheesecake, I had one the other week from the Tesco Finest range, 'Raspberry Brule' and it was fab, defo worth a try (from the freezer section)! They also do a really nice looking Banoffee pie :o)

Answer 10

I lurve cheesecake!!
I make my own but the recipes you've had so far are far better than mine (i like the basic cheesecake)
I would recommend Baileys cheesecake, i worked in a food wholesaler and they had alot in stock and we got to try one... Fantastic!!